BBQ Chicken Skewer Salad

Looking for a bright, satisfying, and downright fun-to-eat meal that’s as colorful as it is crave-worthy? BBQ Chicken Skewer Salad might just become your new favorite way to do dinner. It’s got all the smoky summer vibes of a backyard BBQ, minus the stress of hosting one. And let’s be honest—who doesn’t love a salad that comes with grilled chicken on a stick?

Whether you’re trying to feed a hungry family, impress the neighbors with your grill game, or just treat yourself to something extra after a long day, this one’s for you. Packed with juicy BBQ chicken, crunchy romaine, grilled corn, creamy avocado, and topped with the most addicting herby ranch you’ve ever tasted—this dish doesn’t just check all the boxes… it boldly BBQs them.

Why You’ll Love This BBQ Chicken Skewer Salad

Let me count the ways (because honestly, I’m obsessed):

• It’s a meal in a bowl. Protein? Veggies? Flavor? All here.
• You can prep it ahead. Marinate the chicken, make the dressing, grill when ready—boom.
• It’s just indulgent enough. Creamy ranch, smoky BBQ, rich avocado… but still wholesome.
• Customizable. Doing Whole30? Skip the corn and beans. Want it spicy? Use a smoky chipotle BBQ sauce. You do you.

Ingredients That Bring the Magic

For the Chicken Skewers:

• 2 lbs boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce (I love Primal Kitchen—it’s clean but tasty)
• 8 wooden skewers, soaked in water

For the Whole30-Friendly Herby Ranch:

• 1 cup light-tasting oil (avocado or light olive oil)
• 1 egg (omit if using mayo)
• 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 garlic cloves, minced
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh parsley
• 1 tsp cracked black pepper

For the Salad:

• 4 ears corn (skip for Whole30)
• 2 tbsp avocado oil
• 8 cups thinly sliced romaine (or 2 small heads)
• 6 green onions, sliced (green tops only)
• 2 cups quartered grape tomatoes
• 1 can (15 oz) black beans, rinsed (skip for Whole30)
• ¼ cup chopped cilantro
• 2 tbsp chopped basil
• 1 avocado, diced

Let’s Cook This BBQ Chicken Skewer Salad

1. Marinate the Chicken

Start by pounding the chicken until it’s an even ½ inch thick—this helps it cook evenly (and quickly). Cube it into 2-inch chunks, then toss it with avocado oil, salt, and 1 cup of your BBQ sauce. Let it hang out for at least 20 minutes (or toss it in the fridge for a few hours if you’re planning ahead).

2. Make the Creamy Herby Ranch

This dressing is seriously dreamy. Pour the oil into a wide-mouth jar, crack in the egg, and let it settle. Use an immersion blender and blend from the bottom up to create a thick, homemade mayo in seconds. Then add coconut milk, lemon juice, vinegar, seasonings, and garlic—blend again. Stir in your fresh herbs and refrigerate. This keeps for a week, but trust me, it won’t last that long.

(Shortcut: Don’t want to make mayo? Totally fine—just use a light store-bought mayo and blend in the extras.)

3. Fire Up the Grill

Brush the corn with oil and toss it on a preheated grill (medium-high, 350–400°F). Turn every couple of minutes until nicely charred—10 to 12 minutes total. Then, grill your skewers for 3–4 minutes per side, basting with that remaining BBQ sauce after flipping. Close the grill lid between flips to keep the heat in.

Let the corn and chicken cool slightly before handling.

4. Build That Beautiful Salad

In a giant bowl (go big or go home), toss romaine, green onions, tomatoes, black beans, cilantro, and basil with as much herby ranch as your heart desires. Cut the grilled corn off the cob and add it along with the avocado. Toss again gently.

Pro Tips from My Kitchen

• No skewers? No problem. Just grill the chicken chunks in a grill basket or on foil. Same flavor, less fuss.
• Avocado not ripe? Add a few extra beans or toss in some feta for creaminess.
• Meal prep win: Store the chicken, dressing, and salad components separately. Assemble fresh for quick weekday lunches.
• And yes… licking the spoon after the ranch is totally acceptable behavior.

A Little Backstory (Because Food is About Feelings, Too)

The first time I made this salad was on a sweltering July day when the A/C just couldn’t keep up. I needed something that didn’t require an oven and wouldn’t feel like another boring salad. My husband took one bite of the grilled chicken and said, “You should bottle that sauce.” That’s when I knew this one was going on Chicken Magic Recipes.

It’s since become my go-to when we have friends over—it feels fancy enough to impress, but I can pull it off in flip-flops with a lemonade in hand.

FAQs About BBQ Chicken Skewer Salad

Conclusion

There you have it—BBQ Chicken Skewer Salad in all its smoky, herby, crunchy glory. It’s everything a summer dinner should be: vibrant, filling, and full of flavor. Whether you’re eating it straight off the patio table or packing it up for lunch the next day, it’s the kind of recipe that makes you feel like you’ve got your life (and your dinner) totally together.

Let me know how it turns out—and don’t be surprised if this one becomes a regular in your rotation. Happy grilling, my friends!

Explore More Fresh & Flavorful Chicken Recipes

If you loved the smoky-sweet goodness of this BBQ Chicken Skewer Salad, you’re in for a treat! Here are a few other vibrant, wholesome chicken recipes that bring bold flavor and easy prep to your table—perfect for keeping dinner exciting all week long:

1. Add a tropical twist to your menu with this zesty and colorful Sweet Chili Chicken Bowl with Coconut Lime Drizzle—it’s got that same creamy-dressing-meets-grilled-vibes energy you already love.
2. For another hearty yet fresh take on chicken salad, the Healthy Avocado Chicken Salad is packed with lean protein, creamy avocado, and tons of crunch.
3. Need a crowd-pleaser for taco night? These Shredded Chicken Tacos with Creamy Chimichurri are bursting with vibrant herbs and a tangy sauce that’s impossible to resist.
4. Craving that sweet-savory BBQ flavor in comfort-food form? You’ll adore the gooey, golden BBQ Chicken Mac and Cheese—it’s indulgent, cheesy, and totally weeknight-worthy.

These recipes pair beautifully with the same pantry staples and fresh herbs from your BBQ Chicken Skewer Salad, making it easy to mix, match, and keep your weekly meals anything but boring. Dig in and discover your next favorite!

BBQ Chicken Skewer Salad

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

This BBQ Chicken Skewer Salad is bursting with smoky-sweet grilled chicken, fresh greens, charred corn, creamy avocado, and a dreamy herby ranch dressing. It’s everything you love about summer BBQ in one wholesome, flavor-packed bowl—perfect for family dinners or weekly meal prep.

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Ingredients

Scale 1x2x3x

For the Chicken Skewers:

• 2 pounds boneless skinless chicken breasts

• 3 tbsp avocado oil

• 1 tsp kosher salt

• 2 cups BBQ sauce (Primal Kitchen recommended)

• 8 wooden skewers (pre-soaked)

For the Herby Ranch (Whole30-friendly):

• 1 cup light-tasting oil (avocado or “light” olive oil)

• 1 egg (omit if using mayo)

• 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 garlic cloves, minced

• ¼ cup chopped fresh dill

• ¼ cup chopped fresh parsley

• 1 tsp freshly cracked black pepper

For the Salad:

• 4 ears corn (omit for Whole30)

• 2 tbsp avocado oil

• 8 cups romaine lettuce, thinly sliced

• 6 green onions, green tops sliced

• 2 cups grape tomatoes, quartered

• 1 can (15 oz) black beans, drained and rinsed (omit for Whole30)

• ¼ cup chopped cilantro

• 2 tbsp chopped fresh basil

• 1 avocado, diced

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Instructions

1. Marinate the Chicken:
   Pound chicken to even thickness and cube into 2-inch pieces. Toss with avocado oil, salt, and 1 cup BBQ sauce. Marinate at room temp for 20 minutes or in the fridge for 4–8 hours.

2. Make the Herby Ranch:
   In a wide-mouth jar, add oil and egg. Use an immersion blender to emulsify into mayo (about 10 seconds). Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic—blend again. Stir in dill, parsley, and black pepper. Refrigerate.

3. Grill the Chicken and Corn:
   Preheat grill to 350–400°F. Rub corn with oil and grill for 10–12 minutes, turning every 2 minutes. Grill chicken skewers 3–4 minutes per side, basting with remaining BBQ sauce after flipping.

4. Assemble the Salad:
   In a large bowl, toss lettuce, onions, tomatoes, beans, cilantro, and basil with dressing. Slice corn off the cob and add with avocado. Gently toss. Serve with chicken skewers on top.

Notes

• Make it Whole30 by omitting the corn and black beans, and using compliant BBQ sauce and coconut milk.
  Store dressing separately to keep salad fresh for meal prep.
  Don’t have skewers? Use a grill basket or foil for the chicken chunks.

• Prep Time: 25 mins
• Cook Time: 20 mins
• Category: Main course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 10 g
• Sodium: 980 mg
• Fat: 32 g
• Saturated Fat: 6 g
• Unsaturated Fat: 23g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 7 g
• Protein: 35 g
• Cholesterol: 110 mg