BBQ Chicken Skewer Salad
A vibrant salad featuring grilled chicken skewers, fresh veggies, and a creamy herby dressing, perfect for meal prep and weeknight dinners.
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!
Notes
Use a meat thermometer to check the chicken's internal temperature; it should reach 165°F for safety. The salad can be stored in the fridge for up to three days, but keep the dressing separate to avoid sogginess. 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.