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This hearty BBQ Chicken Skewer Salad combines juicy grilled chicken with fresh summer vegetables for a complete meal that satisfies both protein lovers and salad enthusiasts. The homemade herby ranch dressing ties everything together with its creamy texture and bright flavors.
I first made this salad for a backyard gathering when I wanted something substantial yet fresh. My guests were fighting over the last bites, and it's now requested at every summer cookout I host.
Ingredients
- Boneless skinless chicken breasts: Provide lean protein and take on marinade beautifully
- Avocado oil: Has a high smoke point perfect for grilling
- Kosher salt: Enhances all the flavors in the chicken
- BBQ sauce: Creates that signature sweet and smoky coating
- Wooden skewers: Make grilling and serving simple
- Light tasting oil: Creates the base without overpowering the herbs
- Egg: Helps emulsify the dressing for perfect creaminess
- Unsweetened full fat coconut milk: Adds richness without dairy
- Lemon juice and red wine vinegar: Provide essential acidity
- Fresh herbs like dill and parsley: Bring bright garden flavors
- Garlic and onion powder: Add depth without harshness
- Corn: Adds sweet pops of flavor throughout the salad
- Romaine lettuce: Provides the perfect crisp foundation
- Green onions: Offer mild onion flavor without overwhelming
- Grape tomatoes: Bring juicy bursts of acidity
- Black beans: Add protein and hearty texture
- Fresh herbs like cilantro and basil: Elevate the entire dish
- Avocado: Adds creamy richness and healthy fats
Step-by-Step Instructions
- Prepare the Chicken:
- Pound chicken breasts to uniform thickness before cutting into cubes for even cooking. Mix with oil, salt and BBQ sauce, then allow to marinate at least 20 minutes at room temperature or several hours in the refrigerator. The acid and sugar in the BBQ sauce tenderizes the meat while infusing flavor.
- Make the Herby Ranch:
- Start by creating a quick mayonnaise with oil and egg using an immersion blender. The trick is keeping the blender head still initially until the emulsion begins to form. Once mayo forms, add coconut milk, acids, and seasonings, then stir in fresh herbs. This dressing needs time to allow flavors to meld, so making it first is ideal.
- Grill the Corn:
- Coat corn with oil and place on a preheated, oiled grill. Turn every couple minutes to ensure even cooking and good caramelization on all sides. The natural sugars in the corn will develop beautiful sweetness as they char slightly. About 10-12 minutes total grilling time gives perfect tenderness.
- Grill the Chicken Skewers:
- Thread marinated chicken onto soaked skewers and place on hot grill. Cook first side until grill marks form, about 3-4 minutes. Flip once, then baste the grilled side with additional BBQ sauce. Cook 3-4 minutes more until chicken is cooked through. Keeping the grill closed helps maintain temperature for better cooking.
- Assemble the Salad:
- Combine all salad ingredients in a large bowl. Remove corn kernels from cobs once cool enough to handle. Add avocado last to prevent browning. Dress with homemade ranch, tossing gently to coat all ingredients without bruising the lettuce. Serve with grilled chicken skewers for a complete meal.
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The herby ranch dressing is truly the secret weapon in this recipe. I make double batches to keep in the fridge for quick salads throughout the week. The combination of fresh dill and parsley transforms an ordinary dressing into something guests always ask about.
Storage Tips
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy cold on top of fresh salad. The homemade ranch dressing will keep for up to one week refrigerated in a sealed jar. For meal prep, store all components separately and assemble just before eating to maintain freshness and prevent wilting.
Make It Your Own
This salad welcomes customization based on dietary needs or personal preferences. Swap chicken for shrimp or tofu for different protein options. For a lower carb version, increase the lettuce and omit the corn and beans. Add crumbled bacon or cheese for extra indulgence when not following Whole30. The ranch dressing also works beautifully as a dip for raw vegetables or drizzled over grilled meats.
Seasonal Adaptations
In winter months when fresh corn isn&t available, substitute roasted sweet potatoes cut into cubes for similar sweetness. During spring, add tender asparagus tips or sugar snap peas for seasonal freshness. In fall, consider adding roasted butternut squash cubes instead of corn. The versatility of this salad framework means you can enjoy it year round with seasonal adjustments.
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The combination of grilled chicken, fresh vegetables, and herby ranch makes this meal a true crowd-pleaser you'll make again and again.
Frequently Asked Questions
- → Can I prepare any components of this dish ahead of time?
Yes! You can marinate the chicken up to 8 hours in advance, and the herby ranch dressing can be made up to a week ahead and stored in the refrigerator. The corn can also be grilled a day before and refrigerated. Just assemble the salad and grill the chicken skewers right before serving.
- → What can I substitute for avocado oil?
You can substitute avocado oil with any neutral-flavored oil such as light olive oil (not extra virgin), grapeseed oil, or canola oil. For the ranch dressing, ensure you use a light-tasting oil to avoid overpowering the herbs.
- → How do I make this Whole30 compliant?
To make this dish Whole30 compliant, omit the corn and black beans from the salad. Also ensure your BBQ sauce is Whole30 approved (like the Primal Kitchen brand mentioned) with no added sugars or non-compliant ingredients.
- → Can I cook this without a grill?
Absolutely! You can cook the chicken skewers under a broiler for about 5-6 minutes per side, or in a grill pan on the stovetop over medium-high heat. For the corn, you can roast it in the oven at 425°F for about 20-25 minutes, turning occasionally.
- → How can I make a vegetarian version of this dish?
For a vegetarian version, replace the chicken with firm tofu, halloumi cheese, or mixed vegetables (like bell peppers, zucchini, and mushrooms) on the skewers. Marinate them in the same BBQ sauce mixture before grilling. You might want to increase the black beans for added protein.
- → What's the best way to store leftovers?
Store the components separately in airtight containers in the refrigerator. The chicken will keep for 3-4 days, while the dressed salad is best consumed within 24 hours. Keep the dressing separate from any remaining undressed salad for maximum freshness.