BBQ Chicken Skewer Salad (Print-Friendly Version)
Juicy BBQ chicken skewers served over crunchy greens, fresh veggies, and creamy herbed ranch, bringing vibrant flavors together.
# What You’ll Need to Make This:
→ Chicken Skewers
01 -
900 g boneless, skinless chicken breasts
02 -
45 ml avocado oil
03 -
5 g kosher salt
04 -
480 ml BBQ sauce (such as Primal Kitchen brand), divided
05 -
8 wooden skewers, 15 cm, pre-soaked
→ Herby Ranch Dressing
06 -
240 ml light-tasting oil (e.g. avocado oil or mild olive oil, or substitute 240 ml store-bought light mayo)
07 -
1 large egg (omit if using store-bought mayo)
08 -
120 ml unsweetened full-fat coconut milk
09 -
30 ml lemon juice
10 -
15 ml red wine vinegar
11 -
5 g kosher salt
12 -
3 g onion powder
13 -
2 garlic cloves, minced
14 -
15 g fresh dill fronds, finely chopped
15 -
10 g fresh parsley, finely chopped
16 -
2 g freshly cracked black pepper
→ Salad
17 -
4 ears corn (omit for Whole30)
18 -
30 ml avocado oil
19 -
500 g romaine lettuce, thinly sliced (about 8 cups) or 2 small heads
20 -
6 green onions, green parts only, thinly sliced
21 -
300 g grape tomatoes, quartered (about 2 cups)
22 -
425 g canned black beans, drained and rinsed (1 can; omit for Whole30)
23 -
10 g cilantro leaves, freshly chopped (about 15 ml loosely packed)
24 -
5 g basil leaves, freshly chopped (about 30 ml)
25 -
1 medium avocado, peeled, pitted, and diced
# How to Prepare:
01 -
Pound chicken breasts to an even 1.25 cm thickness using a meat mallet or the bottom of a heavy skillet. Cut into 5 cm cubes. In a large bowl, combine chicken, avocado oil, salt, and 240 ml BBQ sauce. Mix thoroughly and marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4–8 hours for deeper flavor.
02 -
Pour oil into a wide-mouth jar. Add egg and allow it to settle. With an immersion blender head resting on the yolk, blend without moving until a thick mayonnaise forms at the bottom, about 10 seconds. Slowly lift and lower the blender until the mixture is fully emulsified. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic; blend again briefly. Stir in dill, parsley, and black pepper. Refrigerate until needed.
03 -
Coat the corn with 30 ml avocado oil. Preheat the grill to medium-high (175–200°C) and oil the grates lightly using tongs and a paper towel dipped in oil. Grill corn, turning every 2 minutes, until tender and charred, about 10–12 minutes total. Thread marinated chicken onto skewers. Place skewers on the grill and cook for 3–4 minutes on one side until grill marks form. Flip, baste with half of the reserved BBQ sauce, and cook for another 3–4 minutes or until chicken is cooked through with clear grill marks. Keep grill lid closed as much as possible during cooking. Remove corn and chicken from grill and allow corn to cool.
04 -
In a large bowl, combine sliced romaine, green onions, grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until the lettuce is evenly coated. Cut grilled corn from the cobs and add to the salad along with diced avocado. Gently toss to combine.
05 -
Serve salad on plates with BBQ chicken skewers on top. Enjoy immediately.
# Extra Tips:
01 -
For a Whole30 compliant version, omit the corn and black beans, and ensure your BBQ sauce and mayo are approved.
02 -
The herby ranch dressing keeps for up to one week refrigerated.