BBQ Chicken Skewer Salad Recipe

If you crave smoky grilled chicken mingling with crisp, vibrant flavors, this BBQ Chicken Skewer Salad is an absolute summer staple. It’s the perfect marriage of tangy barbecue chicken, bright fresh veggies, and a dreamy herby ranch — every bite is a party in your mouth!

Ingredients You’ll Need

Every ingredient in BBQ Chicken Skewer Salad is chosen for its fresh taste, vibrant color, and ability to bring together the ultimate harmony of smoky, tangy, and herby flavors. Don’t be intimidated by the list — most are everyday staples, but together, they elevate a simple grilled salad into a showstopper!

• Boneless skinless chicken breasts (2 pounds): The star of your skewers, these cook up tender and juicy while soaking up all that incredible BBQ flavor.
• Avocado oil (3 tbsp + 2 tbsp): Used for both the marinade and grilling, its high smoke point keeps everything golden (and not smoky-charred!).
• Kosher salt (1 tsp + 1 tsp): Boosts all the savory notes and helps keep your chicken extra flavorful.
• BBQ sauce (2 cups): Choose your favorite variety — smoky, sweet, or spicy — and don’t be shy about baste-brushing for that signature sticky gloss.
• Wooden skewers (8; soaked): Soak them so they don’t burn up on the grill; these make flipping and serving the chicken a breeze.
• For the Herby Ranch:
  • Light-tasting oil (1 cup): Forms the creamy base for the homemade ranch. Avocado oil or light olive oil both work beautifully!
  • Egg (1): The “secret” to luscious, thick homemade mayo — skip if using store-bought.
  • Unsweetened full fat coconut milk (½ cup): Makes the dressing impossibly creamy with a touch of richness.
  • Lemon juice (2 tbsp) & red wine vinegar (1 tbsp): These balance the richness with acidity and zing.
  • Onion powder (1 tsp), minced garlic (2 cloves): Big on flavor, little effort.
  • Fresh dill (¼ cup) & parsley (¼ cup): Loads of garden freshness and color.
  • Freshly cracked black pepper (1 tsp): Just the right amount of spirited bite.
• Salad Fixings:
  • Romaine lettuce (8 cups, sliced): Crunchy, fresh, and robust enough to hold up under grilled toppings.
  • Green onions (6, green parts): For a pop of sharp, herby flavor.
  • Grape tomatoes (2 cups): Juicy bursts of sweetness and tang.
  • Black beans (1 can): Earthy, rich, and filling. Simply omit for Whole30.
  • Cilantro (¼ cup) & basil (2 tbsp): These take “fresh” to a whole new level in your salad bowl.
  • Corn (4 ears): Charred kernels that add gorgeous toasty flavor and summertime sweetness. Skip for Whole30.
  • Avocado (1): Essential creaminess and mellow flavor that ties it all together.

Variations

The beauty of BBQ Chicken Skewer Salad is how flexibly it adapts — swap, trade, or boost ingredients to match your cravings, dietary needs, or the farmer’s market haul you brought home. Here are a few of my favorite twists to get you started!

• Whole30/Paleo: Leave out the corn and black beans, and double down on extra crunchy veggies (like bell peppers or shredded carrot) for major texture.
• Vegetarian Swap: Try tofu, halloumi, or portobello mushrooms on the skewers instead of chicken — just marinate and grill exactly the same way!
• Mediterranean Spin: Sub white beans for black beans, toss in crumbly feta, and use a lemon-oregano vinaigrette for a whole new vibe.
• Extra Heat: Add a diced jalapeño to the salad mix or spice up your BBQ sauce with chipotle powder for a real kick.

How to Make BBQ Chicken Skewer Salad

Step 1: Marvelous Marinating

Begin by pounding your chicken breasts to an even half-inch thickness. This simple step means every piece will grill perfectly, staying juicy throughout. Cube the chicken, coat in avocado oil, salt, and a cup of your favorite BBQ sauce, and let it marinate for at least 20 minutes (or up to 8 hours if you’re planning ahead). This soaking time makes all the difference — you’ll taste it in every bite!

Step 2: Herby Ranch Dressing Dream

Now, let’s tackle the herby ranch. In a wide-mouthed jar, add oil and your egg (if making mayo at home). Use an immersion blender to turn it into magic: within seconds, you’ll see creamy mayo forming! Blend in your coconut milk, lemon, vinegar, and aromatics, then stir in Dill and parsley for that signature garden-fresh flavor. You can always shortcut with a good store-bought mayo if time is tight!

Step 3: Grill to Thrill

Get your grill good and hot, then rub it with oil to prevent sticking. Thread your chicken onto the soaked skewers, drizzle the corn with avocado oil, and lay both on the heat. Grill the corn, turning occasionally, until charred and tender. At the same time, cook the skewers for 3-4 minutes a side, generously basting them with extra BBQ sauce as you flip. The chicken should have beautiful grill marks and be cooked through, smoky and glossy.

Step 4: Salad Assembly Celebration

In a huge bowl, combine your greens, sliced onions, tomatoes, black beans, fresh herbs, and most of the dressing. Toss well so everything gets a good glossy coating. When the corn is cool enough, cut it from the cobs and scatter over the salad, along with creamy avocado. Lightly toss again, serve with those sticky, warm BBQ chicken skewers, and ENJOY!

How to Serve BBQ Chicken Skewer Salad

Garnishes

A sprinkle of extra chopped herbs (especially dill and basil), a final crack of black pepper, or even a squeeze of fresh lemon over the top makes this BBQ Chicken Skewer Salad look and taste restaurant-fancy. For a little crunch, try tossing on toasted seeds or roasted pepitas right before serving!

Side Dishes

While the salad is hearty enough to stand alone, you can pair it with buttery grilled garlic bread, a chilled fruit salad, or a light watermelon gazpacho. A pitcher of iced tea (or lemonade!) feels just right for summer backyard feasting.

Creative Ways to Present

If you want to wow at a picnic or potluck, arrange the components layered in a large clear trifle bowl for a stunning “rainbow” effect, or serve each skewer on individual salad cups for a party-friendly appetizer. Kids love “build-your-own” bowls, and the skewers make the whole experience fun and interactive!

Make Ahead and Storage

Storing Leftovers

This BBQ Chicken Skewer Salad holds up incredibly well as leftovers! Keep any extra chicken, salad, and dressing stored separately in airtight containers in the fridge; everything stays fresh and delicious for up to 3 days. Just toss together right before eating for crisp, vibrant results.

Freezing

You can freeze the grilled chicken skewers for up to 2 months — just remove from the skewers and let cool completely before freezing. The salad fixings are best enjoyed fresh, but you can prep individual ingredients (like grilled corn or beans) ahead and freeze them for a quick grab-and-go later.

Reheating

To reheat chicken, simply pop the pieces (off the skewers) in the microwave for 60–90 seconds, or gently warm in a skillet until just heated through. If you froze the chicken, thaw overnight in the fridge first. Never microwave the salad — it’s much tastier chilled and crisp!

FAQs

Final Thoughts

Don’t be surprised if this BBQ Chicken Skewer Salad disappears as fast as you can toss it together! It brings the very best of summer — smoky, saucy, crisp, fresh, and completely craveable. I hope you give it a try and make it your own; your tastebuds (and your friends) will thank you!

BBQ Chicken Skewer Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 59 reviews

• Author: Alvarez
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 people 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

Print Recipe

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Description

This BBQ Chicken Skewer Salad is a delicious and satisfying meal that combines tender grilled chicken skewers with a flavorful herby ranch dressing, served over a bed of fresh salad greens and vegetables. Perfect for a summer barbecue or a light and refreshing dinner option.

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Ingredients

Units USM Scale 1x2x3x

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 [6-inch] wooden skewers, 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)
• 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 minced garlic
• 1/4 cup finely chopped fresh dill fronds
• 1/4 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 or 2 small heads
• 6 green onions, thinly sliced (green part only)
• 2 cups quartered grape tomatoes
• 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
• 1/4 cup loosely packed freshly chopped cilantro leaves
• 2 tbsp freshly chopped basil leaves
• 1 avocado, peeled, seed removed, and diced medium

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Instructions

1. Marinate the chicken: Using a meat mallet, pound the chicken to ½ inch thickness. Cube into 2-inch pieces, marinate with oil, salt, and 1 cup bbq sauce. Set aside.
2. Make the Herby-Ranch: Blend oil with egg, coconut milk, lemon juice, vinegar, salt, onion powder, garlic. Stir in dill, parsley, and pepper.
3. Grill the Chicken and Make the salad: Grill corn, then chicken skewers. Toss salad ingredients, add dressing, corn, avocado. Serve with chicken.

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Notes

• If using store-bought mayo, use 1 cup.

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Nutrition

• Serving Size: 1 serving
• Calories: 953 kcal
• Sugar: 39g
• Sodium: 1971mg
• Fat: 64g
• Saturated Fat: 12g
• Unsaturated Fat: 47g
• Trans Fat: 0.03g
• Carbohydrates: 61g
• Fiber: 7g
• Protein: 39g
• Cholesterol: 124mg