If you’re looking for a salad that packs a punch with both flavor and texture, then this BBQ Chicken Skewer Salad is exactly what you need. Juicy grilled chicken skewers, crisp veggies, and a herby ranch dressing come together to create a vibrant meal perfect for any day of the week.
Why You’ll Love This Recipe
- Bursting with Flavor: The BBQ sauce and herby ranch dressing create a tantalizing taste experience.
- Perfect for Any Occasion: Whether it’s a casual dinner or a special gathering, this salad will shine.
- Fresh and Healthy: Packed with fresh vegetables and protein, it’s a nourishing meal you can feel good about.
- Easily Adaptable: Customize it with your favorite ingredients or dietary preferences.
Ingredients You’ll Need
Creating this BBQ Chicken Skewer Salad requires some everyday ingredients that bring an extraordinary flair to the plate. From juicy chicken to a blend of fresh herbs and vegetables, each element plays a crucial role in crafting a wholesome salad.
- Boneless Skinless Chicken Breasts: Ideal for grilling, these stay juicy and absorb the marinade beautifully.
- Avocado Oil: A healthy oil choice that doesn’t overpower the other flavors.
- BBQ Sauce: Choose a high-quality sauce to ensure full, rounded flavors — I recommend Primal Kitchen.
- Fresh Herbs (Dill, Parsley): These add a burst of freshness to the ranch dressing.
- Romaine Lettuce: Provides a crunchy base for the salad, balancing the grilled skewers.
- Corn and Black Beans: These add texture and color, making the salad even more delightful.
- Avocado: Adds creaminess and a satisfying richness to the mix.
Variations
Feel free to customize this BBQ Chicken Skewer Salad to your taste or dietary needs. The adaptability of this recipe makes it a favorite among many.
- Vegetarian Version: Swap the chicken for grilled tofu or chickpeas to make it vegetarian-friendly.
- Extra Spicy: Add chili flakes or jalapeños to the marinade for an added kick.
- No Beans: For a lighter option, omit the black beans or substitute them with another favorite veggie like bell peppers.
How to Make BBQ Chicken Skewer Salad
Step 1: Marinate the Chicken
To ensure the chicken soaks up all the delicious flavors, start by pounding the chicken breasts to a uniform thickness. This not only helps with even cooking but makes them more absorbent. Combine with oil, salt, and BBQ sauce and let them marinate for at least 20 minutes to unlock that BBQ goodness.
Step 2: Make the Herby-Ranch
Crafting the herby ranch sauce is a breeze. Blend together oil and egg to form a creamy base, then add coconut milk and a blend of herbs to infuse the smooth mayo with fresh, vibrant flavors. This dressing is what takes the salad to the next level!
Step 3: Grill and Assemble
Grill the chicken skewers and corn until they acquire those lovely char marks that signify perfection. Assemble the salad by adding the grilled chicken and dissected corn, followed by a generous drizzle of your homemade herby ranch.
Pro Tips for Making BBQ Chicken Skewer Salad
- Marinade Magic: Letting the chicken marinate for 4-8 hours will infuse the BBQ flavor deeper, making the skewers even more succulent.
- Grill Perfectly: Ensure the grill is hot and oiled to prevent sticking, which also leaves beautiful grill marks.
- Corn Cool-Down: Allow the grilled corn to cool before slicing to ensure even mixing in the salad.
- Herb Blend: Feel free to add other herbs like cilantro for a different twist on the herby ranch!
How to Serve BBQ Chicken Skewer Salad
Garnishes
Consider topping the salad with fresh lime wedges and a sprinkle of smoked paprika for a kick of citrus and color. It adds a nuanced layer that makes the dish pop.
Side Dishes
This salad pairs beautifully with crusty garlic bread or a side of quinoa for a more filling meal. The grains complement the BBQ flavors brilliantly.
Creative Ways to Present
Serve the salad family-style on a large platter with skewers on top for that rustic, inviting feel. The colorful veggies make it a real showstopper at any meal.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container for up to two days in the fridge. The flavors meld together even more beautifully after a resting period.
Freezing
While the chicken can be frozen before assembling the salad, it’s best to prepare fresh vegetables once you’re ready to serve. Freeze the grilled chicken for up to three months.
Reheating
Reheat chicken skewers in a preheated oven at 350°F for 10 minutes or until warmed through, ensuring they remain juicy and tender.
FAQs
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Can I use store-bought ranch dressing instead of making my own?
Absolutely, using store-bought ranch is a quick alternative. Choose a light-tasting one to keep the flavor balanced.
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Is there a vegetarian alternative to the chicken?
Yes, grilled tofu or tempeh makes an excellent, protein-packed substitute for chicken in the skewers.
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Could I prepare the salad without a grill?
You can use a grill pan on your stovetop for similar results, making it versatile for any kitchen setup.
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What should I do if I don’t have an immersion blender?
A regular blender or even a whisk can work, though it might require more effort to achieve the desired consistency.
Final Thoughts
Why not gather your loved ones and make this BBQ Chicken Skewer Salad a centerpiece of your next meal? It’s a recipe that not only satisfies but also impresses with its bold flavors and colorful presentation. Enjoy the journey of creating and savoring each flavorful bite.
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Steakhouse Pot Roast With Blue Cheese Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This BBQ Chicken Skewer Salad combines tender grilled chicken skewers coated in smoky BBQ sauce with a fresh, vibrant salad featuring corn, tomatoes, black beans, herbs, and creamy herby ranch dressing. Perfect for a summer meal or a crowd-pleasing outdoor dinner, it’s a balanced and flavorful dish that brings together smoky, tangy, and fresh elements in every bite.
Ingredients
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, pre-soaked
For the W30 Herby Ranch:
- 1 cup light tasting oil (avocado or light olive oil)
- 1 egg (omit if using store-bought mayo)
- 1/2 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
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
For the Salad:
- 4 ears corn, husked (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups romaine lettuce, thinly sliced or 2 small heads
- 6 green onions, thinly sliced (green part only)
- 2 cups grape tomatoes, quartered (or 16 oz)
- 1 15–ounce can black beans, drained and rinsed (omit for Whole30)
- 1/4 cup fresh cilantro leaves, chopped
- 2 tbsp fresh basil, chopped
- 1 ripe avocado, peeled, seed removed, diced
Instructions
- Marinate the Chicken: Using a meat mallet or heavy skillet, pound the chicken breasts until they are a uniform ½ inch thick. Cut into 2-inch cubes and transfer to a large bowl. Add the avocado oil, kosher salt, and 1 cup of BBQ sauce, then stir to coat evenly. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours for deeper flavor.
- Make the Herby Ranch: Pour light oil into a wide-mouth jar. Crack the egg into the oil and let it sink. Insert an immersion blender into the jar and blend at the bottom until a white, creamy mayo forms (about 10 seconds). Slowly lift the blender to emulsify the entire mixture. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, then blend briefly to combine. Stir in dill, parsley, and black pepper. Refrigerate until ready to serve.
- Prepare the Grill: Preheat the grill to medium-high (350-400°F). Lightly oil the grill grates by wiping with a oiled paper towel.
- Grill the Corn and Chicken: Coat the corn with avocado oil, then place on the grill. Cook for 10-12 minutes, turning every 2 minutes, until tender. Simultaneously, thread the chicken cubes onto skewers. Grill on one side for 3-4 minutes until grill marks form, then flip. Baste the grilled side generously with BBQ sauce, continue grilling until chicken is cooked through (another 3-4 minutes), and grill marks are present on both sides. Transfer the corn and chicken off the grill and cool slightly.
- Assemble the Salad: In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of herby ranch dressing until lettuce is well coated. Remove the corn kernels from the cobs and add to the salad, along with the diced avocado, then gently toss again.
- Serve: Plate the salad with grilled chicken skewers alongside. Garnish with extra herbs if desired and enjoy!
Notes
- If using store-bought mayo for the herby ranch, use 1 cup instead of making the mayo from scratch.
- For Whole30, omit corn and black beans.
- For extra smoky flavor, brush additional BBQ sauce onto the chicken skewers during grilling.
- Allow the chicken to rest a few minutes after grilling for juicier skewers.
- Make ahead: Prepare the herby ranch and marinate the chicken a day in advance for more flavor.
Nutrition
- Serving Size: 1 plate with skewers and salad
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg
