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When summer grilling meets fresh, vibrant greens, magic happens—and that’s exactly what you get with this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe. Juicy chicken marinated in tangy BBQ sauce, charred sweet corn, creamy avocado, and a bright, herb-packed homemade ranch come together in a lively salad that’s bursting with flavor and texture. It’s a perfect balance of smoky, fresh, and creamy, making every bite feel like a celebration of summer on a plate. Trust me, once you try this, it’ll be a go-to for easy weeknight dinners or weekend gatherings alike.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each carefully chosen to build layers of flavor, texture, and color that make this salad truly memorable. From tender chicken to fresh herbs and crisp veggies, every element plays a vital role in bringing this dish to life.
- 2 pounds boneless skinless chicken breasts: The star protein, perfect for grilling and soaking up BBQ flavors.
- 3 tbsp avocado oil: Adds healthy fats and helps in marinating the chicken beautifully.
- 1 tsp kosher salt: Enhances the natural flavors throughout the dish.
- 2 cups BBQ sauce (Primal Kitchen brand recommended): Delivers that tangy, smoky punch your taste buds will adore.
- 8 (6-inch) wooden skewers, pre-soaked: Essential for grilling the chicken evenly without burning the sticks.
- 1 cup light tasting oil (avocado oil or “light” olive oil): The base of the creamy, homemade ranch dressing.
- 1 egg (omit if using store-bought mayo): Key for creating a luscious homemade mayo to start your herby ranch.
- ½ cup unsweetened full fat coconut milk: Brings a subtle creaminess and slight tang to the dressing.
- 2 tbsp lemon juice: Adds brightness and balances richness in the ranch dressing.
- 1 tbsp red wine vinegar: Gives depth and a mild tang to the dressing.
- 1 tsp kosher salt: Boosts the dressing’s flavor.
- 1 tsp onion powder: Adds savory undertones to the herby ranch.
- 2 cloves garlic, minced: A punch of garlicky goodness in the dressing.
- ¼ cup finely chopped fresh dill fronds: Provides fresh, aromatic notes.
- ¼ cup finely chopped fresh parsley: Contributes color and a clean, bright flavor.
- 1 tsp freshly cracked black pepper: Gives a mild heat and depth to the dressing.
- 4 ears corn (omit for Whole30): Adds sweet, smoky crispness once grilled to perfection.
- 2 tbsp avocado oil: Used to coat corn before grilling for even caramelization.
- 8 cups thinly sliced romaine lettuce or 2 small heads: Provides a refreshing, crunchy base for the salad.
- 6 green onions, thinly sliced (green part only): Lends a mild onion flavor and a pop of green color.
- 2 cups quartered grape tomatoes (or 16 ounces): Adds juiciness and vibrancy to the salad.
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30): Offers heartiness and an earthy contrast.
- ¼ cup loosely packed freshly chopped cilantro leaves: Brings a burst of fresh herbal aroma and flavor.
- 2 tbsp freshly chopped basil leaves: Adds a subtle sweet and peppery note.
- 1 avocado, peeled, seed removed, and diced medium: Creamy texture and richness that rounds out the salad.
How to Make BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Step 1: Marinate the Chicken
Start by pounding your chicken breasts to an even ½ inch thickness; this ensures they cook evenly and stay tender. Cut into 2-inch cubes and toss with avocado oil, kosher salt, and 1 cup of your flavorful BBQ sauce. Let these beauties soak up the marinade for at least 20 minutes, or refrigerate for up to 8 hours if you want even deeper flavor. This step sets the groundwork for juicy, taste-packed chicken.
Step 2: Prepare the Herby Ranch Dressing
If you love fresh homemade dressings, this herby ranch will be your new favorite. Pour the light tasting oil into a jar, and carefully crack in the egg to make your own rich mayo right at home—no store-bought needed! Use an immersion blender to emulsify the mix into creamy perfection. Then stir in coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and freshly cracked black pepper. Refrigerate it while you move on to the next steps—this ranch is where fresh herbs shine.
Step 3: Grill the Chicken and Corn
Rub the corn with avocado oil and grill over medium-high heat until tender and perfectly charred, turning every couple of minutes—this takes about 10 to 12 minutes. At the same time, thread the marinated chicken cubes onto your soaked wooden skewers and grill them until grill marks appear, about 3-4 minutes per side. Baste them with extra BBQ sauce as they cook so the flavors remain bold and glossy.
Step 4: Assemble the Salad
In a large bowl, toss together the crisp sliced romaine, thinly sliced green onions, quartered grape tomatoes, black beans, cilantro, and basil. Drizzle on your herby ranch dressing and toss gently until every leaf is luscious and coated in herbaceous cream.
Step 5: Add Corn and Avocado
Cut the cooled grilled corn kernels off the cobs and add them to the salad along with the diced avocado. The smoky sweetness of the corn and silky avocado pieces truly lift this salad to the next level with contrasting textures.
Step 6: Serve and Enjoy
Arrange your tossed salad on a pretty platter or individual plates, then top with those irresistible grilled BBQ chicken skewers. Serve immediately and prepare for compliments aplenty—this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is all about fresh, vibrant flavors that everyone will want seconds of.
How to Serve BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Garnishes
To amp up the freshness and visual appeal, sprinkle extra chopped fresh herbs like parsley or cilantro right before serving. A wedge of lemon on the side invites those who want an extra lemony pop, and a few crushed red pepper flakes add a gentle heat if you’re feeling adventurous.
Side Dishes
This salad pairs wonderfully with light sides like crusty garlic bread, grilled pita wedges, or even a chilled cucumber salad. It’s hearty enough to stand on its own but also fantastic alongside a chilled white wine or sparkling water with a lime twist for refreshing balance.
Creative Ways to Present
For a fun twist, serve the salad ingredients in build-your-own bowls, letting guests assemble their own portions topped with chicken skewers. Alternatively, you can make these a fun party appetizer by slicing the chicken off the skewers and serving bite-sized portions on a bed of salad in individual cups with a drizzle of ranch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad (without the skewers) in an airtight container in the refrigerator for 3 to 4 days. Keep the herby ranch dressing separate to avoid soggy lettuce. The chicken skewers also store well in a sealed container and can be reheated gently for later meals.
Freezing
This BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is not ideal for freezing once fully assembled due to the fresh veggies and avocado. However, you can freeze the marinated chicken uncooked and the homemade ranch dressing separately in freezer-safe containers for up to 1 month.
Reheating
Reheat chicken skewers gently on the grill or in a warm skillet just until heated through to keep them juicy and tender. Avoid microwaving to maintain their texture. Once reheated, add the skewers fresh on top of a newly tossed salad for best results.
FAQs
Can I use store-bought BBQ sauce for this recipe?
Absolutely! While the recipe recommends Primal Kitchen for its flavor, any good-quality BBQ sauce that you love will work wonderfully to marinate the chicken and add smoky sweetness.
Is there a dairy-free version of the herby ranch dressing?
Yes! This recipe already uses coconut milk and avocado oil to keep it dairy-free. Just ensure you don’t use store-bought mayo with dairy if you go that route.
Can I make this salad vegetarian?
Definitely! Skip the chicken and bulk up the salad with extra black beans, grilled veggies, or even tofu skewers for a satisfying vegetarian twist.
How long should I soak wooden skewers before grilling?
Soak wooden skewers for at least 30 minutes before grilling to prevent them from burning or catching fire while cooking your chicken.
What can I substitute for the egg in the homemade mayo?
If you prefer not to use raw egg, the recipe allows for store-bought mayo instead, which skips the emulsification step but still results in a creamy and delicious dressing.
Final Thoughts
This BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is one of those dishes that feels like a warm hug in food form. It’s fresh, flavorful, and incredibly satisfying all at once. Whether you’re feeding a crowd or treating yourself to an easy dinner, this recipe brings bold summer vibes, effortless prep, and that irresistible combination of smoky chicken with vibrant, herbaceous ranch. Give it a try—you’ll find yourself coming back to it again and again!
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BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This BBQ Chicken Skewer Salad combines smoky grilled chicken skewers marinated in BBQ sauce with a fresh, herby ranch dressing and a vibrant mix of vegetables. The salad features grilled corn, romaine lettuce, tomatoes, black beans, and creamy avocado, making it a perfect balance of smoky, tangy, and fresh flavors for a delicious and satisfying meal ready in just 35 minutes.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 (6-inch) wooden skewers, pre-soaked
Herby Ranch Dressing
- 1 cup light tasting oil (avocado oil or “light” olive oil)
- 1 egg (omit if using store-bought mayo)
- 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 garlic, minced
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
Salad Ingredients
- 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, seed removed, and diced medium
Instructions
- Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform ½ inch thickness. Cut the chicken into 2-inch cubes and place in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to combine, ensuring the chicken is evenly coated. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours if marinating longer.
- Prepare the Herby Ranch: Pour the light tasting oil into a wide mouth jar. Crack the egg into the oil, allowing it to sink. Insert an immersion blender and rest the blade on the yolk. Blend without moving for about 10 seconds until a white, creamy mayo forms at the bottom. Slowly move the blender up and down until the entire mixture emulsifies. (If using store-bought mayo, use 1 cup and skip this emulsification step.) Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic to the mayo; blend again. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
- Grill the Corn and Chicken: Drizzle corn with avocado oil and rub to coat. Preheat the grill to medium-high heat (350-400°F) and oil the grill grates with an oil-soaked paper towel held by tongs. Place the corn on the grill and cook until tender, turning every 2 minutes for a total of 10-12 minutes. While the corn grills, place chicken skewers on the grill. Cook the first side for 3-4 minutes or until grill marks form, then flip, baste with reserved BBQ sauce, and cook another 3-4 minutes with the grill closed until cooked through and marked. Transfer corn and chicken off the grill and let the corn cool.
- Assemble the Salad: In a large bowl, combine romaine lettuce, sliced green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until the lettuce is well coated.
- Add Corn and Avocado: Cut grilled corn kernels from the cob and add to the salad along with diced avocado. Gently toss to combine all ingredients.
- Serve: Arrange the tossed salad on a platter or individual plates. Top with the grilled BBQ chicken skewers and serve immediately. Enjoy!
Notes
- For Whole30 compliance, omit corn and black beans from the salad.
- Marinating the chicken longer (4-8 hours) enhances flavor but is optional.
- If avoiding raw eggs, use store-bought mayonnaise for the herby ranch.
- Pre-soaking wooden skewers prevents them from burning on the grill.
- This salad is best served fresh for optimal texture and flavor.
