Who can resist the enticing aroma of BBQ chicken sizzling on the grill? Imagine juicy, marinated chicken skewers infused with tangy barbecue sauce, nestled on a bed of fresh greens and colorful veggies. This BBQ Chicken Skewer Salad blends tender chicken with the crispness of romaine lettuce, the sweetness of corn, and the brightness of fresh herbs. It’s not just a delicious meal; it’s an easygoing, flavor-packed dish that can be whipped up in no time.
What makes this salad special is the harmonious marriage of smoky flavors and fresh ingredients, perfect for any occasion—be it a summer barbecue, a family dinner, or a quick weeknight meal. It’s a versatile, crowd-pleaser that caters to different dietary preferences and is delightful topped with a herby ranch dressing. Get ready to discover how to make BBQ Chicken Skewer Salad that will not only satisfy your taste buds but also impress your guests.
Why Make This Recipe
If you’re looking for a simple yet satisfying meal, you’re in for a treat. First, the combination of grilled chicken and fresh vegetables creates a symphony of flavors and textures that will leave you craving more. Each bite is a delightful mix of smokiness from the BBQ chicken and the crunch of fresh produce.
Second, the prep time is minimal. After marinating the chicken and skewering it, all you have to do is grill and toss the ingredients together. It’s an excellent option for busy weeknights or impromptu gatherings.
Finally, this dish can easily be adapted to fit various dietary needs. Whether you’re on a Whole30 journey or simply looking for gluten-free options, you can make adjustments without compromising on flavor. With these tips in mind, you’re invited to dive into the making of BBQ Chicken Skewer Salad.
How to Make BBQ Chicken Skewer Salad
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (I use Primal Kitchen brand)
- 8 [6-inch] wooden skewers (pre-soaked)
- 1 cup light-tasting oil
- 1 egg (omit if using store-bought mayo, see note)
- 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 cloves minced garlic
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
- 4 ears corn (*omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce (or 2 small heads)
- 6 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 loosely packed fresh cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado (peeled, seed removed, and diced medium)
Directions
Marinate the Chicken
- In a large bowl, combine the boneless skinless chicken breasts, avocado oil, kosher salt, and BBQ sauce. Ensure all pieces are well coated.
- Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Make the Herby-Ranch
- In a mixing bowl, whisk together the light-tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper.
- Adjust seasoning to taste and set aside.
Grill the Chicken and Make the Salad
- Preheat your grill to medium-high heat (around 375°F).
- Skewer the marinated chicken pieces onto the pre-soaked wooden skewers. Cook on the grill for 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Meanwhile, if using corn, lightly brush it with avocado oil and grill for 4-5 minutes, rotating occasionally until tender and slightly charred.
- Remove the chicken and corn from the grill, allowing them to cool slightly. When cool enough to handle, cut the corn kernels off the cob.
- In a large serving bowl, combine the sliced romaine, green onions, grape tomatoes, corn (if using), black beans (if using), cilantro, basil, and diced avocado.
- Once the chicken is cool, cut it into bite-sized pieces and add it to the salad.
- Drizzle generously with the herby ranch dressing, tossing gently to combine. Serve immediately.
How to Serve BBQ Chicken Skewer Salad
The BBQ Chicken Skewer Salad is best served warm or at room temperature to highlight the savory flavors of the grilled chicken. For presentation, arrange the lettuce on a large platter, scatter the vegetables, and top with the diced chicken and dressing.
To elevate the dish even further, consider garnishing with additional fresh herbs or a squeeze of lemon juice right before serving. This salad pairs wonderfully with a light, crisp white wine or a refreshing drink like iced tea. It’s a perfect choice for outdoor parties or a casual family dinner.
How to Store BBQ Chicken Skewer Salad
For storage, transfer any leftovers to an airtight container and refrigerate. This salad is best consumed within 3-4 days for optimal freshness. If you wish to freeze the salad, we recommend storing the grilled chicken separately. Wrap tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat the chicken gently in the oven or stovetop.
If you’re reheating the entire salad, microwave in short increments, stirring in between, but be careful not to overcook to maintain texture. Always check for signs of spoilage like off smells or discoloration before consuming leftovers.
Tips to Make BBQ Chicken Skewer Salad
- Prep Ahead: Marinate the chicken the night before for maximum flavor.
- Substitutions: If you’re fresh out of specific herbs, dried herbs are a fine alternative—just use a smaller amount.
- Avoid Dry Chicken: To prevent drying out, avoid overcooking the chicken on the grill. It should be juicy and tender.
- Equipment Alternatives: Using a grill pan indoors works just as well if outdoor grilling isn’t an option.
- Batch Cooking: Grill extra chicken to use in various meals throughout the week to save time.
- Adjusting Texture: If your avocado dressing is too thick, add a splash of water or additional coconut milk until it reaches the desired consistency.
- Enhancing Flavor: A dash of hot sauce can add an exciting kick to the herby ranch dressing.
- Dietary Tips: Want it dairy-free? Simply omit the egg or use a vegan mayo substitute.
- Leftover Magic: Incorporate leftovers into a wrap with tortilla or in a grain bowl with rice or quinoa for a new meal.
- Freshness Check: Make sure ingredients, especially herbs and lettuce, are fresh to ensure the best taste.
Variations
- Veggie Delight: For the Garden Escape Salad, replace chicken with grilled zucchini, bell peppers, and mushrooms, adding an extra layer of flavor.
- Protein-Packed Quinoa Bowl: Swap chicken for cooked quinoa or chickpeas for a fiber-rich meal that’s gluten-free.
- My Spicy BBQ Chicken Salad: Add cayenne pepper or chili powder to the chicken marinade for a kick of heat that tantalizes your taste buds.
- Mediterranean Infusion: Transform this dish into a Mediterranean Skewer Salad by using a lemon and oregano marinade and topping it with feta cheese and olives.
- Citrus Sunshine Salad: Infuse a fresh twist by tossing in segments of oranges or grapefruit for a zesty surprise.
FAQs
Can I make this ahead of time?
Absolutely! This salad can be partially prepared ahead of time. Marinate the chicken and make the herby ranch dressing a day prior. However, it’s best to assemble the salad just before serving to keep the greens crisp.
How do I store leftovers?
Transfer any leftovers to an airtight container. It will keep in the fridge for about 3-4 days. Be sure to separate any dressing if possible to prevent sogginess.
Can I freeze this dish?
Yes, but it’s best to freeze the cooked chicken separately. Place it in a freezer-safe bag and it will last for about 3 months. Thaw in the refrigerator before reheating.
What can I substitute for BBQ sauce?
You could use teriyaki sauce or homemade marinades based on your taste preferences. For a tangier flavor, a mixture of apple cider vinegar and honey can also work.
How do I prevent the chicken from drying out?
To keep chicken juicy, marinate for at least 30 minutes, and cook just until it reaches an internal temperature of 165°F, avoiding overcooking.
Is this Whole30-friendly?
Yes, with a few adjustments. Omit the corn and black beans, and ensure the BBQ sauce fits Whole30 guidelines.
Can I use other ingredients?
Yes! Feel free to incorporate your favorite vegetables or grains. Just keep an eye on cooking times, especially for meats.
How do I know when it’s done?
Insert a meat thermometer into the thickest part of the chicken—when it registers 165°F, it’s ready to be taken off the grill. Aim for a golden-brown exterior and juicy interior.
This flavorful BBQ Chicken Skewer Salad is not just a meal; it’s an embodiment of summer gatherings and casual dining, ready to delight your taste buds. Dive into this delicious recipe, and let every bite take you on a culinary adventure!
BBQ Chicken Skewer Salad
Ingredients
For the chicken marinade
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand)
- 8 pieces [6-inch] wooden skewers (pre-soaked)
For the herby ranch dressing
- 1 cup light-tasting oil
- 1 piece egg (omit if using store-bought 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 cloves minced garlic
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
For the salad
- 4 ears corn (*omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce (or 2 small heads)
- 6 pieces green onions (thinly sliced, green part only)
- 2 cups quartered grape tomatoes (or 16 ounces)
- 1 can (15 oz) black beans, drained and rinsed (*omit for Whole30)
- ¼ cup loose packed fresh cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 piece avocado (peeled, seed removed, and diced medium)
Instructions
Marinate the Chicken
- In a large bowl, combine the boneless skinless chicken breasts, avocado oil, kosher salt, and BBQ sauce. Ensure all pieces are well coated.
- Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Make the Herby-Ranch
- In a mixing bowl, whisk together the light-tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper.
- Adjust seasoning to taste and set aside.
Grill the Chicken and Make the Salad
- Preheat your grill to medium-high heat (around 375°F).
- Skewer the marinated chicken pieces onto the pre-soaked wooden skewers. Cook on the grill for 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- If using corn, lightly brush it with avocado oil and grill for 4-5 minutes, rotating occasionally until tender and slightly charred.
- Remove the chicken and corn from the grill, allowing them to cool slightly. When cool enough to handle, cut the corn kernels off the cob.
- In a large serving bowl, combine the sliced romaine, green onions, grape tomatoes, corn (if using), black beans (if using), cilantro, basil, and diced avocado.
- Once the chicken is cool, cut it into bite-sized pieces and add it to the salad.
- Drizzle generously with the herby ranch dressing, tossing gently to combine. Serve immediately.