BBQ Chicken Skewer Salad is a vibrant dish that brings together the smoky flavor of grilled chicken skewers with the refreshingly crisp elements of a summer salad. It’s perfect for a patio dinner or a delightful picnic experience, blending the heartiness of barbecued chicken with the freshness of greens and herbs.
Why You’ll Love This Recipe
- Burst of Flavors: The tangy BBQ sauce pairs beautifully with the creamy herby ranch dressing for a delicious combination.
- Perfect for Gatherings: This colorful and nutritious salad is a crowd-pleaser, ideal for picnics and BBQs.
- Diet-Friendly Options: Easily adaptable to various dietary needs, including Whole30-compliant adjustments.
- Make-Ahead Ready: Prep the components in advance for a quick assembly when you’re ready to serve.
Ingredients You’ll Need
With a careful selection of fresh and simple ingredients, each element in this BBQ Chicken Skewer Salad is chosen to enhance flavor and texture. You’ll love how each ingredient contributes to a dish that’s as colorful as it is delicious!
- Chicken Breasts: Boneless, skinless chicken breasts are perfect for grilling and absorb the flavors of the marinade well.
- BBQ Sauce: Adds a smoky, tangy glaze to the chicken; choose your favorite to personalize the taste.
- Romaine Lettuce: Provides a crisp base to the salad, perfect for holding up against the rich dressings.
- Herbs: Fresh dill, parsley, and basil brighten up the dish and add aromatic freshness.
Variations
One of the best things about this dish is how you can easily modify it to suit different tastes and dietary needs. Here are a few variations to consider.
- Vegetarian Version: Swap chicken for grilled halloumi or tofu for a hearty, vegetarian alternative.
- Spice It Up: Add a dash of chili powder to your BBQ sauce or marinade for a fiery kick.
How to Make BBQ Chicken Skewer Salad
Step 1: Prep Your Chicken
Begin by pounding the chicken breasts to ensure uniform thickness, which helps them cook evenly on the grill. Cube them and marinate in BBQ sauce for at least 20 minutes to let the flavors fully penetrate the meat.
Step 2: Create the Herby Ranch
Using an immersion blender, emulsify oil and egg to form a creamy mayo. Blend with coconut milk, lemon juice, and herbs to achieve a refreshing and tangy ranch dressing that complements the salad beautifully.
Pro Tips for Making BBQ Chicken Skewer Salad
- Ultimate Skewer Mastery: Pre-soak wooden skewers to prevent them from burning on the grill.
- Freshness First: Use the freshest herbs for your ranch dressing to ensure the best flavor.
- Perfect Grill Marks: Ensure grill is preheated and oiled properly to achieve ideal sear and flavor.
- Dressing Distribution: Thoroughly mix the salad components with dressing just before serving to keep veggies crisp.
How to Serve BBQ Chicken Skewer Salad
Garnishes
Add an extra touch of flavor and color by garnishing with additional chopped herbs, a sprinkle of black pepper, or a few lime wedges for a zesty finish.
Side Dishes
Complement this salad with crusty garlic bread or pair it with a light corn chowder for an even more satisfying meal.
Creative Ways to Present
Consider presenting the salad in individual bowls with skewers positioned upright on top, or serve it family-style with skewers aligned along the side of the platter for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep any extra salad and chicken skewers in an airtight container in the fridge for up to three days. Make sure to store the dressing separately to keep the salad crisp.
Freezing
While the salad is best enjoyed fresh, you can freeze the marinated chicken pieces for up to three months in a sealed bag. Defrost before grilling for a convenient meal plan option.
Reheating
Reheat the chicken skewers on a medium grill or in a preheated oven at 350°F until warmed through, being careful not to overcook.
FAQs
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Can I use store-bought ranch dressing instead?
Yes, store-bought ranch dressing is a convenient alternative, though making your own allows you to adjust the flavors to your liking.
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How can I make this dish vegan?
Replace chicken with tofu or tempeh and use a vegan mayo for the herb dressing to keep it plant-based.
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What if I don’t have a grill?
You can cook the chicken skewers in a grill pan on the stovetop or broil them in the oven for similar results.
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Is there a substitute for coconut milk in the dressing?
You can use any unsweetened plain yogurt or a plant-based cream as an alternative to coconut milk.
Final Thoughts
I’m sure you’ll absolutely adore the BBQ Chicken Skewer Salad as much as I do. It’s a dish that never fails to impress with its beautiful flavors and inviting presentation. Give it a try and see how quickly it becomes a favorite at your table too!
Print
BBQ Chicken Skewer Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Carb,Whole30
Description
This flavorful BBQ Chicken Skewer Salad combines tender grilled chicken skewers coated in smoky BBQ sauce with a fresh, herbaceous W30 Herby Ranch dressing. Served over crisp romaine lettuce, sweet corn, grape tomatoes, black beans, and topped with ripe avocado, it offers a perfect balance of smoky, fresh, and tangy flavors for a satisfying meal or quick dinner.
Ingredients
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 or light olive oil)
- 1 egg (omit if using store-bought mayo)
- 1/2 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)
- 1/4 cup finely chopped fresh dill
- 1/4 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 romaine lettuce (thinly sliced) or 2 small heads
- 6 green onions (thinly sliced, green parts only)
- 2 cups grape tomatoes (quartered)
- 15-ounce can black beans (drained and rinsed; omit for Whole30)
- 1/4 cup freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 ripe avocado (peeled, seed removed, diced)
Instructions
- Marinate the chicken:Using a meat mallet or heavy skillet, pound the chicken breasts to an even ½-inch thickness. Cut into 2-inch cubes and place in a large bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir to coat well, then let marinate for at least 20 minutes at room temperature or cover and refrigerate for 4-8 hours to develop flavor.
- Make the Herby-Ranch: Pour oil into a jar slightly larger than an immersion blender’s head. Crack the egg into the oil and let it sink. Use the immersion blender to emulsify into a mayonnaise, about 10 seconds. Slowly blend in coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Add the chopped dill, parsley, and black pepper, blending briefly. Refrigerate until ready to serve. Alternatively, substitute with store-bought light mayo (1 cup) and skip emulsification.
- Grill the corn and chicken: Toss the corn with avocado oil, then preheat grill to medium-high (350-400°F). Oil the grates by wiping with oiled paper towels. Grill corn approximately 10-12 minutes, turning every 2 minutes until tender. Meanwhile, grill the chicken skewers on each side for 3-4 minutes. Baste with BBQ sauce on one side and flip; cook until cooked through and grill marks form, an additional 3-4 minutes.
- Prepare the salad: Remove the corn kernels from the cob and add to a large bowl with chopped romaine, green onions, cherry tomatoes, black beans, cilantro, and basil. Toss with desired amount of Herby-Ranch dressing until well coated.
- Assemble and serve: Gently toss in diced avocado with the salad. Serve the grilled chicken skewers alongside the salad, with corn on top or mixed in, and enjoy immediately.
Notes
- Adjust the amount of dressing according to your preference for a lighter or more coated salad.
- Marinate the chicken for longer (up to 8 hours) for more flavor.
- Omitting black beans makes it Whole30 compliant.
- Use pre-made light mayo for convenience or for Whole30, stick to the homemade Herby-Ranch.
- This recipe is gluten-free and pack with smoky, fresh flavors perfect for summer or anytime you crave grilled goodness.
Nutrition
- Serving Size: 1 plate (including skewers and salad)
- Calories: 500 kcal
- Sugar: 8 grams
- Sodium: 820 mg
- Fat: 30 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 24 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 35 grams
- Cholesterol: 110 mg
