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Bbq Chicken Skewer Salad

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🍗 BBQ Chicken Skewers with Fresh Garden Salad bring a perfect balance of smoky grilled chicken paired with a vibrant, nutrient-rich salad.
🌽 This recipe is ideal for a wholesome, protein-packed meal with fresh herbs and creamy herby ranch dressing that enhances the flavors.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

– 2 pounds boneless skinless chicken breasts

– 3 tablespoons avocado oil

– 1 teaspoon kosher salt

– 2 cups BBQ sauce

– 1 cup light tasting oil (avocado or light olive oil)

– 1 egg

– 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

– ¼ cup finely chopped fresh parsley

– 1 teaspoon freshly cracked black pepper

– 4 ears corn

– 2 tablespoons avocado oil

– 8 cups thinly sliced romaine lettuce

– 6 green onions (green part only, thinly sliced)

– 2 cups quartered grape tomatoes

– 1 can (15 ounces) black beans (drained and rinsed)

– ¼ cup loosely packed freshly chopped cilantro

– 2 tablespoons freshly chopped basil

– 1 avocado (peeled, seeded, diced medium)

Instructions

1-Getting started with this BBQ chicken skewer salad is easier than you think, and it’ll have you grilling like a pro in no time. First, prepare the chicken by pounding the 2 pounds of boneless skinless chicken breasts to a uniform ½ inch thickness, then cube them into 2-inch pieces. Mix the chicken with 3 tablespoons of avocado oil, 1 teaspoon of kosher salt, and 1 cup of BBQ sauce, letting it marinate for at least 20 minutes at room temperature or up to 4-8 hours in the fridge for deeper flavor.

2-Next, make the herby ranch dressing by blending 1 cup of light tasting oil with 1 egg (if you’re not using store-bought mayo) in a jar using an immersion blender until it turns into mayo. Add ½ cup of unsweetened full fat coconut milk, 2 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of kosher salt, 1 teaspoon of onion powder, and 2 cloves of minced garlic; blend again. Stir in ¼ cup each of finely chopped fresh dill and parsley, plus 1 teaspoon of freshly cracked black pepper, then refrigerate it until you’re ready to use.

3-Now, heat up the grill to medium-high and coat 4 ears of corn with 2 tablespoons of avocado oil before grilling them for 10-12 minutes, turning every 2 minutes until tender. At the same time, thread the marinated chicken onto 8 pre-soaked wooden skewers and grill for 3-4 minutes per side, basting with the reserved BBQ sauce after the first side is done. Keep the grill closed to lock in that smoky goodness, and let the corn cool once it’s off the heat.

4-Assembling and Serving: With everything grilled, it’s time to assemble the salad in a large bowl by combining 8 cups of thinly sliced romaine lettuce, 6 thinly sliced green onions (green parts only), 2 cups of quartered grape tomatoes, 1 can (15 ounces) of drained and rinsed black beans, ¼ cup of loosely packed freshly chopped cilantro, and 2 tablespoons of freshly chopped basil. Toss this mix with your desired amount of the herby ranch dressing, then add the kernels from the grilled corn and 1 diced medium avocado; gently mix it all together.

5-Finally, serve the salad topped with the grilled chicken skewers for a complete meal. If you’re looking for more chicken ideas, check out our grilled hot honey chicken recipe for another tasty twist.

Notes

🥫 Store-bought ranch mayo can replace homemade dressing but homemade offers better flavor.
🔥 Oil grill grates carefully with a small amount of oil to prevent flare-ups.
⏳ Marinating chicken for several hours enhances flavor but is optional (minimum 20 minutes).

  • Author: Brandi Oshea
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad and Main Dish
  • Method: Grilling and Mixing
  • Cuisine: American
  • Diet: Contains meat and dairy

Nutrition

  • Serving Size: 1 serving
  • Calories: 953
  • Sugar: 39g
  • Sodium: 1971mg
  • Fat: 64g
  • Saturated Fat: 12g
  • Unsaturated Fat: 47g
  • Trans Fat: 0.03g
  • Carbohydrates: 61g
  • Fiber: 7g
  • Protein: 39g
  • Cholesterol: 124mg