BBQ Chicken Skewer Salad

Setting the Scene

Imagine a warm summer evening, the sun dipping low on the horizon, painting the sky with soft hues of orange and pink. As you step into your outdoor space, a gentle breeze rustles through the trees, carrying with it the enticing aroma of grilled chicken and sweet barbecue sauce. This is the perfect setting for sharing a delightful meal with friends and family, and what better centerpiece than a delicious BBQ Chicken Skewer Salad?

This colorful dish marries the hearty satisfaction of grilled chicken skewers with the freshness of crisp salad greens, and it’s perfect for any occasion—whether you’re hosting a weekend barbecue, enjoying a cozy weeknight dinner, or even prepping for a festive gathering. The combination of smoky flavors, crunchy textures, and vibrant colors is not just pleasing to the eye but also comforting to the soul. With each bite, you’ll experience the juicy chicken, the tang of fresh herbs, and the satisfying crunch of vegetables, making this BBQ Chicken Skewer Salad a dish that everyone will love and remember.

What You’ll Need

Before diving into the joyful process of creating this mouthwatering salad, let’s gather all the ingredients and tools to make our BBQ Chicken Skewer Salad a success.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 cups BBQ sauce (I use Primal Kitchen brand)
• 8 [6-inch] wooden skewers (pre-soaked)
• 1 cup light tasting oil
• 1 egg (omit if using store-bought mayo, see note)
• ½ cup unsweetened full fat coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 cloves minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 teaspoon freshly cracked black pepper
• 4 ears corn (omit for Whole30)
• 2 tablespoons 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 (or 16 ounces)
• 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
• ¼ cup loosely packed freshly chopped cilantro leaves
• 2 tablespoons freshly chopped basil leaves
• 1 avocado (peeled, seed removed, and diced medium)

Tools

To whip up your BBQ Chicken Skewer Salad, gather these essential kitchen tools:

• Mixing bowls
• Whisk
• Baking dish
• Skewers
• Grilling equipment (grill or grill pan)
• Large salad bowl
• Knife and cutting board

How to Make It

Creating this BBQ Chicken Skewer Salad is a delightful experience, filled with fragrant herbs and vibrant colors, perfect for any occasion. Let’s walk through the steps together to share this culinary adventure.

Marinate the Chicken

First, let’s infuse the chicken with an explosion of flavor. In a mixing bowl, combine the chicken breasts with avocado oil, kosher salt, and a generous helping of BBQ sauce. As you mix, the rich aroma of the BBQ sauce envelops you, evoking images of sun-soaked picnics and sizzling grills. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or even overnight for an extra flavor punch. As it sits, the chicken will absorb the smoky sweetness of the barbecue, beckoning with promises of vibrant taste and texture.

Make the Herby-Ranch Dressing

While the chicken is marinating, let’s prepare a fresh, herby dressing that will complement all the elements of the BBQ Chicken Skewer Salad. In another bowl, whisk together the egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and cracked black pepper. This savory concoction is a delightful swirl of colors and aromas—fresh herbs mingling with creamy coconut and zesty lemon. As you whip the ingredients together, the dressing thickens slightly and transforms into a luscious dip that adds delightful creaminess to your salad. Set this aside in the fridge to keep it cool and refreshing.

Grill the Chicken

Now, let’s fire up the grill! Preheat your grill or grill pan over medium-high heat, releasing that familiar, tantalizing sizzle that makes barbecue season so exciting. Take your marinated chicken and thread pieces onto the soaked skewers, ensuring even spacing for even cooking. Once those beautiful skewers are ready, place them on the grill and listen closely—the satisfying hiss as the chicken hits the hot grates is music to your ears. Sear the skewers for about 6-8 minutes on each side, allowing the chicken to develop those irresistible grill marks and a glossy, caramelized exterior. As the chicken cooks, your backyard will fill with mouthwatering aromas, making it impossible not to anticipate the feast to come.

Make the Salad

With the skewers cooking perfectly, it’s time to assemble the vibrant salad. In a large salad bowl, pile in the thinly sliced romaine lettuce, its crisp green leaves offering a refreshing crunch. Add in the green onions, quartered grape tomatoes, and, if you’re using them, black beans and corn. Toss everything together gently, allowing each ingredient to mingle and showcase its colors. As you combine the veggies, you’ll see a beautiful medley of reds, greens, and yellows—each hue vibrant and inviting.

Once the chicken skewers are grilled to perfection, remove them from the heat. Allow them to rest for a few minutes so the juices can redistribute, ensuring the meat remains tender and juicy. Slice the chicken off the skewers and nestle those succulent pieces on top of the salad. Drizzle the herby dressing generously over everything, then toss lightly to unite all the flavors. The salad is now ready to delight!

Creative Twists

One of the joys of the BBQ Chicken Skewer Salad is its versatility. Here are a few creative twists that can elevate your dish and keep it exciting throughout the seasons:

• Seasonal Additions: In summer, consider adding fresh, juicy peaches or nectarines for a sweet contrast. In fall, roasted butternut squash can add warmth and depth.

• Flavor Upgrades: Experiment with different styles of BBQ sauce—try a spicy mustard sauce for a tangy kick or a honey chipotle sauce for a sweet and smoky flavor.

• Protein Swaps: If chicken isn’t your favorite, try using shrimp, steak, or even tofu for a plant-based option. Just adjust the cooking time accordingly.

• Veggie Variations: Make it a rainbow salad by incorporating bell peppers, zucchini, or even radishes for an added crunch and flavor.

• Grain Boost: For a heartier entree, serve over quinoa or farro, letting the grains soak up the herby ranch dressing with each bite.

Final Inspiration

As you set the table and gather your loved ones around to enjoy this BBQ Chicken Skewer Salad, take a moment to soak in the joyful atmosphere. The blend of flavors and textures in this dish makes it not just a meal, but rather an experience filled with laughter and delight. This salad isn’t just for today—it’s destined to become part of your culinary repertoire, a favorite to bring out again and again during those sun-drenched days and cozy evenings alike.

So, grab your ingredients and get ready to create something magical in your kitchen. Share the love by inviting friends or family to join in the fun, and savor every moment spent together over this delicious BBQ Chicken Skewer Salad. Happy cooking!

BBQ Chicken Skewer Salad

A vibrant salad combining grilled chicken skewers with fresh greens and a herby ranch dressing, perfect for summer gatherings.

Print Pin Rate

Course: Main Course, Salad

Cuisine: American

Keyword: Barbecue, BBQ Chicken Skewers, Grilled Chicken Salad, Healthy Recipe, summer salad

Prep Time: 30 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 46 minutes minutes

Servings: 6 servings

Calories: 480kcal

Ingredients

For the Chicken Skewers

• 2 pounds boneless skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 cups BBQ sauce Use Primal Kitchen brand or your favorite
• 8 (6-inch) wooden skewers, pre-soaked

For the Herby-Ranch Dressing

• 1 cup light tasting oil
• 1 large egg Omit if using store-bought mayo
• ½ cup unsweetened full fat coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 cloves minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 teaspoon freshly cracked black pepper

For the Salad

• 4 ears corn Omit for Whole30
• 2 tablespoons avocado oil
• 8 cups thinly sliced romaine lettuce Or 2 small heads of lettuce
• 6 stalks green onions, thinly sliced Use green parts only
• 2 cups quartered grape tomatoes Or 16 ounces of grape tomatoes
• 1 (15-ounce) can black beans Drained and rinsed; omit for Whole30
• ¼ cup freshly chopped cilantro leaves
• 2 tablespoons freshly chopped basil leaves
• 1 large avocado, diced medium

Instructions

Marinate the Chicken

• In a mixing bowl, combine the chicken breasts with avocado oil, kosher salt, and BBQ sauce. Cover and marinate for at least 30 minutes or overnight.

Make the Herby-Ranch Dressing

• In another bowl, whisk together the egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper. Set aside in the fridge.

Grill the Chicken

• Preheat your grill over medium-high heat. Thread marinated chicken onto soaked skewers and grill for 6-8 minutes on each side.

Make the Salad

• In a large salad bowl, combine the romaine lettuce, green onions, tomatoes, and if using, black beans and corn. Toss gently.
• Remove grilled chicken from skewers, allow to rest, then slice and add on top of the salad. Drizzle dressing over and toss lightly.

Notes

Consider adding seasonal fruits like peaches in summer or roasted veggies in fall for variation. Options for different proteins include shrimp, steak, or tofu.

Nutrition

Serving: 1g | Calories: 480kcal | Carbohydrates: 25g | Protein: 36g | Fat: 24g | Saturated Fat: 6g | Sodium: 680mg | Fiber: 8g | Sugar: 5g