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
Units
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, 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
