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BBQ Chicken Skewer Salad

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This BBQ Chicken Skewer Salad is a fresh and vibrant main course featuring smoky grilled chicken, sweet charred corn, crisp romaine, and a creamy homemade herby ranch dressing. It’s hearty, flavorful, and perfect for warm-weather meals or gatherings.

Ingredients

2 pounds boneless, skinless chicken breasts

5 tablespoons avocado oil, divided

2 teaspoons kosher salt, divided

2 cups BBQ sauce, divided

8 (6-inch) wooden skewers, pre-soaked

1 large egg

1/2 cup unsweetened full fat coconut milk

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon onion powder

2 garlic cloves, minced

1/4 cup finely chopped fresh dill fronds

1/4 cup finely chopped fresh parsley

1 teaspoon freshly ground black pepper

4 ears corn

8 cups thinly sliced romaine lettuce

6 green onions, thinly sliced (green parts only)

16 ounces grape tomatoes, quartered

1 (15-ounce) can black beans, drained and rinsed

1/4 cup loosely packed freshly chopped cilantro leaves

2 tablespoons freshly chopped basil

1 avocado, peeled, seeded, and diced

Instructions

  1. Pound the chicken to an even 1/2-inch thickness and cut into 2-inch pieces. Place in a bowl and toss with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup BBQ sauce. Marinate for at least 20 minutes at room temperature or refrigerate for up to 8 hours.
  2. To prepare the herby ranch, add 1 cup avocado oil and the egg to a wide-mouth jar. Using an immersion blender, blend without moving until thick, then slowly lift to fully emulsify into mayonnaise.
  3. Add coconut milk, lemon juice, red wine vinegar, remaining 1 teaspoon salt, onion powder, and garlic. Blend until smooth, then 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. Brush corn with remaining 2 tablespoons avocado oil.
  6. Preheat grill to medium-high (350°F to 400°F) and oil the grates.
  7. Grill corn for 10 to 12 minutes, turning frequently, until tender and lightly charred.
  8. Grill chicken skewers for 3 to 4 minutes per side. Flip, baste with remaining BBQ sauce, and cook until the internal temperature reaches 165°F and grill marks form.
  9. Let corn and chicken cool slightly. Cut corn from the cob.
  10. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of dressing.
  11. Gently fold in grilled corn and diced avocado. Top with chicken skewers and serve immediately.

Notes

  • Store components separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat chicken gently in a skillet or microwave before serving.
  • Swap romaine for mixed greens or spinach if desired.
  • Grilled shrimp or steak can be substituted for chicken.
  • The dressing can be made up to 3 days in advance and refrigerated.
  • If baking instead of grilling, cook skewered chicken at 400°F for 15 to 20 minutes, turning halfway through.

Nutrition

Find it online: http://recipesbyjanet.com/bbq-chicken-skewer-salad/