Name: Grilled BBQ Chicken Skewer Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 24 oz boneless skinless chicken breasts, cut into 1.5-inch cubes; 1/2 cup BBQ sauce; 12 wooden skewers, pre-soaked; 1/3 cup light ranch dressing; 1/3 cup BBQ sauce; 3 Tbsp buttermilk; 4 ears corn; 2 heads romaine lettuce, chopped or torn; 1 cup diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 avocado, pitted and thinly sliced

Description

This Grilled BBQ Chicken Skewer Salad combines tender, smoky BBQ chicken with fresh vegetables and a tangy ranch BBQ dressing for a flavorful, healthy meal. Perfect for summer grilling, this recipe features juicy chicken skewers, roasted corn, romaine lettuce, tomatoes, black beans, and creamy avocado, all tossed in a zesty buttermilk ranch BBQ dressing. Easy to prepare and deliciously satisfying, it’s an ideal dish for family dinners or casual gatherings.

Ingredients

Scale

Chicken and Marinade

24 oz boneless skinless chicken breasts, cut into 1.5-inch cubes
1/2 cup BBQ sauce
12 wooden skewers, pre-soaked

Dressing

1/3 cup light ranch dressing
1/3 cup BBQ sauce
3 Tbsp buttermilk

Salad

4 ears corn
2 heads romaine lettuce, chopped or torn
1 cup diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 avocado, pitted and thinly sliced

Instructions

Marinate the Chicken: Combine the chicken pieces and 1/2 cup BBQ sauce in a large bowl or a gallon-sized plastic bag. Gently toss or shake to coat the chicken evenly. Allow the chicken to marinate for at least 20 minutes at room temperature or cover and refrigerate for 4-8 hours, or up to 1-2 days for deeper flavor.
Preheat and Prepare Skewers: Preheat your grill to medium-high heat (350-400°F). Meanwhile, thread the marinated chicken cubes onto the pre-soaked wooden skewers, dividing evenly among them.
Grill Chicken and Corn: Place the chicken skewers on the hot grill. Cook for 3-4 minutes before carefully turning them to ensure even cooking. Baste the chicken with any reserved marinade or BBQ sauce. Continue grilling for a total of 15-18 minutes until the chicken is cooked through and has a nice char. During this time, place the ears of corn on the top grate or an indirect heat area of the grill. Turn the corn every 2 minutes, grilling for 10-12 minutes until lightly charred and tender.
Remove and Slice Corn: Remove the chicken skewers and corn from the grill. Let them rest for 5 minutes. Then, carefully cut the kernels off the ears of corn and set aside.
Make the Dressing: In a mason jar or small bowl, whisk together light ranch dressing, 1/3 cup BBQ sauce, and buttermilk until fully combined and smooth.
Assemble the Salad: Place the chopped or torn romaine lettuce in a large bowl. Pour most of the dressing over the lettuce and toss to coat evenly. Add diced tomatoes, black beans, avocado slices, and grilled corn kernels to the bowl. Drizzle with the remaining dressing and toss gently to combine.
Serve: Plate the salad with the grilled BBQ chicken skewers arranged on top. Serve immediately for a fresh, smoky, and satisfying meal.

Notes

Soaking wooden skewers prevents them from burning on the grill.
Marinate chicken overnight for more intense BBQ flavor.
Use light ranch dressing to keep the salad lighter in calories.
Ensure corn is turned frequently to avoid burning and get even charring.
Leftover chicken can be stored in the fridge for up to 3 days.

Keywords: BBQ chicken salad, grilled chicken skewers, summer salad, BBQ chicken recipe, healthy grilled salad