Description
This BBQ Chicken Skewer Salad combines tender, smoky chicken skewers glazed in tangy BBQ sauce with a fresh, vibrant salad and a creamy, herby ranch dressing. Perfect for a light yet satisfying meal, this dish offers a delightful mix of textures and flavors that balance smoky, savory, and fresh herbal notes.
Ingredients
Scale
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 wooden skewers (6-inch), pre-soaked
For the W30 Herby Ranch:
- 1 cup light tasting oil (avocado oil or light olive oil)
- 1 egg (omit if using store-bought mayo)
- ½ cup unsweetened full fat coconut milk
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- 1 tsp onion powder
- 2 cloves garlic, minced
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
For the Salad:
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce (about 2 small heads)
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (about 16 ounces)
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- ¼ cup loosely packed freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado, peeled and diced medium
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts into bite-sized pieces. Thread the pieces onto the pre-soaked wooden skewers evenly.
- Season and Oil the Chicken: Brush the chicken pieces on the skewers with avocado oil and sprinkle evenly with kosher salt.
- Grill the Skewers: Preheat a grill or grill pan over medium heat. Place the skewers onto the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Brush with BBQ sauce: During the last 3-4 minutes of grilling, generously baste the chicken skewers with BBQ sauce on all sides to glaze and caramelize the sauce.
- Make the Herby Ranch Dressing: In a blender or food processor, combine the light tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, fresh dill, fresh parsley, and freshly cracked black pepper. Blend until smooth and creamy. Refrigerate until ready to serve.
- Prepare the Salad: Husk the corn and remove silk, then grill ears of corn over medium heat turning often, until lightly charred on all sides (about 10 minutes). If grilling corn is not preferred, you can boil or roast it. Once cooled, cut the kernels off the cob.
- Cook the Corn: Toss the grilled corn kernels in 2 tablespoons of avocado oil for extra flavor.
- Assemble the Salad: In a large bowl, combine the thinly sliced romaine lettuce, sliced green onions (green parts only), quartered grape tomatoes, drained black beans, chopped cilantro, chopped basil, diced avocado, and grilled corn kernels.
- Serve: Place BBQ chicken skewers on top of the salad and drizzle the herby ranch dressing over the salad or serve on the side for dipping.
Notes
- Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.
- If you prefer, substitute store-bought mayonnaise for the homemade herby ranch dressing; omit the egg if using mayo.
- Omit corn and black beans to make this dish compliant with the Whole30 diet.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- This salad is best served immediately to maintain freshness of the avocado and crispness of the greens.
Keywords: BBQ chicken salad, grilled chicken skewers, healthy chicken salad, herby ranch dressing, summer salad