BBQ Chicken Skewer Salad

• Boneless skinless chicken breasts: provide lean protein and stay juicy when marinated. Look for even thickness for grilling.
• Avocado oil: is a heart healthy fat and has a high smoke point for grilling. Choose cold pressed for the best flavor.
• Kosher salt: helps bring out the flavors in the marinade and salad. Opt for flaky coarse grains.
• BBQ sauce: gives a sweet tangy glaze. Go for a brand with real ingredients and low added sugar if preferred.
• Wooden skewers: are classic for grilling. Soak before grilling to prevent burning.
• Light tasting oil: creates a neutral base for the ranch. Avocado oil or light olive oil makes a difference.
• Egg: helps the ranch dressing emulsify for creaminess. Use fresh for food safety.
• Full fat coconut milk: keeps the dressing dairy free and silky. Check labels for no added sweeteners.
• Lemon juice and red wine vinegar: add brightness. Use freshly squeezed lemon if possible.
• Onion powder and garlic: add savory depth.
• Fresh dill and parsley: give herby flavor. Pick bunches with perky leaves.
• Freshly cracked black pepper: for a peppery bite.
• Corn: brings sweetness and a pop of color. Go for ears with tight green husks.
• Romaine lettuce: stays crisp and refreshing. Look for tight heads without wilting.
• Green onions: add a pop of mild flavor.
• Grape tomatoes or cherry tomatoes: add juicy sweetness and color. Choose the ripest for best flavor.
• Black beans: add plant based protein and texture. Rinse well before using.
• Cilantro and basil leaves: layer in bright herbal notes. Fresh herbs shine here.
• Avocado: brings creaminess and subtle flavor. Pick one that yields just slightly to pressure.

Step-by-Step Instructions

Marinate the Chicken:

Pound chicken breasts with a meat mallet or heavy skillet so they are an even half inch thick. Cut into two inch cubes and place in a large bowl. Add avocado oil and kosher salt with one cup BBQ sauce. Mix so every piece is well coated. Let marinate at room temperature for twenty minutes or cover and refrigerate up to eight hours for more flavor.

Make the Herby Ranch:

Pour light tasting oil into a wide mouth jar. Crack the egg and let it settle at the bottom. Use an immersion blender without moving the head until the mixture thickens into mayo. Once creamy pull the blender up and down to blend thoroughly. If you prefer store bought mayo skip to the next step. Add coconut milk lemon juice red wine vinegar kosher salt onion powder and minced garlic. Blend again until smooth. Stir in chopped dill parsley and black pepper. Chill until ready to use.

Grill the Chicken and Corn:

Rub corn cobs with avocado oil. Heat grill to medium high and oil the grates carefully so food does not stick. Place corn on the hot grill turning every two minutes so kernels char and soften. It should take about ten to twelve minutes. Meanwhile put chicken cubes onto the soaked skewers. Set on the grill and cook three to four minutes on the first side so there are nice grill marks. Flip the skewers. Brush with a thin layer of BBQ sauce. Close the grill and cook for another three to four minutes or until the chicken is cooked through. Move everything off the grill and let cool for a moment.

Build the Salad:

In a big bowl combine romaine, green onions, grape tomatoes, black beans, chopped cilantro and basil. Toss lightly. Add enough herby ranch to coat the lettuce and toss again until evenly dressed. Slice the corn off the cob and add to the bowl with diced avocado. Toss gently once more so the salad is evenly mixed.

Serve and Enjoy:

Arrange salad on plates with the grilled chicken skewers alongside and a little more ranch if desired.

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One of my favorite ingredients is the fresh dill in the ranch. It reminds me of garden summers with my grandma who would always sneak extra herbs into anything she made. This recipe always brings back those memories every time I chop a pile of fresh herbs for the dressing.

Storage Tips

Store leftover chicken skewers and salad separately in airtight containers. The salad keeps best for up to two days. The ranch dressing stays fresh in the fridge for up to a week. If meal prepping make sure to only dress the salad right before serving to keep it crisp.

Ingredient Substitutions

You can swap chicken breasts for chicken thighs for richer flavor. If you want a more classic creamy ranch substitute a cup of your favorite store bought mayo. Use baby spinach or mixed greens if you do not have romaine lettuce. Skip corn and beans for a Whole30 version.

Serving Suggestions

Serve this salad as a main dish for casual gatherings or grill outs. It also makes a great meal prep option with everything packed separately. Add crumbled feta or shredded sharp cheddar on top if dairy is welcome at your table. For a bigger crowd set out all components so friends can build their own plates.

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Cultural and Seasonal Context

BBQ chicken on skewers is a staple across backyard cookouts in the United States while ranch dressing has become a comfort food classic. Fresh corn and tomatoes capture late summer flavors and make this a celebration of the season. The vibrant colors and fresh herbs remind me of summer patios and lively gatherings.

Recipe FAQs

→ How do I keep chicken skewers juicy on the grill?

Marinate the chicken in BBQ sauce and oil beforehand to lock in moisture, and avoid overcooking by turning frequently on medium-high heat.

→ Can I prepare the herby ranch dressing without an immersion blender?

Yes, you can use store-bought light mayo as a base and simply whisk in the remaining ingredients for a flavorful, creamy dressing.

→ What are good salad greens substitutes for romaine?

Butter lettuce, green leaf, or a mix of baby greens work well and maintain the fresh crunch in the salad.

→ How do I make the dish Whole30 compliant?

Omit the corn and black beans, and ensure the BBQ sauce and ranch ingredients are Whole30-friendly.

→ What's the best method for grilling corn for the salad?

Brush corn with avocado oil and grill over medium-high heat, turning every couple of minutes until lightly charred and tender.