Description
This BBQ Chicken Skewer Salad is a vibrant and flavorful dish perfect for a wholesome meal. Tender chicken marinated in BBQ sauce and grilled to perfection is paired with a fresh salad featuring grilled corn, crisp romaine, tomatoes, black beans, fresh herbs, and creamy avocado, all tossed in a zesty herby ranch dressing made from scratch. Ideal for a nutritious and satisfying lunch or dinner, this recipe balances smoky, tangy, and fresh flavors with a touch of creaminess.
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 wooden skewers, 6-inch, pre-soaked
For the W30 Herby Ranch:
- 1 cup light tasting oil (avocado oil 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 can (15 ounces) 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
- Marinate the chicken: Pound the chicken breasts to an even ½ inch thickness using a meat mallet or the bottom of a heavy skillet. Cube the chicken into 2-inch pieces and place them in a large bowl. Add the avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir until the chicken is fully coated. Let the chicken marinate at room temperature for at least 20 minutes, or cover and refrigerate for 4 to 8 hours if you prefer a deeper marinade flavor.
- Make the Herby Ranch dressing: Pour the light tasting oil into a wide mouth jar slightly larger than the immersion blender head. Crack the egg into the oil and let it settle at the bottom. Insert the immersion blender and keep the blade resting on top of the yolk without moving it. Blend for about 10 seconds until a thick, creamy mayo forms around the blade. Slowly move the blender up and down until the entire mixture emulsifies into a smooth mayo. (Alternatively, use 1 cup of store-bought light mayo.) Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic. Blend briefly again to combine. Stir in dill, parsley, and black pepper by hand. Refrigerate until ready to use, up to 1 week.
- Grill the chicken and corn: Drizzle avocado oil over the ears of corn and rub to coat evenly. Heat the grill to medium-high heat (350-400°F) and lightly oil the grill grates using a paper towel dipped in oil held with tongs, applying sparingly to avoid flare-ups. Place the corn on the grill and cook, turning every 2 minutes, for about 10 to 12 minutes until tender. Simultaneously, place the chicken skewers on the grill. Cook the first side for 3 to 4 minutes until nice grill marks form. Flip the skewers and baste the cooked side liberally with the reserved BBQ sauce. Continue grilling with the lid mostly closed until the chicken is fully cooked and charred marks appear on both sides, about 3 to 4 more minutes. Transfer chicken and corn off the grill and let the corn cool enough to handle.
- Assemble the salad: In a large bowl, combine sliced romaine lettuce, green onions, quartered grape tomatoes, black beans, chopped cilantro, and basil. Add your preferred amount of the herby ranch dressing and toss gently until the lettuce is well coated. Once the corn is cool, remove the kernels from the cobs and add them to the salad along with the diced avocado. Toss lightly once more to combine everything evenly.
- Serve: Plate the salad and top with the grilled BBQ chicken skewers. Serve immediately and enjoy the flavorful balance of smoky chicken with fresh garden vegetables and creamy herby ranch.
Notes
- If using store-bought mayonnaise instead of making the herby ranch from scratch, use 1 cup of light or neutral flavored mayo and omit the egg.
- Soaking wooden skewers before grilling prevents them from burning.
- Omit corn and black beans for a Whole30-compliant version of the salad.
- Use light tasting oils for dressing and marinade to avoid overpowering flavors; avocado oil is preferred.
- Grill the chicken with the lid mostly closed to ensure even cooking and retain moisture.
- The salad components can be prepped ahead but toss with dressing just before serving to keep lettuce crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 120 mg
