BBQ Chicken Skewer Salad with Creamy Herby Ranch

Why You’ll Love This BBQ Chicken Skewer Salad

This BBQ chicken skewer salad combines grilled chicken, romaine, corn, tomatoes, black beans, avocado, herbs, and a homemade herby ranch. Serve it as a main-dish salad for a cookout or weeknight dinner, with the dressing and extra barbecue sauce on the side.

How to Assemble the Salad

Marinate the chicken while you make the dressing and prep the vegetables. Grill the chicken and corn, then let them cool slightly before adding them to the greens. For another hearty salad with beans and corn, try this cowboy salad.

How to Make BBQ Chicken Skewer Salad

Follow three main steps: marinate the chicken, make the herby-ranch, then grill the chicken and assemble the salad.

• Marinate the chicken: Cut the chicken into even pieces and toss with avocado oil, kosher salt, and BBQ sauce. Let it sit long enough to absorb flavor.
• Make the Herby-Ranch: Blend oil, egg (omit if using store mayo), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and pepper into a creamy dressing.
• Grill the Chicken and Make the salad: Thread chicken on soaked skewers and grill until cooked through. Grill corn and slice off kernels. Toss romaine, green onions, tomatoes, black beans (omit for Whole30), cilantro, basil, and avocado. Top with sliced chicken skewers and herby ranch.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups barbecue sauce
• 8 [6-inch] wooden skewers (pre-soaked)
• 1 cup light tasting oil
• 1 egg ((omit if using store-bought mayo), see note))
• 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 minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper
• 4 ears corn ( *omit for Whole30)
• 2 tbsp avocado oil
• 8 cups thinly sliced romaine lettuce (or 2 small heads)
• 6 green onions (thinly sliced (green part only))
• 2 cups quartered grape tomatoes (or 16 ounces)
• 1 [15-ounce] can 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 and seed removed and diced medium)

Directions

• Marinate the chicken: Cut chicken into bite-size pieces. Mix with 3 tbsp avocado oil, 1 tsp kosher salt, and BBQ sauce. Cover and chill at least 30 minutes or up to a few hours.
• Make the Herby-Ranch: In a blender or jar, combine 1 cup light tasting oil, 1 pasteurized egg (or use store-bought mayonnaise instead), ½ cup coconut milk, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp kosher salt, 1 tsp onion powder, 2 cloves minced garlic, ¼ cup dill, ¼ cup parsley, and 1 tsp black pepper. Blend until smooth and thick. Taste and adjust salt or lemon.
• Grill the Chicken and Make the salad: Soak skewers. Thread marinated chicken on skewers. Heat grill to medium-high and grill until chicken reaches 165°F and has good char. Brush with extra BBQ sauce if you like. Brush corn with 2 tbsp avocado oil and grill until slightly charred, then cut kernels off cobs. In a large bowl, toss romaine, green onions, tomatoes, black beans (if using), cilantro, basil, and avocado. Slice off chicken from skewers and place on top. Drizzle Herby-Ranch over salad or serve on the side.

How to Serve BBQ Chicken Skewer Salad

Divide the greens and vegetables among shallow bowls. Top with grilled corn and sliced chicken, then drizzle with herby ranch to taste. Serve extra barbecue sauce at the table.

How to Store BBQ Chicken Skewer Salad

Store the chicken, dressing, and undressed salad ingredients separately. Refrigerate cooked chicken for up to 3 days and prepared greens for 1–2 days. Add avocado and dressing just before serving.

Tips for BBQ Chicken Skewer Salad

• Cut chicken pieces even so they cook the same time.
• Pre-soak wooden skewers to stop burning.
• Use a meat thermometer to check doneness (165°F).
• If making the dressing with egg, use pasteurized egg because the dressing is served uncooked. Store-bought mayonnaise is another option.
• Grill corn with husks off for a quick char, or roast indoors if you don’t have a grill.

Variations

• Whole30: Omit corn and black beans. Use compliant BBQ sauce and mayo substitute.
• Low-carb: Skip beans and extra corn. Add more greens or shaved cucumber.
• Vegetarian: Replace chicken with grilled tofu or tempeh marinated in BBQ sauce.

Frequently Asked Questions

Can I make BBQ chicken skewer salad ahead?
Yes. Cook the chicken and prepare the dressing ahead, then refrigerate them separately. Assemble the salad shortly before serving.

Can I use metal skewers?
Yes. Metal skewers work well and do not need soaking.

What if I don’t have a grill?
Use a grill pan or broiler, turning the chicken as needed and checking that it reaches 165°F (74°C).

Is the dressing dairy-free?
The listed dressing uses coconut milk rather than dairy. Egg is not dairy; if using store-bought mayonnaise, check its label for dairy ingredients. Use pasteurized egg if preparing the dressing uncooked.

Can I freeze the cooked chicken?
Yes. Freeze it in an airtight container for up to 2 months, then thaw it in the refrigerator before reheating.

For a related idea, see apple cranberry walnut salad. For additional guidance, consult FoodSafety.gov safe cooking temperature chart.

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