Can I make this Grilled BBQ Chicken Skewers Salad Recipe ahead of time?

Absolutely! The chicken can be marinated and even grilled a few hours ahead, and the dressing tastes best when made in advance, too. Just assemble the salad shortly before serving for maximum freshness.

What can I substitute for the black beans in the salad?

If you’re avoiding beans, you can skip them entirely or swap in chickpeas or cooked lentils. For Whole30, just omit the beans and add extra veggies or avocado to keep the salad hearty.

Can I use store-bought ranch dressing instead of making the herby ranch?

Yes! I recommend choosing a light-flavored, high-quality ranch so it doesn’t overpower the other flavors. Making the herby ranch yourself does add a fresh, vibrant note, but a good store-bought version works well in a pinch.

What’s the best way to prevent chicken from sticking to the grill?

Before grilling, wiping the grate with a lightly oiled paper towel using tongs creates a natural non-stick surface. Avoid too much oil, which can cause flare-ups. Preheating the grill to the right temperature also helps.

BBQ Chicken Skewers Salad: Easy Grilled & Fresh Flavor

Description

A flavorful and fresh BBQ Chicken Skewer Salad featuring tender grilled chicken marinated in BBQ sauce, served over a vibrant salad with grilled corn, black beans, fresh herbs, and a homemade herby ranch dressing made with avocado oil and coconut milk.

Ingredients

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 [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 (about 2 small heads)
6 green onions, thinly sliced (green part only)
2 cups quartered grape tomatoes (16 ounces)
1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
¼ 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

Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl. Add 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir well to coat all chicken pieces. Set aside to marinate for at least 20 minutes at room temperature or cover and refrigerate for 4 to 8 hours for a deeper flavor.
Make the Herby Ranch: Pour 1 cup of light tasting oil into a wide mouth jar just slightly larger than the immersion blender head. Crack an egg into the oil and let it sink to the bottom of the jar. Insert the immersion blender and rest the blade on top of the yolk without moving. After about 10 seconds, a thick white mayo will form. Slowly raise and lower the blender until all oil emulsifies into mayo. If using store-bought mayo, substitute 1 cup of it instead. Add ½ cup full fat coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 cloves minced garlic. Blend briefly with the immersion blender to combine. Stir in ¼ cup each of finely chopped fresh dill and parsley, plus 1 teaspoon freshly cracked black pepper. Refrigerate until needed; it keeps up to one week.
Grill the chicken and make the salad: Drizzle 4 ears of corn with 2 tablespoons avocado oil and rub to coat evenly. Heat grill to medium-high (350-400 degrees F) and oil the grates lightly to prevent sticking. Grill the corn for about 10 to 12 minutes, turning every 2 minutes until tender and slightly charred. At the same time, place chicken skewers on the grill. Cook for 3 to 4 minutes on the first side until grill marks form, then flip. Baste the cooked side generously with the reserved 1 cup BBQ sauce. Close the grill and cook for another 3 to 4 minutes until chicken is cooked through and well-marked on both sides. Remove chicken and corn to rest.
Prepare the salad: In a large bowl, combine 8 cups thinly sliced romaine lettuce, 6 sliced green onions (green parts only), 2 cups quartered grape tomatoes, 1 can (15 ounces) drained and rinsed black beans (omit if on Whole30), ¼ cup chopped fresh cilantro, and 2 tablespoons chopped fresh basil. Add desired amount of the herby ranch dressing and toss to coat the lettuce and vegetables evenly.
Add grilled corn and avocado: Once cool enough to handle, cut the corn kernels off the cob and add to the salad. Add the diced avocado as well. Toss gently to combine all ingredients without mashing the avocado.
Serve: Plate the salad and top with the grilled BBQ chicken skewers. Enjoy this fresh, flavorful, and satisfying BBQ Chicken Skewer Salad!

Notes

If using store-bought mayo, use 1 cup instead of making homemade herby ranch dressing.
For Whole30 compliance, omit black beans and corn from the salad.
Pre-soaking wooden skewers prevents them from burning on the grill.
Letting the chicken marinate longer enhances the flavor and tenderness.
Use avocado oil or a light olive oil for the best mild flavor in the homemade ranch.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 10 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 8 g
Protein: 38 g
Cholesterol: 110 mg