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BBQ Chicken Skewer Salad Recipe

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3.9 from 6 reviews

This BBQ Chicken Skewer Salad is a vibrant, hearty meal perfect for any season. Juicy marinated chicken breasts are grilled on skewers and served atop a fresh, flavorful salad of romaine lettuce, green onions, tomatoes, black beans, and grilled corn. Topped with a creamy, herby ranch dressing made from scratch, this dish combines smoky, tangy, and fresh flavors for a satisfying and nutritious meal that serves six.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

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

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 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

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
  • 1 cup BBQ sauce (reserved from marinating)

Instructions

  1. Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are uniformly 1/2-inch thick. Cut the chicken into 2-inch pieces and place them in a large bowl. Add 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir thoroughly to coat the chicken. Let the chicken marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours for deeper flavor.
  2. Make the Herby Ranch Dressing: In a wide-mouth jar, combine 1 cup avocado oil and 1 large egg. Using an immersion blender, blend without moving the blender until the mixture turns white, creamy, and thick, about 10 to 15 seconds, forming a mayonnaise base. Slowly move the blender up and down until fully emulsified. Add 1/2 cup unsweetened coconut milk, 2 tablespoons lemon juice, 1 tablespoon red vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 minced garlic cloves. Blend until smooth, then stir in 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and 1 teaspoon freshly ground black pepper. Refrigerate until needed.
  3. Prepare the grill and corn: Drizzle the 4 ears of corn with 2 tablespoons avocado oil and rub to coat evenly. Heat grill to medium-high (350°F to 400°F) and oil the grill grates using a wadded paper towel dipped in oil and tongs. Place the corn on the grill and cook for 10 to 12 minutes, turning often, until tender and slightly charred.
  4. Thread and grill chicken skewers: Thread marinated chicken pieces onto the pre-soaked wooden skewers, 4 to 5 pieces per skewer. Place the skewers on the hot grill and cook for 3 to 4 minutes to develop grill marks. Flip the skewers and baste the grilled side with the reserved 1 cup BBQ sauce. Continue grilling until chicken is cooked through and has grill marks on both sides, about another 3 to 4 minutes. Transfer cooked skewers and corn to a platter and let cool slightly.
  5. Assemble the salad: In a large bowl, combine 8 cups thinly sliced romaine lettuce, 6 thinly sliced green onions (green parts only), 16 ounces quartered grape tomatoes, 1 can black beans (drained and rinsed), 1/4 cup chopped cilantro, and 2 tablespoons chopped basil. Add desired amount of the herby ranch dressing and toss well to coat the lettuce evenly.
  6. Add grilled corn and avocado: Cut the grilled corn kernels off the cob and add them to the salad along with the diced avocado. Gently toss to combine all ingredients thoroughly.
  7. Serve: Arrange the grilled chicken skewers on top of the salad. Serve immediately and enjoy the fresh, smoky, and savory flavors together.

Notes

  • Pre-soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Marinating chicken overnight in the refrigerator enhances the BBQ flavor.
  • Ensure the egg and oil for the dressing are at room temperature to help emulsify properly.
  • Adjust the amount of BBQ sauce and dressing to your taste preference.
  • This recipe can be adapted to grill vegetables or swap chicken for another protein if desired.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://recipeteach.com/bbq-chicken-skewer-salad-recipe/