BBQ Chicken Skewer Salad

Delicious BBQ Chicken Skewer Salad: A Flavorful and Fresh Recipe

Looking for a vibrant, mouthwatering dish that combines smoky grilled chicken with the freshness of a garden salad? Our BBQ Chicken Skewer Salad is a perfect marriage of bold flavors, crispy textures, and an irresistible aroma that’ll have you coming back for seconds. Juicy, tender chicken skewers brushed with tangy BBQ sauce crown a colorful bed of romaine lettuce, sweet corn, black beans, and creamy avocado. Topped off with a luscious herby ranch dressing, this salad is a delightful balance of smoky, creamy, tangy, and fresh notes that works beautifully for lunches, dinners, or even a light weekend feast.

This recipe is easy to follow, beginner-friendly, and packed with wholesome ingredients, making it an excellent choice for family meals or entertaining guests. Plus, it’s free from pork and alcohol-based ingredients, staying true to halal-friendly cooking with a clean, health-conscious twist.

Prep Time, Cook Time, Total Time & Servings

Preparation for this BBQ Chicken Skewer Salad generally takes about 25 minutes, including marinating the chicken (minimum 20 minutes). Grilling the chicken and corn takes approximately 15-20 minutes. Total time from start to finish is around 50 minutes to 1 hour, depending on whether you marinate longer. This recipe serves about 6 people generously.

Ingredients

For the Chicken Skewers:

• 2 pounds boneless skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 cups BBQ sauce, divided (such as Primal Kitchen)
• 8 (6-inch) wooden skewers, pre-soaked

For the Herby Ranch Dressing:

• 1 cup avocado oil
• 1 large egg
• 1/2 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
• 1/4 cup finely chopped fresh dill fronds
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon freshly ground black pepper

For the Salad:

• 4 ears corn
• 2 tablespoons avocado oil
• 8 cups thinly sliced romaine lettuce (about 2 small heads)
• 6 green onions, thinly sliced (green parts only)
• 16 ounces (about 2 cups) quartered grape tomatoes
• 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 into medium cubes

Step-by-Step Instructions

1. Prepare the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound each chicken breast until it is uniformly about 1/2-inch thick. Then cut the chicken into 2-inch pieces.
2. Marinate the Chicken: Place the chicken pieces in a large bowl. Add 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir everything well to coat all the chicken pieces. Cover and either let marinate at room temperature for at least 20 minutes or refrigerate for 4 to 8 hours if preparing ahead.
3. Make the Herby Ranch Dressing: In a wide-mouth jar, combine 1 cup avocado oil and 1 large egg. Using an immersion blender, hold it gently in the jar without moving initially, blending until the mixture turns white, creamy, and thick (around 10-15 seconds). Slowly move the blender up and down to emulsify completely into a mayonnaise-like consistency. Add in 1/2 cup coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and minced garlic cloves. Blend again until fully combined. Finally, stir in chopped dill, parsley, and black pepper. Refrigerate until ready to serve.
4. Prepare the Grill and Corn: Pre-soak wooden skewers in water for at least 30 minutes to prevent burning. Drizzle ears of corn with 2 tablespoons avocado oil and rub to coat evenly. Heat your grill to medium-high (around 350°F to 400°F) and oil the grates to avoid sticking.
5. Grill the Corn: Place the corn on the grill, turning often, until tender and lightly charred, about 10-12 minutes.
6. Assemble and Grill the Chicken Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers—about 4-5 pieces per skewer. Place the skewers on the grill and cook 3-4 minutes per side until grill marks form. Flip to the other side, brush with the reserved 1 cup BBQ sauce, and cook an additional 3-4 minutes until cooked through. Remove and let cool slightly.
7. Combine the Salad: In a large bowl, add sliced romaine lettuce, green onions, quartered grape tomatoes, rinsed black beans, cilantro, and basil. Add your desired amount of herby ranch dressing and toss gently until the lettuce is evenly coated.
8. Add Corn & Avocado: Carefully cut the grilled corn kernels from the cobs and fold them into the salad. Add cubed avocado and toss once more gently to combine all flavors.
9. Serve: Plate the salad and top each serving with a couple of grilled chicken skewers. Enjoy this colorful, flavorful healthy meal fresh off the grill!

Pro Tips for Perfect BBQ Chicken Skewer Salad

• Marinate Overnight: For the most flavorful and juicy chicken, marinate the pieces for 4 to 8 hours or overnight in the fridge.
• Pre-soak Wooden Skewers: Prevent burning on the grill by soaking skewers in water for at least 30 minutes before threading the chicken.
• Use Medium-High Heat: Grill at 350°F to 400°F for perfect grill marks and even cooking without drying the chicken.
• Emulsify Dressing Well: Use an immersion blender for the herby ranch dressing to create a creamy consistency; do not rush this step.
• Fresh Herbs Matter: Fresh dill, parsley, basil, and cilantro provide the bright herbaceous notes that distinguish this salad. Avoid dried substitutes when possible.

Variations and Substitutions

• Protein Options: Substitute chicken breasts with skinless chicken thighs for extra juiciness or grilled tofu for a vegetarian version.
• Dressing Swap: Opt for a lighter dressing such as lemon vinaigrette if you prefer low-fat options.
• Grain Addition: Add cooked quinoa or brown rice for a more filling meal and extra texture.
• Vegetable Variations: Swap grape tomatoes with cherry tomatoes or add diced bell peppers, cucumbers, or radishes for added crunch.
• Healthier Swaps: Use low-fat coconut milk or yogurt in place of full-fat coconut milk in the dressing for fewer calories.

Storage and Reheating Tips

Store any leftover grilled chicken skewers separately in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but you can store the salad (without dressing and avocado) refrigerated for 1-2 days. Keep avocado and herby ranch dressing separate to avoid browning and sogginess.

To reheat chicken skewers, warm them gently in the oven at 350°F for 8-10 minutes or until heated through, or on the grill for a few minutes on each side. Avoid microwaving to maintain texture and flavor.

FAQ

Can I use a different BBQ sauce?

Yes! Feel free to use your favorite BBQ sauce brands or homemade versions, but opt for halal, alcohol-free sauces to stay consistent with dietary needs.

What if I don’t have an immersion blender for the dressing?

You can whisk vigorously by hand for several minutes, or use a traditional blender or food processor to emulsify the dressing.

Are wooden skewers necessary?

Wooden skewers are preferred because they’re easy to use and affordable. Just remember to soak them beforehand to prevent burning. If you want, metal skewers work well too and don’t require soaking.

How can I make this salad keto-friendly?

Reduce or omit black beans and corn as they contain carbs. Add more low-carb veggies like cucumbers or zucchini, and keep the dressing as is—it’s keto-friendly with avocado oil and coconut milk.

Can I prepare components ahead of time?

Yes! Marinate chicken up to 8 hours ahead, prepare the dressing up to 2 days in advance, and chop the veggies the day before to save time.

Nutrition Estimate Per Serving

Each serving (based on 6 servings) provides approximately 400 calories, with 35 grams of protein, 20 grams of carbohydrates, and 20 grams of healthy fats. This well-balanced meal is protein-rich, high in fiber from vegetables and beans, and contains wholesome fats from avocado oil and avocado, supporting sustained energy and fullness.

Print Recipe

BBQ Chicken Skewer Salad

A vibrant, mouthwatering dish combining smoky grilled chicken skewers with a fresh garden salad and herby ranch dressing. Perfect for lunches, dinners, or weekend feasts.

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Course: Main Dishes

Cuisine: American

Servings: 6 servings

Calories: 410kcal

Author: Samantha Jones

Ingredients

• For the Chicken Skewers:
• 2 pounds boneless skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 cups BBQ sauce
• 8 (6-inch) wooden skewers, pre-soaked
• For the Herby Ranch Dressing:
• 1 cup avocado oil
• 1 large egg
• 1/2 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
• 1/4 cup finely chopped fresh dill fronds
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon freshly ground black pepper
• For the Salad:
• 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
• 1/4 cup freshly chopped cilantro leaves
• 2 tablespoons freshly chopped basil
• 1 avocado, peeled, seeded, and diced into medium cubes

Instructions

• Prepare the Chicken:
• Using a meat mallet or the bottom of a heavy skillet, pound each chicken breast until it is uniformly about 1/2-inch thick. Cut the chicken into 2-inch cubes.
• In a large bowl, mix the chicken with 3 tablespoons avocado oil and 1 teaspoon kosher salt.
• Divide the chicken cubes evenly among the 8 wooden skewers.
• Brush the skewers evenly with 1 cup of BBQ sauce (2 cups total, 1 cup reserved for later). Chill for at least 20 minutes.
• Prepare the Salad:
• While the chicken is marinating, place the corn, still in the husk, on the grill. Cook for 10–12 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove the kernels from the husks and set aside.
• Toss the romaine, green onions, grape tomatoes, and black beans in a large mixing bowl.
• Cut the grilled corn kernels from the cob and add them to the bowl of salad ingredients.
• Grill the Chicken Skewers:
• Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
• Place the skewers on the grill and cook for 15–20 minutes, turning occasionally, until the chicken is fully cooked and has a slight char.
• Brush the skewers with the remaining 1 cup of BBQ sauce during the last 2–3 minutes of cooking to glaze.
• During the last 8–10 minutes of grilling the chicken, add the corn to the grill if it is not yet finished.
• Make the Herby Ranch Dressing:
• In a blender or food processor, combine the avocado oil, large egg, coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, chopped dill, parsley, and black pepper.
• Blend on high speed until smooth and creamy. Taste and adjust seasoning if needed.
• Assemble the Salad:
• Once the chicken and corn are ready, place the prepared salad mixture on large serving plates.
• Top each with 1 or 2 skewers of grilled chicken and a few spoonfuls of the grilled corn.
• Drizzle the herby ranch dressing over the salad just before serving.
• Garnish the skewers and salad with the fresh cilantro, basil, and diced avocado.
• Taste and adjust seasoning as needed. Serve immediately.

Notes

Marinating the chicken overnight enhances flavor. You can also bake the chicken in a 400°F oven for 30 minutes if a grill is not available.
For a lighter option, use a reduced-fat version of the dressing or serve it on the side.