Description
This BBQ Chicken Skewer Salad is a delicious and hearty dish featuring tender grilled chicken marinated in BBQ sauce, served atop a fresh salad loaded with corn, tomatoes, black beans, and avocado. Topped with a creamy, herby ranch dressing made with avocado oil and fresh herbs, this salad strikes a perfect balance of smoky, tangy, and fresh flavors—ideal for summer grilling or a wholesome main course.
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 wooden skewers (6-inch), 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 garlic, minced
- 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 (about 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, pitted, and diced medium
Instructions
- Marinate the chicken: Using a meat mallet or heavy skillet, pound the chicken breasts until they are uniformly ½ inch thick. Cut into 2-inch cubes and place in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir to combine well. Set aside to marinate at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours for deeper flavor.
- Make the Herby Ranch: Pour the oil into a wide mouth jar slightly larger than an immersion blender. Crack the egg (if using) into the oil and let it sink. Place the immersion blender blade on top of the yolk and hold still until thick mayonnaise forms at the bottom (about 10 seconds). Slowly move the blender up and down until fully emulsified. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic, then blend briefly to combine. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use. This dressing keeps up to 1 week.
- Grill the chicken and corn: Preheat the grill to medium-high heat (350-400°F). Oil the grill grates lightly with avocado oil using a paper towel and tongs. Drizzle avocado oil over corn ears and rub to coat. Place corn and chicken skewers on the grill. Grill corn, turning every 2 minutes, for about 10-12 minutes until tender. Grill chicken skewers for 3-4 minutes on the first side to form grill marks, then flip and baste with reserved BBQ sauce. Continue cooking 3-4 minutes until cooked through with grill marks on both sides. Keep grill lid closed as much as possible while cooking. Remove chicken and corn and let the corn cool enough to handle.
- Assemble the salad: In a large bowl, combine sliced romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until lettuce is well coated. Remove corn kernels from the cob and add to the salad along with diced avocado. Gently toss again to combine.
- Serve: Plate the salad topped with the grilled BBQ chicken skewers and enjoy immediately.
Notes
- If using store-bought mayonnaise instead of homemade ranch, use 1 cup of mayo and omit the egg and oil blending step.
- For Whole30 compliance, omit corn and black beans from the salad.
- Pre-soaking wooden skewers prevents them from burning on the grill.
- You can substitute light olive oil for avocado oil in the dressing if desired.
- The herby ranch dressing keeps well refrigerated for up to one week, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 95 mg
