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BBQ Chicken Skewer Salad Recipe

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4.2 from 9 reviews

A vibrant and flavorful BBQ Chicken Skewer Salad featuring tender grilled chicken marinated in BBQ sauce, fresh grilled corn, and a refreshing herby ranch dressing. This dish combines smoky, savory, and fresh elements for a perfect summertime meal that’s both filling and nutritious.

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, divided)
  • 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 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

Salad

  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce (from 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

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 of avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir thoroughly to combine. Let the chicken marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours to enhance 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 initially until the mixture turns white, creamy, and thick (about 10 to 15 seconds). Slowly move the immersion blender up and down to fully emulsify into a homemade mayonnaise. Add 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, and 2 minced garlic cloves. Blend until fully combined. Stir in 1/4 cup finely chopped fresh dill, 1/4 cup finely chopped fresh parsley, and 1 teaspoon freshly ground black pepper. Refrigerate the dressing until ready to use.
  3. Prepare the Chicken Skewers and Grill: Thread 4 to 5 pieces of the marinated chicken onto each soaked wooden skewer. Set aside for grilling.
  4. Prepare and Grill the Corn: Drizzle the 4 ears of corn evenly with 2 tablespoons avocado oil and rub to coat. Heat a grill over medium-high heat (350℉ to 400℉). Oil the grill grates by dipping a wadded paper towel in oil and wiping the grates with tongs. Place the corn on the grill and cook, turning often, until tender and lightly charred, about 10 to 12 minutes.
  5. Grill the Chicken: Place the skewers on the preheated grill. Cook for 3 to 4 minutes on the first side until grill marks develop. Flip the skewers and baste the grilled side with the remaining 1 cup BBQ sauce. Continue grilling for another 3 to 4 minutes until the chicken is cooked through and grill marks form on both sides. Remove the corn and chicken skewers from the grill and let cool slightly.
  6. Assemble the Salad: In a large bowl, combine 8 cups thinly sliced romaine lettuce, 6 thinly sliced green onions (green parts only), 2 cups quartered grape tomatoes, 1 can (15 ounces) black beans (drained and rinsed), 1/4 cup freshly chopped cilantro, and 2 tablespoons freshly chopped basil. Add your desired amount of herby ranch dressing and toss well to coat the lettuce.
  7. Finish the Salad: Cut the grilled corn kernels off the cob and add them to the salad. Gently fold in the diced avocado cubes. Toss lightly to combine all flavors evenly.
  8. Serve: Arrange the grilled chicken skewers on top of the salad. Serve immediately and enjoy the fresh, smoky flavors.

Notes

  • Pre-soaking wooden skewers prevents them from burning on the grill.
  • Marinate the chicken longer for deeper flavor; overnight in the fridge is ideal.
  • If you don’t have an immersion blender, use a regular blender or whisk vigorously to emulsify the dressing.
  • Use full-fat coconut milk for creaminess in the dressing.
  • Grilling the corn adds a delicious smoky sweetness to the salad.
  • Adjust the amount of dressing to your taste preference to avoid overdressing the salad.

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