A grilled, flavor-packed salad layered with juicy BBQ chicken, crisp romaine, smoky corn, and a creamy herb dressing.
Overview
This BBQ chicken skewer salad takes everything you love about summer grilling and puts it into one hearty, satisfying bowl. Juicy chunks of grilled chicken coated in your favorite BBQ sauce are paired with fresh corn, tomatoes, black beans, avocado, and a homemade herby ranch dressing that ties it all together.
It’s a perfect dinner salad for warm evenings, weekend cookouts, or even meal prep — just add the skewers on top when it’s time to eat. Packed with protein, bold flavors, and fresh texture, this is the kind of salad that feels like a full meal — not just a side.
Ingredients
For the Chicken Skewers
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce, divided
- 8 wooden skewers (6-inch), soaked in water
For the Herby Ranch Dressing
- 1 cup avocado oil
- 1 large egg
- 1/2 cup full-fat coconut milk (unsweetened)
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 garlic cloves, minced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon black pepper
For the Salad
- 4 ears of corn, husked
- 2 tablespoons avocado oil
- 8 cups romaine lettuce, thinly sliced
- 6 green onions (green parts only), thinly sliced
- 2 cups grape tomatoes, quartered
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 1 ripe avocado, diced
Instructions
1. Marinate the Chicken
Pound chicken breasts to an even thickness (about 1/2 inch), then cut into 2-inch pieces. In a large bowl, toss chicken with oil, salt, and 1 cup of BBQ sauce. Let sit for at least 20 minutes, or refrigerate for up to 8 hours.
2. Make the Ranch Dressing
In a wide-mouth jar, combine oil and egg. Use an immersion blender to emulsify — blend from the bottom up until thick and creamy. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again. Stir in chopped dill, parsley, and pepper. Chill until ready to use.
3. Grill the Chicken and Corn
Thread the marinated chicken onto skewers. Rub corn with avocado oil. Preheat grill to medium-high (around 375–400°F) and oil the grates. Grill corn, turning often, for 10–12 minutes until lightly charred and tender. Grill chicken skewers 3–4 minutes per side, basting with remaining BBQ sauce after the first flip. Cook until chicken is fully done and has visible grill marks.
4. Assemble the Salad
In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Slice corn off the cob and add it to the salad. Add avocado and drizzle with dressing. Toss gently to combine.
5. Top and Serve
Serve salad in individual bowls or on a platter. Top each portion with a grilled chicken skewer. Spoon extra dressing or BBQ sauce over the top if desired.
Tips for Best Results
- Even chicken size matters: Pounding ensures it cooks evenly and stays juicy.
- Soak wooden skewers: Prevent burning by soaking them in water for 20–30 minutes.
- Grill prep counts: Oil the grates well to avoid sticking.
- Make dressing ahead: It thickens and develops flavor as it chills.
- Build the salad just before serving: This keeps everything crisp and fresh.
Variations
- Use a different dressing: Swap in a yogurt-based ranch, blue cheese, or creamy cilantro-lime.
- Try another protein: Grilled shrimp or steak strips work well.
- Add crunch: Crumbled tortilla chips or roasted pepitas add texture.
- Make it dairy-free: Ensure your BBQ sauce and ranch are dairy-free (this version uses coconut milk).
Storage
- Chicken: Store grilled chicken skewers separately in an airtight container in the fridge for up to 3 days.
- Dressing: Keeps well for 4–5 days refrigerated.
- Salad: Best eaten fresh, but undressed greens can be stored for a day or two. Wait to add avocado until serving.
Ingredients
Method
- Marinate the chicken:
- Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-inch thickness. Cut into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce. Stir until well combined. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours.
- Make the Herby Ranch Dressing:
- In a wide-mouth jar, add the oil and egg. Use an immersion blender and, without moving it, gently blend until the mixture turns white, creamy, and thick, 10 to 15 seconds. Slowly move the immersion blender up and down until the oil and egg have emulsified into a mayonnaise.
- Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and blend until combined. Stir in the dill, parsley, and black pepper. Refrigerate until ready to use.
- Grill the Chicken and Make the Salad:
- Thread the chicken onto the prepared wooden skewers, 4 to 5 pieces each, and set aside.
- Drizzle the corn with the avocado oil and rub to evenly coat.
- Heat the grill over medium-high heat (350℉ to 400℉) and oil the grill grates. (To do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates.)
- When hot, add the corn and grill until tender, 10 to 12 minutes total, turning often. Place the chicken skewers on the grill and cook for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and baste the grilled side with the reserved BBQ sauce. Continue to grill until chicken is cooked through and nice grill marks have formed on both sides, 3 to 4 minutes. Transfer the corn and the chicken to a platter and let cool slightly.
- In a large bowl, combine the lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add your desired amount of dressing to the salad and toss until the lettuce is well coated.
- Cut the corn from the cob and add to the salad along with the diced avocado, gently tossing once more to combine.
- Top with the grilled chicken skewers, serve, and enjoy!
Notes
Calories: 953kcal | Carbohydrates: 61g | Protein: 39g | Fat: 64g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 39g | Trans Fat: 0.03g | Cholesterol: 124mg | Sodium: 1971mg | Potassium: 1522mg | Fiber: 7g | Sugar: 39g | Vitamin A: 6850IU | Vitamin C: 29mg | Calcium: 100mg | Iron: 3mg
Frequently Asked Questions
What’s the best BBQ sauce for this salad?
Choose your favorite bottled sauce — sweet, smoky, or spicy all work. Use one with clean ingredients if you’re keeping the dish lighter.
Can I make this ahead of time?
Yes. You can grill the chicken and corn, prep the dressing, and chop the vegetables a few hours ahead. Assemble the salad and add the skewers just before serving.
Do I have to use an immersion blender for the dressing?
It helps with quick, easy emulsification. If you don’t have one, use a blender or food processor — just go slowly to help the oil and egg emulsify properly.
Can I bake the chicken instead of grilling it?
Yes. Bake at 425°F for 18–20 minutes or until the chicken reaches 165°F internally. Broil for 1–2 minutes at the end for a grilled effect.
Final Thoughts
This BBQ chicken skewer salad is everything a summer meal should be — colorful, bold, and full of contrast. You get heat and char from the grill, cooling herbs from the dressing, sweetness from corn and tomatoes, and richness from the avocado. It’s built to impress but easy enough to throw together any night of the week.
Whether you’re serving it at a weekend cookout or making a lighter dinner that still satisfies, this salad is more than just a side — it’s the whole meal.