Why You’ll Love This Recipe

This BBQ Chicken Skewer Salad is a wonderful balance of flavors and textures. The tender, smoky chicken pairs perfectly with the crispy corn, creamy avocado, and crunchy lettuce. The homemade herby ranch dressing elevates the dish with its light, tangy flavor. Plus, it’s versatile—easily customizable for different dietary preferences like Whole30 or gluten-free.

It’s a great option for meal prep as well, ensuring you have a delicious and nutritious meal ready to go. With easy-to-follow steps and fresh ingredients, this recipe is one you’ll keep coming back to.

BBQ Chicken Skewer Salad

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 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)
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 minced garlic
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 (or 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 freshly chopped cilantro leaves
2 tbsp freshly chopped basil leaves
1 avocado (peeled, seed removed, diced)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the chicken: Pound the chicken until it’s an even ½-inch thickness using a meat mallet or heavy skillet. Cube the chicken into 2-inch pieces and place them in a large bowl. Add the avocado oil, salt, and 1 cup of BBQ sauce. Stir to combine and marinate for at least 20 minutes at room temperature (or refrigerate for 4-8 hours for a deeper flavor).
Make the Herby Ranch: If making from scratch, pour the light oil into a jar and crack the egg at the bottom. Use an immersion blender to blend the egg into mayo. Once the mayo forms, add the coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper. Blend to combine. Store in the fridge until ready to serve. If using store-bought mayo, use 1 cup and combine with the rest of the ingredients.
Grill the chicken and corn: Drizzle the corn with avocado oil and rub it to coat. Heat the grill over medium-high (350-400°F), oil the grates lightly, and add the corn. Grill for 10-12 minutes, turning every 2 minutes. Meanwhile, add the chicken skewers to the grill and cook for 3-4 minutes on the first side. Flip, baste with more BBQ sauce, and cook for an additional 3-4 minutes until done. Let the corn cool enough to handle.
Assemble the salad: In a large bowl, combine the lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add the desired amount of herby ranch dressing and toss until well coated. Remove the kernels from the corn and add them to the salad. Toss gently with diced avocado.
Serve: Top the salad with the grilled chicken skewers and enjoy!

Servings and Timing

Servings: 6 people
Prep time: 20 minutes
Cook time: 15 minutes

Variations

Whole30-friendly: Omit the black beans and corn from the salad and use a compliant BBQ sauce and mayo.
Vegetarian option: Swap the chicken for grilled tofu or tempeh.
Dairy-free: This recipe is already dairy-free, so you’re good to go!
Grill alternatives: If you don’t have a grill, you can also cook the chicken and corn on a grill pan or in the oven.

Storage/Reheating

Storage: Store leftover salad and chicken separately. The chicken can be refrigerated for up to 4 days. The salad (without the dressing) can be stored for 2-3 days, though it’s best to assemble and add the avocado and dressing just before serving.
Reheating: To reheat the chicken, place it in a 350°F oven for 10-15 minutes until warmed through. For a crispy texture, you can also reheat it on a skillet.

FAQs

How can I make this BBQ Chicken Skewer Salad Whole30-friendly?

Simply omit the black beans and corn from the salad and use a Whole30-approved BBQ sauce and mayo.

Can I use a different type of oil for the herby ranch dressing?

Yes, you can substitute avocado oil with light olive oil or another neutral oil of your choice.

Can I make the herby ranch dressing ahead of time?

Yes! The herby ranch dressing can be made up to a week in advance and stored in the refrigerator.

Can I use pre-cooked chicken for this recipe?

Yes, if you have leftover cooked chicken, you can use it in place of the grilled chicken skewers for a quicker meal.

Can I use another type of lettuce in this salad?

Yes, you can swap romaine for other leafy greens such as butter lettuce or mixed greens.

Is this salad good for meal prep?

Yes, this salad is great for meal prep! Just keep the dressing separate until you’re ready to eat.

How do I grill the corn without it burning?

Make sure to oil the grill grates lightly and turn the corn frequently to ensure even cooking and prevent burning.

Can I use frozen corn instead of fresh?

You can, but fresh corn will give you a better texture and flavor. If using frozen, make sure it’s thawed and well-drained.

Can I skip the BBQ sauce for a lighter option?

Yes, you can skip the BBQ sauce if you prefer a lighter, less smoky flavor. A lemon and herb marinade works well as an alternative.

What other toppings can I add to this salad?

Try adding sliced cucumber, radishes, or grilled peppers for extra crunch and flavor.

Conclusion

This BBQ Chicken Skewer Salad is the perfect balance of smokiness, creaminess, and fresh veggies. It’s a versatile, nutritious meal that works for any occasion, whether you’re grilling on a warm day or preparing a meal in advance. With the added bonus of the delicious herby ranch dressing, this salad is bound to become a favorite in your recipe rotation!