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If you are hunting for a colorful summer meal packed with flavor and crunch this BBQ chicken skewer salad brings smoky grilled chicken skewers together with crisp lettuce juicy tomatoes and creamy avocado all drizzled with a herby ranch that makes any salad lover happy. It has become my go-to for backyard parties because guests can build their own bowls and you barely need to heat up the kitchen.
I first served this at my neighbor’s July Fourth potluck thinking it would be a casual side but people kept lining up for seconds and wanted the recipe before dessert even hit the table.
Ingredients
- Boneless skinless chicken breasts: Choose ones that are firm and a bit glossy for best texture
- Avocado oil: Helps the marinade cling to the chicken and is stable at high heat
- Kosher salt: Brings out natural flavors and is easy to control seasoning
- BBQ sauce: Go for a tangy not-too-sweet sauce I like Primal Kitchen for a cleaner label
- Wooden skewers: Soak ahead to keep them from burning on the grill
- Light tasting oil: For the ranch a mild oil keeps the herbs front and center
- Egg: The key to a creamy homemade mayo but you can sub a clean store-bought mayo for convenience
- Unsweetened full fat coconut milk: Lends creaminess without being heavy or dairy-based
- Lemon juice: Adds tang and brightness
- Red wine vinegar: Sharpens the dressing and keeps flavors lively
- Onion powder: Boosts savory notes in the dressing without overpowering
- Minced garlic: Freshness in every bite mince it finely for an even blend
- Fresh dill and parsley: Use bright green leaves for the herbs as they wilt quickly
- Freshly cracked black pepper: Rounds out the ranch with a gentle bite
- Romaine lettuce: Crisp and sturdy so it does not get soggy in the salad
- Green onions: Use the green parts for mild onion flavor and color
- Grape tomatoes: Sweet and juicy pick firm ones with shiny skins
- Black beans: Adds a bit of earthiness and makes the salad heartier rinse them well for less salt
- Cilantro leaves and basil: Add garden-fresh flavor and color to the salad
- Avocado: Choose just ripe but not mushy for the creamiest dice
- Fresh corn: Sweet and crunchy when grilled in season pick ears with plump kernels and bright green husks
Step-by-Step Instructions
- Marinate the Chicken:
- Use a meat mallet or the firm bottom of a skillet to gently pound the chicken to a uniform thickness of about one half inch. Cut the chicken into two inch cubes and place in a large bowl along with avocado oil salt and one cup of BBQ sauce. Mix very well so that every piece is thoroughly coated. Let this sit at room temperature for twenty minutes or cover and refrigerate to marinate up to eight hours for deeper flavor.
- Make the Herby Ranch:
- Into a tall wide mouth jar pour the oil and crack in your egg let the egg settle at the bottom. Place your immersion blender directly onto the yolk holding it still until you see thick white mayo appear near the blades. Slowly lift and lower the blender until the mayo is fully emulsified and the whole mixture is thick about ten seconds total. Then add coconut milk lemon juice red wine vinegar salt onion powder and minced garlic and blend again until smooth. Gently stir in dill parsley and black pepper. Chill until ready to use.
- Grill the Chicken and Corn:
- Rub fresh corn with avocado oil until evenly coated. Preheat your grill to medium high heat and oil the grates using a little oiled paper towel with tongs. Place corn on the grill turning every two minutes until charred and tender about ten to twelve minutes total. At the same time thread the marinated chicken onto skewers and set onto the hot grill. Cook three to four minutes per side making sure nice grill marks form before flipping. Baste the cooked side with extra BBQ sauce flip and repeat until fully cooked through with browned edges. Cover the grill as much as you can while the chicken cooks. When finished let the chicken and corn rest until cool enough to handle.
- Assemble the Salad:
- In a wide salad bowl combine lettuce green onions quartered grape tomatoes rinsed black beans cilantro and basil. Pour in your herby ranch dressing to your desired amount and toss gently until everything is evenly coated and shiny. When the corn is cool cut off the kernels and add them to the salad. Top with diced avocado and give everything one gentle final toss.
- Serve:
- Pile salad into bowls or plates and serve with the BBQ chicken skewers alongside or on top. Enjoy immediately for best crunch and taste.
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My favorite ingredient in this salad is the fresh summer sweet corn grilled until just browned and smoky. That first bite of warm corn tossed with cool lettuce and creamy avocado reminded me of backyard family cookouts where we would race to grab an extra ear of corn before they disappeared.
Storage Tips
Keep grilled chicken and salad base in separate containers. Toss greens with dressing right before serving to prevent soggy lettuce. The chicken skewers and dressing will keep well in the fridge for up to four days making it easy for advance prep.
Ingredient Substitutions
If you are dairy-free just stick with coconut milk in your ranch. For the salad base you can swap in grilled zucchini or bell peppers if you are out of corn. No avocado oil Use grapeseed or light olive oil instead and keep salad bright.
Serving Suggestions
This works great as a hearty main salad but I also like to set out extra toppings like crushed tortilla chips pickled onions or cubed cheese so everyone can customize their bowl. Serve with lime wedges for extra zing.
Cultural and Historical Context
BBQ chicken skewers are a summertime favorite across American backyards but the herby ranch twist was inspired by classic Texas steakhouse salads I had when we lived down south. Bringing grilled protein and raw veggies together in this way makes the most of peak season produce.
Frequently Asked Questions
- → How do I keep chicken skewers juicy while grilling?
Marinating the chicken before grilling helps keep it moist and flavorful. Grill over medium-high heat and avoid overcooking by monitoring internal temperature (165°F is ideal).
- → Can I prepare the herby ranch in advance?
Yes, homemade herby ranch can be made a few days before and stored in the fridge for up to a week.
- → What vegetables work well in the salad?
Romaine lettuce, grape tomatoes, black beans, corn, avocados, green onions, cilantro, and basil offer great texture and flavor. Adjust to personal taste.
- → Can I use store-bought BBQ sauce?
Absolutely, any preferred BBQ sauce works well. Primal Kitchen brand provides a flavorful option, but use your favorite variety.
- → Is this dish suitable for meal prep?
Yes, prepare chicken and dressing in advance. Assemble salad fresh for best texture. Store components separately and combine just before serving.
- → What are possible substitutions for avocado oil?
Light olive oil can be used in place of avocado oil for both dressing and grilling steps if preferred.