There’s something about the smell of grilled chicken that instantly takes me back to summer evenings. Picture it: the warm sun setting, casting a golden glow over the backyard as the grill sizzles away. This BBQ Chicken Skewer Salad is more than just a meal; it’s an invitation to savor those moments, combining the smoky, charred goodness of grilled chicken skewers with the vibrant crunch of fresh vegetables and a creamy, homemade herby ranch dressing.

Inspired by the classic California Pizza Kitchen salad, this version takes it up a notch. It’s perfect for gatherings, family dinners, or even a solo treat when you’re in the mood for something hearty yet refreshing. The best part? It’s customizable to fit your preferences or dietary needs.

Let’s dive into why this dish might just become your new go-to.

Why You’ll Love This Recipe:

1. A Balanced Meal in a Bowl:
   This salad combines protein, fresh vegetables, and healthy fats, making it a satisfying and wholesome choice for any meal.
2. Elevated BBQ Flavor:
   The grilled chicken skewers, brushed with a tangy BBQ sauce, are the star of this dish, bringing a smoky-sweet flavor that’s irresistible.
3. Versatile and Customizable:
   Whether you’re following Whole30, paleo, or just looking for a delicious salad, this recipe adapts beautifully to different dietary needs.
4. Homemade Herby Ranch Dressing:
   Fresh herbs, garlic, and a touch of coconut milk make this dressing a creamy and flavorful companion to the salad. It’s far superior to anything you’ll find in a bottle.

Ingredients You’ll Need:

For the Chicken Skewers:

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 cups BBQ sauce (use a compliant brand for Whole30)
• 8 wooden skewers, pre-soaked

For the Herby Ranch Dressing:

• 1 cup light-tasting oil (avocado or light olive oil)
• 1 egg (omit if using store-bought mayo)
• ½ cup unsweetened full-fat coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 cloves minced garlic
• ¼ cup finely chopped fresh dill
• ¼ cup finely chopped fresh parsley
• 1 teaspoon freshly cracked black pepper

For the Salad:

• 4 ears of corn (omit for Whole30)
• 2 tablespoons avocado oil
• 8 cups thinly sliced romaine lettuce (about 2 small heads)
• 6 green onions, thinly sliced (green parts only)
• 2 cups quartered grape tomatoes (about 16 ounces)
• 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
• ¼ cup freshly chopped cilantro leaves
• 2 tablespoons freshly chopped basil leaves
• 1 avocado, peeled, pitted, and diced

How to Make BBQ Chicken Skewer Salad:

Step 1: Marinate the Chicken

Start by pounding the chicken breasts to an even ½-inch thickness. This ensures the chicken cooks evenly and remains tender. Cut the chicken into 2-inch cubes and toss them in a large bowl with avocado oil, salt, and BBQ sauce. Let the chicken marinate for at least 20 minutes at room temperature, or refrigerate it for up to 8 hours to allow the flavors to deeply penetrate.

Step 2: Prepare the Herby Ranch Dressing

In a wide-mouth jar, pour the oil and crack an egg into it. Let the egg settle at the bottom before using an immersion blender to emulsify the mixture. Slowly move the blender up and down until it thickens into mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending again until smooth. Stir in fresh dill, parsley, and black pepper for a flavorful finish. This dressing can be made ahead and stored in the fridge for up to a week.

Step 3: Grill the Chicken and Corn

Preheat your grill to medium-high heat (about 350–400°F) and oil the grates to prevent sticking. Thread the marinated chicken onto pre-soaked wooden skewers. Brush the corn with avocado oil and place it on the grill alongside the skewers. Grill the chicken for 6–8 minutes total, turning and basting with more BBQ sauce halfway through. Cook the corn until it’s slightly charred, turning every 2–3 minutes. Set aside to cool.

Step 4: Assemble the Salad

In a large mixing bowl, toss the romaine lettuce with sliced green onions, quartered tomatoes, and chopped herbs. If using black beans, fold them in. Cut the cooled corn off the cob and add the kernels to the salad. Dice the avocado and gently stir it in to avoid mashing.

Step 5: Serve and Enjoy

Arrange the salad on a large serving platter or individual bowls. Top with the grilled chicken skewers and drizzle generously with the herby ranch dressing. Serve immediately and watch it disappear in no time!

Helpful Tips:

• Grilling Essentials: Always soak your wooden skewers for at least 30 minutes before threading the chicken to prevent them from burning on the grill.
• Corn Alternatives: If corn isn’t in season, swap it out for grilled zucchini or roasted sweet potatoes for a similarly sweet and smoky addition.
• Meal Prep-Friendly: The chicken and dressing can be made ahead of time. Store the chicken in the fridge and reheat gently before serving.

Details:

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: Serves 4–6
• Category: Salad
• Method: Grilling
• Cuisine: American
• Diet: Gluten-Free, Paleo, Whole30

Notes:

• BBQ Sauce: Use a Whole30-compliant or low-sugar BBQ sauce for a healthier option.
• Spice It Up: Add a spicy BBQ sauce or a dash of hot sauce to the dressing for extra heat.
• Veggie Options: Swap or add bell peppers, cucumbers, or roasted veggies for variety.
• Marinate Well: For deeper flavor, marinate the chicken overnight if possible.
• Crowd-Friendly: Serve chicken off the skewers for easier sharing.
• Vegan Option: Replace chicken with grilled tofu, use vegan BBQ sauce, and a plant-based mayo for the dressing.

Nutritional Information:

While specific values may vary, this dish is rich in protein, healthy fats, and fiber, making it a nutritious and balanced option for any meal.

Frequently Asked Questions:

Can I make this salad ahead of time?
Yes! You can prep the dressing, grill the chicken, and chop the vegetables in advance. Store everything separately and assemble right before serving to keep the salad fresh.

What other proteins can I use?
If you don’t have chicken, grilled shrimp or tofu are excellent alternatives. Just adjust the marination time accordingly.

Can I make this without a grill?
Absolutely! Use a grill pan on your stovetop or roast the chicken and corn in the oven for similar results.

Storage Instructions:

Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate to prevent the salad from becoming soggy. If needed, reheat the chicken gently on the stovetop or microwave before adding to the salad.

Related Recipes:

If you loved this BBQ Chicken Skewer Salad, you’ll adore these dishes:

• Grilled Mexican Shrimp, Corn, and Avocado Salad: A Burst of Fresh, Summery Flavors

Conclusion:

This BBQ Chicken Skewer Salad is more than just a recipe; it’s a celebration of summer flavors and the joy of gathering around the grill. Whether you’re serving it at a barbecue, enjoying it for lunch, or making it for a weeknight dinner, this salad will quickly become a household favorite. Grab your skewers, fire up the grill, and get ready to savor every bite!

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