Name: BBQ Chicken Skewer Salad
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 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); 1 cup light tasting oil; 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; 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 ((or 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

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BBQ Chicken Skewer Salad is a delightful meal that’s perfect for sunny days or cozy family dinners. It features tender, juicy chicken marinated in rich BBQ sauce, all served on fresh greens and bright veggies. The balance of flavors is simple yet satisfying, making it an easy choice for families. You’ll enjoy the crispy texture of the veggies alongside the smoky sweetness of the chicken.

What Makes This Recipe Special

This salad stands out because it’s not only refreshing but also incredibly easy to prepare. It brings together everyday ingredients that you likely have in your pantry. The combination of warm grilled chicken and chilled salad makes it perfect for any occasion. Plus, it’s family-friendly and great for meal prep. You can whip it up in no time and enjoy a meal that everyone will love.

How to Prepare BBQ Chicken Skewer Salad

Preparing this salad is straightforward and enjoyable. Start by marinating the chicken to infuse it with flavor. While the chicken is grilling, you can prepare the salad mix. Once everything is ready, just assemble it together. It’s a meal that doesn’t require advanced cooking skills.

What You Need

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)
1 cup light tasting oil
1 egg (omit if using store-bought mayo, see note)
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
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 (or 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)

Directions

Marinate the Chicken:

Begin by cutting the chicken into cubes. In a bowl, combine the chicken with avocado oil, kosher salt, and BBQ sauce. Allow it to marinate for at least 30 minutes.

Make the Herby-Ranch:

In a separate bowl, mix the light tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper. Whisk until smooth and set aside.

Grill the Chicken and Make the Salad:

Preheat your grill to medium-high heat. Thread the marinated chicken onto the skewers. Grill for about 10-12 minutes, turning occasionally, until fully cooked. While the chicken is grilling, prepare the salad by combining the romaine, green onions, tomatoes, corn, black beans, cilantro, basil, and avocado in a large bowl. Once the chicken is done, let it cool slightly before adding it to the salad. Drizzle with the Herby-Ranch dressing and toss gently.

Best Ways to Enjoy It

This BBQ Chicken Skewer Salad is wonderful on its own, but you could serve it alongside some tortilla chips or a light fruit salad. It’s great for summer gatherings, picnics, or even a hearty weekday dinner. For a little extra crunch, consider topping it with roasted nuts or seeds.

How to Store BBQ Chicken Skewer Salad

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, it’s best to store the dressing separately until ready to serve. For longer storage, you can freeze the grilled chicken in a freezer-safe bag. Just make sure to let it cool completely before freezing.

Recipe Tips

Marinate Longer: For even more flavor, marinate the chicken for a few hours or overnight.
Use Fresh Ingredients: Fresh herbs greatly enhance flavor; substitute dried if necessary but use less.
Egg Usage: If you’re making the ranch dressing, consider whether to use an egg or store-bought mayo.
Grill Check: Ensure the grill is hot before adding the skewers for that nice char.
Kid-Friendly Veggies: Toss in veggies your kids already enjoy to make it appealing.

Variations & Swaps

Protein Swaps: Try shrimp or tofu for a different protein option.
Dairy-Free Dressing: Use cashew cream as an alternative in the ranch dressing.
Crispy Squash: Add sliced zucchini or bell peppers for extra color and crunch.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the chicken and salad ingredients in advance. Just keep the dressing separate until it’s time to serve.

Can I freeze leftovers?
The grilled chicken can be frozen for up to three months. Just make sure to cool it completely before freezing.

How do I reheat the grilled chicken?
To reheat, thaw overnight in the fridge and warm it gently on the stove or in the microwave.

What if I don’t have some ingredients?
Feel free to swap out vegetables based on what you have on hand. You can also use any BBQ sauce you like.

What are some sides I can serve?
This salad pairs lovely with garlic bread or a side of quinoa for a full meal. You can even add fruit skewers for a refreshing dessert!