Print

BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

A vibrant and flavorful BBQ Chicken Skewer Salad perfect for summer dinners, featuring marinated grilled chicken, charred corn, fresh vegetables, and a creamy herby ranch dressing made with coconut milk.

Ingredients

Chicken and Marinade

  • 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

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 an even 1/2-inch thickness. Cut into 2-inch pieces and place in a large bowl with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup BBQ sauce. Stir to combine well. Let the chicken marinate at room temperature for at least 20 minutes or cover and refrigerate for 4 to 8 hours for deeper flavor.
  2. Make the Herby Ranch Dressing: In a wide-mouth jar, add 1 cup avocado oil and 1 large egg. Using an immersion blender, blend gently without moving the blender head for 10 to 15 seconds until the mixture becomes white, creamy, and thick, resembling mayonnaise. Slowly move the blender up and down to emulsify fully. Add 1/2 cup 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 again until combined. Stir in 1/4 cup dill, 1/4 cup parsley, and 1 teaspoon black pepper. Refrigerate until ready to use.
  3. Prepare the grill and toppings: Thread the marinated chicken pieces onto the soaked wooden skewers, fitting 4 to 5 pieces per skewer. Brush the ears of corn with 2 tablespoons avocado oil and rub to coat evenly. Preheat the grill to medium-high heat (350°F to 400°F) and oil the grill grates by wiping them with a paper towel dipped in oil using tongs.
  4. Grill the corn: Place the corn on the grill and cook for 10 to 12 minutes, turning frequently, until tender and slightly charred.
  5. Grill the chicken skewers: Place the skewers on the grill and cook for 3 to 4 minutes on one side until nice grill marks form. Flip the skewers, baste the grilled side with the remaining 1 cup BBQ sauce, and continue grilling for another 3 to 4 minutes until the chicken is cooked through and well-charred on both sides. Remove chicken and corn from the grill; let cool slightly.
  6. Assemble the salad: In a large bowl, combine 8 cups thinly sliced romaine lettuce, 6 sliced green onions (green parts only), 16 ounces quartered grape tomatoes, 1 can drained black beans, 1/4 cup freshly chopped cilantro leaves, and 2 tablespoons freshly chopped basil. Toss with your desired amount of the herby ranch dressing to evenly coat the lettuce.
  7. Add corn and avocado: Cut the grilled corn kernels off the cobs and add them to the salad along with the diced avocado. Gently toss again to combine all ingredients.
  8. Serve: Arrange the grilled chicken skewers on top of the salad, serve immediately, and enjoy a fresh, smoky, and creamy summer meal.

Notes

  • Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
  • To save time, marinate the chicken overnight in the refrigerator.
  • The homemade ranch dressing can be made up to 2 days in advance and stored in the fridge.
  • Use avocado oil for its high smoke point and neutral flavor.
  • Adjust BBQ sauce quantity to taste, adding more if you prefer saucier skewers.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • For a dairy-free and paleo-friendly option, the dressing makes an excellent alternative to traditional ranch.

Find it online: https://lauracooks.com/bbq-chicken-skewer-salad-with-herby-ranch-dressing-recipe/