BBQ Chicken Skewer Salad

This BBQ chicken skewer salad makes summer dinners feel like celebrations with its smoky chicken, crisp grilled corn, and a fresh herby ranch dressing. The mix of bold barbecue flavor and garden vegetables is one of my favorite ways to kick off grilling season.

I first put this together for a family picnic when the weather finally turned warm and now my friends ask for it at every cookout.

Ingredients

• Boneless skinless chicken breasts: they cook quickly and soak up barbecue flavor Choose breasts that are firm with a pink hue for best texture
• Avocado oil: for both marinating the chicken and grilling vegetables Its high smoke point prevents burning
• Kosher salt: brings out flavor in both chicken and ranch Look for large flaky crystals for more seasoning control
• BBQ sauce: I use Primal Kitchen for cleaner ingredients and bold taste A high-quality sauce makes a big difference
• Wooden skewers: pre-soaked so they do not burn on the grill Soak in water for at least 30 minutes
• Light tasting oil for ranch: like avocado or light olive oil You want something neutral
• Egg: for richness and body in homemade ranch Use a very fresh egg and rinse shell just before using
• Unsweetened full fat coconut milk: this gives the ranch body without dairy Use one that is creamy not watery
• Lemon juice and red wine vinegar: for zip in the ranch Fresh lemon always gives the best aroma
• Onion powder and garlic: for flavor depth in the ranch Choose fresh garlic cloves for a more vibrant taste
• Fresh dill and parsley: for earthy herbiness Flat-leaf parsley and feathery dill are strongest when just picked
• Black pepper: freshly cracked for aroma
• Corn ears: for grilling Sweet corn holds up well on the grill and adds charred flavor Look for plump, moist husks
• Romaine lettuce: for crunch Use hearts for more bite and freshness
• Green onions: for gentle sharpness Only use the green tops for color
• Grape tomatoes: quartered for juicy bites Choose tomatoes that feel heavy for size to ensure ripeness
• Black beans: for heartiness Canned beans should be well rinsed for best flavor
• Cilantro and basil: for fresh herbal pops Fresh is best as dried does not have the same brightness
• Avocado: diced for creamy bites Choose avocados that yield slightly when pressed for ideal ripeness

Step-by-Step Instructions

Marinate the Chicken:

Pound the chicken breasts to a uniform thickness about half an inch with a mallet or heavy pan This helps them cook evenly then cube into two inch pieces Toss with avocado oil salt and half the BBQ sauce in a large bowl Mix very well and let rest for at least twenty minutes at room temperature or cover and refrigerate up to eight hours

Make the Herby Ranch:

Pour your oil into a jar just big enough for your immersion blender Add the egg and let it settle at the bottom Insert the blender and let it sit right on top of the yolk Start blending and do not move for at least ten seconds until the bottom thickens into mayo Slowly move the blender up and down until the whole jar is creamy Add coconut milk lemon juice vinegar salt onion powder and minced garlic and blend again Stir in fresh dill and parsley plus black pepper Refrigerate until ready to use It keeps for a week in the fridge

Grill the Chicken and Corn:

Brush or drizzle oil over each corn ear to coat Heat your grill to medium high and oil the grates using tongs and a paper towel to prevent sticking Grill the corn turning every two minutes for ten to twelve minutes until charred and tender Place the chicken pieces onto the skewers and add to the grill Cook undisturbed for three to four minutes to get nice grill marks then flip and baste with the rest of the BBQ sauce Cook three to four more minutes or until the chicken is cooked through Transfer everything to a plate and let the corn cool

Build and Toss the Salad:

In a big bowl combine sliced romaine chopped green onions quartered tomatoes black beans cilantro and basil Add as much dressing as you like and toss until the lettuce is glossy and coated Slice the grilled corn off the cob and add it plus diced avocado Gently toss again to mix

Serve:

Serve the salad on big plates topped with the BBQ chicken skewers and enjoy every crunchy creamy bite

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This salad has become my go-to when my herb garden is overflowing The fresh dill and parsley in the ranch always remind me of summer snipping stems right before dinner

Storage Tips

Keep leftover salad components separate in airtight containers The chicken stays juiciest up to three days in the fridge and the ranch keeps well for a week Only toss the greens and dressing when ready to eat to avoid sogginess If you have leftover corn or chicken both freeze well just store in a single layer to keep pieces separate

Ingredient Substitutions

Swap thighs for breasts if you prefer juicier grilled meat Use any neutral oil for the ranch but avoid robust extra virgin olive oil If fresh corn is not in season use frozen and grill from thawed Beans can be left out for paleo or swapped for chickpeas

Serving Suggestions

Serve this salad as a main dish for dinner or lunch It goes great with a cool glass of lemonade or iced tea You can also build burrito bowls by serving it over rice or quinoa and letting everyone top with their favorite hot sauce

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Cultural Context

Barbecue chicken salad brings together classic American grilling traditions and fresh salad making BBQ chicken skewers show up at backyard gatherings all over the summer months and pairing them with herby ranch and ripe vegetables turns them into a full meal This recipe reflects how modern salads layer texture and taste from different culinary roots

Recipe FAQs

→ How do I keep chicken skewers juicy on the grill?

Marinate the chicken pieces thoroughly, don't overcook them, and use medium-high heat to retain moisture and flavor.

→ What's the best way to prepare homemade ranch?

Blend oil, egg, coconut milk, lemon, and herbs for a creamy, flavorful ranch. Use fresh dill and parsley for best taste.

→ Can I make this salad ahead of time?

You can assemble the salad ingredients in advance, but add the grilled chicken, corn, and dressing just before serving for freshness.

→ How can I make this dish dairy-free?

The dressing uses coconut milk instead of dairy, so it's naturally dairy-free. Just confirm all sauces are as well.

→ Do I need to soak wooden skewers before grilling?

Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill.

→ What substitutions can I make for the vegetables?

Try adding cucumbers, grilled peppers, or swapping black beans with chickpeas for different flavors and textures.