BBQ Chicken Skewer Salad

Why You’ll Love This Recipe

This salad brings together bold barbecue flavor and garden-fresh ingredients in one satisfying bowl. The grilled chicken skewers are juicy and caramelized with BBQ sauce, while the sweet corn and creamy avocado add texture and richness.

You’ll love that it’s:

• Perfect for cookouts, family dinners, or meal prep

• Packed with protein and fresh vegetables

• Made with a creamy homemade ranch dressing full of herbs

• Customizable with your favorite toppings

• Ready in just 35 minutes (with minimal marinating time)

It’s a complete meal that feels both indulgent and wholesome.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce, divided
8 (6-inch) wooden skewers, pre-soaked
1 cup avocado oil
1 large 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 garlic cloves, minced
¼ cup finely chopped fresh dill fronds
¼ cup finely chopped fresh parsley
1 teaspoon freshly ground black pepper
4 ears corn
2 tablespoons avocado oil
8 cups thinly sliced romaine lettuce
6 green onions, thinly sliced (green parts only)
16 ounces quartered grape tomatoes
1 (15-ounce) can black beans, drained and rinsed
¼ cup loosely packed freshly chopped cilantro leaves
2 tablespoons freshly chopped basil
1 avocado, peeled, seeded, and diced

Directions

1. Pound the chicken to an even ½-inch thickness using a meat mallet or heavy skillet. Cut into 2-inch pieces and place in a large bowl. Add oil, salt, and 1 cup of BBQ sauce. Stir to coat and marinate for at least 20 minutes at room temperature, or refrigerate for 4 to 8 hours.

2. To make the herby ranch dressing, add the oil and egg to a wide-mouth jar. Using an immersion blender, blend without moving until thick and creamy. Slowly move the blender up and down until fully emulsified into mayonnaise.

3. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend until smooth. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.

4. Thread marinated chicken onto pre-soaked skewers, 4 to 5 pieces per skewer.

5. Drizzle corn with avocado oil and rub to coat evenly.

6. Heat grill to medium-high (350°F to 400°F) and oil the grates.

7. Grill corn for 10 to 12 minutes, turning often, until tender and lightly charred.

8. Grill chicken skewers for 3 to 4 minutes per side. Flip, baste with remaining BBQ sauce, and continue grilling until cooked through and grill marks form.

9. Remove corn and chicken from grill and allow to cool slightly.

10. In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of dressing.

11. Cut corn from the cob and add to the salad along with diced avocado. Toss gently.

12. Top salad with grilled chicken skewers and serve immediately.

Servings and timing

Servings: 6
Prep time: 20 minutes (plus marinating time)
Cook time: 15 minutes
Total time: 35 minutes (excluding extended marination)

Variations

• Swap romaine for mixed greens or spinach for a softer texture.

• Use grilled shrimp or steak instead of chicken.

• Add shredded cheddar or crumbled cotija cheese for extra richness.

• Toss in crushed tortilla chips for crunch.

• Make it spicy by adding jalapeños or a drizzle of hot sauce.

• Use store-bought ranch if you’re short on time.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a sealed jar and stir before using.

If already assembled, store without the chicken skewers to prevent sogginess. Reheat the chicken gently in a skillet over medium heat or in the microwave until warmed through. The salad is best enjoyed fresh and cold.

FAQs

Can I bake the chicken instead of grilling?

Yes. Bake skewered chicken at 400°F for about 15 to 20 minutes, turning halfway through, until fully cooked.

How do I know when the chicken is done?

The internal temperature should reach 165°F, and the juices should run clear.

Can I make the dressing ahead of time?

Yes. The herby ranch can be made up to 3 days in advance and stored in the refrigerator.

What if I don’t have an immersion blender?

You can use a standard blender or food processor to emulsify the dressing.

Can I use frozen corn?

Yes. Thaw and pat dry before grilling, or sauté in a skillet until lightly charred.

Is this salad good for meal prep?

Yes. Store ingredients separately and assemble just before serving for best texture.

Can I use chicken thighs?

Absolutely. Boneless, skinless thighs work well and stay extra juicy.

What type of BBQ sauce works best?

Use your favorite variety, whether smoky, sweet, or spicy, depending on your preference.

Can I make this dairy-free?

The recipe is already dairy-free as written.

How long should I soak wooden skewers?

Soak them in water for at least 20 to 30 minutes to prevent burning.

Conclusion

BBQ Chicken Skewer Salad is a flavorful, satisfying dish that combines smoky grilled chicken with crisp vegetables and creamy homemade ranch. Whether you’re hosting a backyard gathering or preparing a weeknight dinner, this colorful salad delivers bold taste, fresh texture, and plenty of wholesome ingredients in every bite.

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