BBQ Chicken Skewer Salad with Herby Ranch Dressing

Have you ever tasted something so good you immediately knew you’d make it again and again? That’s exactly how I felt when I created this BBQ Chicken Skewer Salad. It combines juicy grilled chicken, fresh veggies, and a homemade herby ranch dressing that my whole family devours.

The first time I made this, James and Sophia practically licked their plates clean!

David looked at me with that “you’ve outdone yourself” smile that always makes my day.

This salad is perfect for those warm evenings when you want something filling but not heavy, and the grill marks on the chicken add that perfect summer touch.

For more delicious chicken recipes, check out my Air Fryer Chicken which is another family favorite!

Why You’ll Love This BBQ Chicken Skewer Salad

Quick and satisfying: This entire meal comes together in about 30 minutes, making it perfect for busy weeknights when you still want something homemade.

Family-approved flavor: The combination of sweet BBQ sauce, tangy ranch, and fresh veggies creates a taste experience that even picky eaters enjoy.

Versatile for dietary needs: Easily make this Whole30 compliant by omitting corn and beans, or customize with your favorite veggies.

Ingredients for BBQ Chicken Skewer Salad

Chicken Skewers:

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce (I use Primal Kitchen brand)
• 8 [6-inch] wooden skewers, pre-soaked

Herby Ranch:

• 1 cup light tasting oil (I use avocado 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

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 (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

How to Make This BBQ Chicken Skewer Salad

Marinate the Chicken:

1. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it’s a uniform ½ inch thickness.
2. Cube into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce.
3. Stir until well combined and set aside to marinate for at least 20 minutes at room temperature.
4. For more flavor, cover and refrigerate for 4-8 hours if you have the time.

Make the Herby Ranch:

1. Pour oil into a wide mouth jar (slightly larger than the mouth of an immersion blender).
2. Crack the egg into the oil and let it sink to the bottom of the jar.
3. Insert the immersion blender and rest the blade on top of the yolk. Don’t move the head until a white, creamy mayo forms at the bottom – about 10 seconds.
4. Slowly raise the immersion blender up and down until everything emulsifies into mayo.
5. Add the coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again to combine.
6. Stir in the dill, parsley, and black pepper. Refrigerate until ready to use.

Note: This ranch keeps for up to 1 week in the fridge, so it’s great for meal prep!

Grill the Chicken and Make the Salad:

1. Thread marinated chicken onto pre-soaked wooden skewers.
2. Drizzle corn with avocado oil and rub to evenly coat.
3. Heat grill to medium-high (350-400°F) and oil the grates.
4. Add corn to the grill, cooking until tender (about 10-12 minutes), turning every 2 minutes.
5. Place chicken skewers on the grill and cook for 3-4 minutes on the first side.
6. Flip skewers and baste the grilled side with reserved BBQ sauce.
7. Continue cooking until chicken is done and has nice grill marks on both sides, about 3-4 more minutes.
8. Let corn cool enough to handle, then cut kernels off the cob.

Assemble the Salad:

1. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil.
2. Add your desired amount of dressing and toss until lettuce is well coated.
3. Add corn kernels and diced avocado, then gently toss once more.
4. Serve with the grilled chicken skewers on top.

Helpful Tips for Perfect BBQ Chicken Skewers

Don’t skip soaking the skewers: This prevents them from burning on the grill. I usually soak mine while I’m prepping the other ingredients.

Watch for flare-ups: BBQ sauce can cause flames on the grill, so keep a close eye on your chicken skewers.

Pound the chicken evenly: This might seem like an extra step, but it ensures your chicken cooks evenly and stays juicy.

Make-ahead options: You can make the herby ranch and marinate the chicken up to a day in advance for quicker dinner prep.

Tasty Variations for Your BBQ Chicken Skewer Salad

Southwest Style: Add a diced jalapeño and a sprinkle of chili powder to the salad for a spicy kick.

Mediterranean Twist: Swap the BBQ sauce for a lemon and herb marinade, and add feta cheese and olives to the salad.

Kid-Friendly Version: For picky eaters, serve the components separately on the plate so they can try each item individually.

What to Serve with BBQ Chicken Skewer Salad

This salad is a complete meal on its own, but if you’re feeding a hungry crowd, you might want to add:

• Crispy Parmesan Garlic Roasted Potatoes for something heartier
• Pineapple Ginger Lemonade Punch for a refreshing drink
• Strawberry Sugar Cookies for a sweet ending

FAQs

Final Thoughts

I love how this BBQ Chicken Skewer Salad brings together the smokiness of grilled chicken, the sweetness of BBQ sauce, and the freshness of crisp veggies.

It’s become a staple in our house during grilling season, and even Sophia, who typically picks around salad ingredients, gobbles this one up!

The homemade herby ranch dressing is worth the extra few minutes it takes to prepare store-bought just doesn’t compare.

If you try this recipe, I’d love to hear how your family enjoyed it! Leave a comment below or tag me in your photos on social media.

Happy grilling!

Iris

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