BBQ Chicken Skewer Salad: A Delight on Skewers

There’s something undeniably enticing about BBQ chicken skewers, especially when they’re paired with a vibrant salad. This dish combines the smoky, sweet flavors of marinated chicken with fresh greens and colorful veggies, making it not just a meal, but an experience that’s perfect for summer gatherings or a cozy weeknight dinner. I fondly recall the first time I grilled these skewers for a backyard barbecue; the aroma filled the air, drawing everyone to the table, and they vanished almost immediately. That enthusiastic response is precisely what keeps this recipe in rotation at our home.

Why You’ll Love This Dish

This BBQ Chicken Skewer Salad stands out for several reasons. It’s quick to prepare, making it ideal for busy weeknights, and its balance of protein and veggies makes it both a nutritious and satisfying choice. Not to mention, it’s incredibly versatile; you can customize it based on what’s in your fridge or your family’s preferences. Whether you’re looking to impress guests at a summer potluck or need a fresh dinner idea, this recipe checks all the boxes.

"I made this for a family barbecue, and it was a huge hit! The flavors are vibrant, and it’s so easy to prepare. I love that everyone can customize their salad!" – A satisfied home cook

Step-by-Step Overview: Preparing BBQ Chicken Skewer Salad

Creating this dish is a straightforward process that will leave your taste buds singing. Here’s how it unfolds:

Marinate the chicken in a flavorful BBQ sauce.
Prepare the herby ranch dressing that adds a creamy touch.
Grill the chicken to perfection and assemble your salad with fresh greens and toppings.

This recipe is enjoyable and interactive, so gather your family while you cook!

What You’ll Need

To create this mouthwatering BBQ Chicken Skewer Salad, make sure you gather the following ingredients:

2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce (Primal Kitchen brand recommended)
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 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 fronds
¼ cup finely chopped fresh parsley
1 teaspoon freshly cracked black pepper
4 ears corn (omit for Whole30)
2 tablespoons 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 tablespoons freshly chopped basil leaves
1 avocado (peeled, seed removed, and diced medium)

Feel free to make ingredient substitutions based on dietary needs or preferences!

Directions to Follow

Marinate the Chicken

In a bowl, whisk together the BBQ sauce, olive oil, and kosher salt.
Add the chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Make the Herby-Ranch Dressing

In a mixing bowl, combine the egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and pepper. Whisk until smooth. Adjust seasonings as needed.

Grill the Chicken and Make the Salad

Preheat your grill to medium-high. Thread the marinated chicken onto the soaked skewers.
Grill the skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
While the chicken is grilling, prepare your salad base. In a large bowl, toss together the romaine lettuce, green onions, grape tomatoes, corn, black beans (if using), cilantro, and basil.
Once cooked, allow the chicken to rest for a few minutes before slicing.
Add the chicken to your salad, drizzle with the herby-ranch dressing, and toss gently to combine. Serve with avocado on top.

Best Ways to Enjoy It

This dish is both visually appealing and delicious! For plating, consider serving the salad in a large bowl with the BBQ chicken skewers perched on top for a stunning centerpiece. Pair it with some crusty bread or corn on the cob for a complete meal. For those who love heat, feel free to add jalapeños or a spicy BBQ sauce.

How to Store & Freeze

If you find yourself with leftovers (though unlikely!), here’s how to keep everything fresh:

Storage: Place any leftover salad in an airtight container and store it in the refrigerator for up to 2 days.
Reheating: For the chicken skewers, reheat on the grill or in the oven at 350°F (175°C) until warmed through, around 10 minutes.
Freezing: It’s best not to freeze the salad, as the vegetables lose their texture. You can freeze the cooked chicken separately in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Helpful Cooking Tips

Marinate Longer: For optimal flavor, allow the chicken to marinate overnight.
Skewer Safety: Always soak wooden skewers before grilling to prevent burning.
Vegetable Prep: Chop your veggies in advance to speed up the salad assembly, especially on busy nights.

Creative Twists

Ready to mix things up? Here are some variations to try:

Different Proteins: Substitute chicken with shrimp, beef, or tofu for a different flavor profile.
Asian-inspired: Use teriyaki sauce instead of BBQ for a unique twist.
Veggie-Loaded: Add grilled bell peppers, zucchini, and mushrooms to your skewers for extra textures and flavors.

Your Questions Answered

Q: How long does it take to prepare this dish?
A: Preparation and marinating time can take about 2 hours, with about 20 minutes for cooking and assembly.

Q: Can I make this salad ahead of time?
A: You can prepare individual components in advance. Store the chicken skewers, dressing, and salad separately to keep each element fresh.

Q: What are some good substitutions for dietary restrictions?
A: Make it dairy-free by omitting the egg from the dressing and using a vegan mayo alternative. To make it Whole30 compliant, skip the corn and black beans.

By following these steps, you create not just a meal, but a centerpiece for your dinner table that celebrates flavor and creativity. Enjoy your BBQ Chicken Skewer Salad!

BBQ Chicken Skewer Salad

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Author: carlosramirez
Total Time: 135 minutes
Yield: 4 servings
Diet: Gluten-Free, Dairy-Free

Print Recipe

Description

A vibrant and flavorful salad featuring BBQ chicken skewers served over fresh greens and veggies.

Ingredients

2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce (Primal Kitchen brand recommended)
8 [6-inch] wooden skewers (pre-soaked)
1 cup light tasting 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 fronds
¼ cup finely chopped fresh parsley
1 teaspoon freshly cracked black pepper
4 ears corn (omit for Whole30)
2 tablespoons 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 tablespoons freshly chopped basil leaves
1 avocado (peeled, seed removed, and diced medium)

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Instructions

Marinate the chicken by whisking together BBQ sauce, olive oil, and kosher salt in a bowl. Add chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight.
Make the herby-ranch dressing by combining egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and pepper in a mixing bowl. Whisk until smooth.
Preheat your grill to medium-high and thread marinated chicken onto soaked skewers. Grill skewers for about 12-15 minutes, turning occasionally, until chicken is cooked through.
Prepare your salad base by tossing together romaine lettuce, green onions, grape tomatoes, corn, black beans (if using), cilantro, and basil in a large bowl.
Add grilled chicken to your salad, drizzle with herby-ranch dressing, and toss gently to combine. Serve with avocado on top.

Notes

Customize the salad ingredients based on your dietary preferences. Marinate chicken overnight for the best flavor.

Prep Time: 120 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American