BBQ Chicken Skewer Salad with Herby Ranch Recipe
This BBQ Chicken Skewer Salad combines tender, smoky chicken skewers glazed with zesty BBQ sauce, paired with a fresh and vibrant salad tossed in a creamy W30 Herby Ranch dressing. The salad features crisp romaine, sweet corn, juicy tomatoes, and creamy avocado, making it a perfect summer meal that’s both satisfying and flavorful.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 [6-inch] wooden skewers, pre-soaked
For the W30 Herby Ranch:
- 1 cup light tasting oil (avocado oil preferred, or light olive oil)
- 1 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 garlic, minced
- 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 (about 2 small heads)
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (16 ounces)
- 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
- ¼ cup loosely packed freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado, peeled, seed removed, and diced medium
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces suitable for skewering. Thread the chicken pieces onto pre-soaked wooden skewers evenly.
- Brush with Oil and Season: Brush the skewered chicken with avocado oil and sprinkle with kosher salt to season evenly on all sides.
- Cook the Chicken Skewers: Grill the chicken skewers over medium heat or cook in a hot skillet for about 4-5 minutes per side until cooked through and slightly charred on the edges.
- Apply BBQ Sauce: During the last few minutes of cooking, generously brush the chicken skewers with BBQ sauce, turning to coat all sides and allow the sauce to caramelize.
- Make the W30 Herby Ranch Dressing: In a blender or food processor, combine the light tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, fresh dill, parsley, and freshly cracked black pepper. Blend until smooth and creamy. If omitting egg, substitute with store-bought mayo as noted.
- Prepare the Salad Base: Grill or roast the corn ears until lightly charred, then cut the kernels off the cob. Toss in avocado oil and season lightly. In a large bowl, combine the thinly sliced romaine lettuce, green onions, grape tomatoes, black beans (if not omitting), chopped cilantro, chopped basil, and diced avocado.
- Assemble the Salad: Drizzle the prepared Herby Ranch dressing over the salad mixture and toss gently to coat all ingredients.
- Serve: Place grilled BBQ chicken skewers on top of the dressed salad and serve immediately for a fresh and hearty meal.
Notes
- For Whole30 compliance, omit the corn and black beans from the salad.
- If avoiding raw egg in the dressing, substitute the homemade dressing with a store-bought mayo-based ranch.
- Pre-soaking wooden skewers prevents them from burning during cooking.
- Use a light tasting oil such as avocado oil or light olive oil for the dressing for a milder flavor and smooth emulsification.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
Keywords: BBQ chicken skewers, BBQ salad, grilled chicken salad, herby ranch dressing, summer salad, healthy chicken recipe