Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BBQ Chicken Skewer Salad: The Ultimate Grilled Summer Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

BBQ Chicken Skewer Salad is a fresh and hearty summer meal made with grilled chicken skewers glazed in BBQ sauce, tossed over a crisp salad base with creamy homemade herby ranch. Packed with vibrant veggies, smoky-sweet flavor, and customizable toppings, it’s the perfect dish for warm-weather lunches, cookouts, or meal prep.

  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Chicken Skewers:

  • 2 lb boneless, skinless chicken breasts

  • 3 tbsp avocado oil

  • 1 tsp kosher salt

  • 2 cups BBQ sauce (e.g., Primal Kitchen or Stubbs)

  • 8 wooden skewers (6-inch, pre-soaked)

For the Whole30 Herby Ranch:

  • 1 cup avocado oil (or light-tasting olive oil)

  • 1 egg

  • ½ cup full-fat coconut milk (unsweetened)

  • 2 tbsp lemon juice

  • 1 tbsp red wine vinegar

  • 1 tsp kosher salt

  • 1 tsp onion powder

  • 2 garlic cloves, minced

  • ¼ cup fresh dill, chopped

  • ¼ cup fresh parsley, chopped

  • 1 tsp black pepper

For the Salad:

  • 8 cups romaine lettuce, thinly sliced

  • 4 ears corn (grilled or boiled)

  • 6 green onions, sliced (green part only)

  • 2 cups grape tomatoes, quartered

  • 1 can (15 oz) black beans, rinsed (optional)

  • ¼ cup cilantro, chopped

  • 2 tbsp basil, chopped

  • 1 avocado, diced

Instructions

  1. Marinate Chicken:
    Pound chicken to ½ inch thickness and cut into 2-inch cubes. In a large bowl, mix with avocado oil, salt, and 1 cup BBQ sauce. Marinate for 30 minutes or refrigerate up to 8 hours.

  2. Prepare Herby Ranch Dressing:
    In a jar, emulsify avocado oil and egg with an immersion blender. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again, then stir in herbs and pepper. Chill until ready.

  3. Grill Chicken & Corn:
    Preheat grill to 350–400°F. Oil grates. Grill corn for 10–12 minutes, turning often. Grill chicken skewers 3–4 minutes per side, basting with extra BBQ sauce.

  4. Assemble Salad:
    In a large bowl, combine lettuce, onions, tomatoes, beans, cilantro, and basil. Add dressing and toss. Cut corn off cob and add to salad with avocado. Toss lightly.

  5. Serve:
    Top with hot chicken skewers or remove from skewers before adding. Drizzle extra dressing if desired. Serve immediately.

Notes

  • For Whole30, omit corn and black beans and ensure the BBQ sauce and ranch are compliant.

  • Store dressing in the fridge for up to 1 week.

 

  • Use store-bought ranch if short on time.

  • Author: Asmaa Nour
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish / Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

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

Find it online: https://powerecipe.com/bbq-chicken-skewer-salad/