Ever stared at your fridge and thought, “What on earth can I make that isn’t boring and doesn’t take all night?” That was me last week when I pulled out some chicken and an assortment of veggies, determined to whip up something satisfying without spending hours in the kitchen. Well, this BBQ Chicken Skewer Salad did just that—it’s a burst of flavors, colors, and textures that almost feels like summer on a plate. Plus, it’s perfect for meal prep or an easy weeknight dinner!
What Makes This Recipe Work
- Sweet and tangy BBQ sauce brings a depth of flavor to the chicken while keeping it juicy.
- Grilling the chicken on skewers ensures even cooking and adds a delightful char that’s hard to resist.
- The creamy herby dressing gives a fresh finish, balancing out the smoky BBQ notes beautifully.
- Fresh salads are inherently versatile; swap in your favorite greens or additional veggies to suit your taste.
- This dish is super easy to prep ahead, making it a go-to option for busy weeknights or backyard gatherings.
Key Ingredients
The best comfort food recipes come down to a few key ingredients that pack a punch.
Chicken Breasts
Using boneless, skinless chicken breasts allows for a quick cook time and easy slicing. When picking chicken, look for organic or free-range options if possible—they often have better flavor.
BBQ Sauce
A good BBQ sauce can make or break your dish. I recommend using something like Primal Kitchen brand, which is made with clean ingredients. You can also try making your sauce if you’re feeling adventurous and want to control the sweetness and spice levels.
Fresh Herbs
Herbs like dill and parsley add a fresh pop that elevates the entire dish. Feel free to experiment with your favorites based on what’s in season or what you have on hand. Fresh herbs truly bring salads to life!
Full Ingredient List
- 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)
How to Make It
Step 1: Marinate the Chicken
Start by cutting the chicken into bite-sized pieces. Whisk together the avocado oil, kosher salt, and BBQ sauce in a bowl, then add the chicken. Let it marinate for at least 30 minutes—or even overnight—for maximum flavor. Pro Tip: The chicken should look vibrant and glistening in the marinade!
Step 2: Make the Herby-Ranch Dressing
If you’re going homemade, blend the egg (or mayo), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, black pepper, and a drizzle of oil until smooth. Pro Tip: The dressing should be creamy with flecks of green herbs for that fresh look!
Step 3: Grill the Chicken
Thread the marinated chicken onto the skewers. Preheat your grill to medium-high and grill the skewers for about 12-15 minutes, turning occasionally until golden and cooked through. Pro Tip: They should smell smoky and have a nice char on the outside!
Step 4: Assemble the Salad
In a large bowl, combine the lettuce, green onions, tomatoes, corn, black beans, cilantro, and basil. Toss with a drizzle of the herby-ranch dressing. Finally, layer in the grilled chicken skewers and top with avocado right before serving. Pro Tip: The salad should feel fresh and colorful—like summer on a plate!
Tips for Best Results
- Use a meat thermometer to check the chicken’s internal temperature; it should reach 165°F for safety.
- Let your chicken rest for a few minutes after grilling to retain juices.
- Swap wooden skewers for metal if you want to reuse and reduce waste.
- For the best texture, grill veggies like bell peppers and zucchini alongside the chicken.
- Don’t skip the marinating time; even 30 minutes makes a difference in flavor.
Storage & Reheating
The salad can be stored in the fridge for up to three days, but keep the dressing separate to avoid sogginess. If you need to freeze it, consider the components separately, particularly the grilled chicken, which can last in the freezer for up to three months. Reheat chicken skewers on the grill or stovetop when you’re ready to enjoy!
Variations to Try
- Swap chicken for shrimp or tofu for a different protein spin!
- Add seasonal veggies like bell peppers and zucchini to the skewers for extra color and nutrients.
- Try a spicy twist by adding a dash of cayenne to the dressing or marinate in a smoky chipotle sauce.
Common Questions
- Can I use store-bought BBQ sauce? Yes! Just check for ingredients if you’re looking for something cleaner.
- What can I substitute for the coconut milk? Any creamy alternative, such as Greek yogurt or regular mayonnaise, will work well.
- Can I make this ahead of time? Absolutely! Grill the chicken the night before and toss everything together just before serving.
- What if I don’t have skewers? Don’t worry! You can grill the chicken in larger chunks or on a grill mat.
Ready to Try It?
Your taste buds are waiting, so grab those ingredients and dive in! If you enjoyed this recipe, rate it below and save it to Pinterest for later!
Conclusion
This BBQ Chicken Skewer Salad is more than just a meal; it’s a celebration on a plate. Whether grilling for friends, family, or just for yourself, it offers versatility and flavor that can elevate any occasion. For more inspiration, check out similar recipes like BBQ Chicken Skewer Salad on The Defined Dish, or try a different take with the Grilled BBQ Chicken Skewer Salad from Prevention RD. And for a vibrant spin, don’t miss out on the Chopped Buffalo Chicken Skewer Salad from Half Baked Harvest!
BBQ Chicken Skewer Salad
Ingredients
For the chicken marinade
- 2 pounds boneless skinless chicken breasts Look for organic or free-range options for better flavor.
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce Use a high-quality BBQ sauce (Primal Kitchen recommended).
- 8 [6-inch] wooden skewers Pre-soaked
For the herby-ranch dressing
- 1 large egg Omit if using store-bought mayo.
- ½ cup unsweetened full-fat coconut milk Can be substituted with Greek yogurt or regular mayo.
- 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 fronds
- ¼ cup finely chopped fresh parsley
- 1 teaspoon freshly cracked black pepper
For assembling the salad
- 8 cups thinly sliced romaine lettuce Or 2 small heads of romaine.
- 6 pieces 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 freshly chopped cilantro leaves
- 2 tablespoons freshly chopped basil leaves
- 1 piece avocado Peeled, seed removed, and diced medium.
- 2 tablespoons avocado oil For the dressing.
Instructions
Marinate the Chicken
- Cut the chicken into bite-sized pieces.
- Whisk together the avocado oil, kosher salt, and BBQ sauce in a bowl, then add the chicken.
- Let it marinate for at least 30 minutes—or even overnight—for maximum flavor.
- Pro Tip: The chicken should look vibrant and glistening in the marinade!
Make the Herby-Ranch Dressing
- Blend the egg (or mayo), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, black pepper, and a drizzle of oil until smooth.
- Pro Tip: The dressing should be creamy with flecks of green herbs for that fresh look!
Grill the Chicken
- Thread the marinated chicken onto the skewers.
- Preheat your grill to medium-high.
- Grill the skewers for about 12-15 minutes, turning occasionally until golden and cooked through.
- Pro Tip: They should smell smoky and have a nice char on the outside!
Assemble the Salad
- In a large bowl, combine the lettuce, green onions, tomatoes, corn, black beans, cilantro, and basil.
- Toss with a drizzle of the herby-ranch dressing.
- Layer in the grilled chicken skewers and top with avocado right before serving.
- Pro Tip: The salad should feel fresh and colorful—like summer on a plate!
