Description
A vibrant and flavorful BBQ Chicken Skewer Salad featuring tender marinated grilled chicken, sweet grilled corn, fresh vegetables, and a creamy herby ranch dressing made from scratch. This satisfying salad combines smoky, tangy, and fresh elements perfect for a healthy and delicious meal 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
- 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 minced garlic
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
Salad
- 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, diced medium)
Instructions
- Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts to a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir to combine thoroughly. Let the mixture marinate at least 20 minutes at room temperature, or cover and refrigerate 4-8 hours for a deeper flavor.
- Prepare the Herby-Ranch Dressing: Pour 1 cup of light tasting oil into a wide mouth jar that fits an immersion blender. Crack the egg into the oil and let it sink to the bottom. Insert the immersion blender, resting the blade on top of the yolk without moving it until a thick, white mayo forms (approximately 10 seconds). Then slowly raise and lower the blender to emulsify the entire jar. Alternatively, use store-bought light-flavored mayo. Add ½ cup coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic to the jar and blend once more. Stir in fresh dill, parsley, and black pepper. Refrigerate until ready; dressing keeps for up to 1 week.
- Prepare the Corn: Drizzle 4 ears of corn with 2 tablespoons avocado oil and rub to coat evenly.
- Heat and Oil the Grill: Preheat grill to medium-high heat (350-400°F). Oil the grill grates by dipping a wadded paper towel in oil and wiping the grates carefully using tongs, avoiding excess oil to prevent flare-ups.
- Grill the Corn and Chicken: Place corn on the grill, turning every 2 minutes to cook evenly, about 10-12 minutes until tender. Place chicken skewers on the grill; cook 3-4 minutes on first side until grill marks form. Flip skewers and baste with reserved BBQ sauce. Continue cooking with grill closed as much as possible until chicken is cooked through with nice grill marks on both sides, another 3-4 minutes. Remove corn and chicken from grill and let corn cool enough to handle.
- Assemble the Salad: In a large bowl, combine romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby-ranch dressing and toss to coat the lettuce well.
- Finish the Salad: Remove kernels from the cooled corn cobs and add to the salad mixture along with diced avocado. Toss gently to combine all ingredients evenly.
- Serve: Plate the salad and arrange the grilled BBQ chicken skewers on top or alongside. Enjoy this fresh, smoky, and satisfying meal!
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- If using store-bought mayo instead of homemade, opt for a light and mild-flavored variety.
- Omit corn and black beans to make this recipe Whole30 compliant.
- You can marinate chicken overnight for enhanced flavor and tenderness.
- Grill temperature control is essential to avoid flare-ups and to ensure even cooking.
- The herby ranch dressing can be made in advance and stored refrigerated up to one week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
