Description
This BBQ Chicken Skewer Salad combines smoky grilled chicken, crisp romaine, charred corn, black beans, fresh vegetables, creamy avocado, and a homemade herby ranch dressing for a hearty and refreshing meal. It’s perfect for lunch, dinner, meal prep, or summer gatherings.
Ingredients
2 pounds boneless skinless chicken breasts
5 tablespoons avocado oil, divided
1 teaspoon kosher salt
2 cups BBQ sauce, divided
8 soaked wooden skewers
1 large egg
1/2 cup full-fat coconut milk
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon onion powder
2 minced garlic cloves
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 teaspoon black pepper
4 ears corn
8 cups sliced romaine lettuce
6 sliced green onions
2 cups quartered grape tomatoes
1 can black beans, drained and rinsed
1/4 cup chopped cilantro
2 tablespoons chopped basil
1 diced avocado
Instructions
- Pound the chicken breasts to an even thickness and cut into bite-sized chunks.
- Combine the chicken with 3 tablespoons avocado oil, kosher salt, and 1 cup BBQ sauce. Marinate for at least 20 minutes.
- Prepare the dressing by blending 1 cup avocado oil with the egg until thick, then add the coconut milk, lemon juice, apple cider vinegar, onion powder, garlic, dill, parsley, and black pepper. Blend until smooth.
- Thread the marinated chicken onto the soaked wooden skewers.
- Brush the corn with the remaining 2 tablespoons avocado oil.
- Grill the corn for 10 to 12 minutes, turning frequently, until lightly charred.
- Grill the chicken skewers for 3 to 4 minutes per side, brushing with the remaining 1 cup BBQ sauce, until the chicken reaches an internal temperature of 165°F (74°C).
- Toss the romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil with the herby ranch dressing.
- Slice the grilled corn from the cobs and fold it into the salad along with the diced avocado.
- Top the salad with the hot BBQ chicken skewers and serve immediately.
Notes
Substitute boneless skinless chicken thighs for juicier skewers.
Add chipotle powder or cayenne to the BBQ sauce for extra heat.
Top with shredded cheddar cheese, tortilla strips, or sliced jalapeños if desired.
For a lower-carb version, reduce the corn and black beans and add more leafy greens and avocado.
Store the salad, chicken, and dressing separately in airtight containers for up to 3 days.
Reheat the chicken gently before serving and add fresh avocado just before eating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 953 kcal
- Sugar: 20 g
- Sodium: 1180 mg
- Fat: 63 g
- Saturated Fat: 11 g
- Unsaturated Fat: 49 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 56 g
- Cholesterol: 120 mg
