If you are craving a fresh, vibrant, and flavor-packed meal, this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is exactly what you need to brighten your table and delight your taste buds. Combining the smoky, tangy goodness of grilled BBQ chicken skewers with a crisp salad bursting with fresh herbs and veggies, plus a creamy, zesty ranch dressing that elevates every bite, this dish is as wholesome as it is delicious. Perfect for family dinners, weekend cookouts, or even a lively lunch with friends, it’s a salad that satisfies on every level.
Ingredients You’ll Need
These ingredients might seem simple but each one plays a crucial role in creating that perfect harmony of textures, flavors, and colors that make the BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe so unforgettable.
- 2 pounds boneless skinless chicken breasts: The star protein, providing juicy and tender bites after grilling.
- 3 tbsp avocado oil: Adds healthy fat and helps marinate the chicken beautifully.
- 1 tsp kosher salt: Essential for seasoning and enhancing natural flavors.
- 2 cups BBQ sauce: Choose your favorite, like the Primal Kitchen brand, for a smoky, tangy punch.
- 8 (6-inch) wooden skewers, pre-soaked: Prevent the skewers from burning on the grill and keep the chicken intact.
- 1 cup light tasting oil (avocado or light olive oil): For emulsifying the herby ranch dressing to creamy perfection.
- 1 egg (optional): Helps create homemade mayo in the dressing, but store-bought mayo works too.
- ½ cup unsweetened full fat coconut milk: Adds richness and a subtle creaminess to the dressing.
- 2 tbsp lemon juice: Brings a fresh, bright acidity to balance the flavors.
- 1 tbsp red wine vinegar: Gives the dressing a sharp tang that pairs perfectly with herbs.
- 1 tsp kosher salt & 1 tsp onion powder: Key seasoning that deepens taste.
- 2 cloves garlic, minced: Adds a punch of savory aromatic flavor to the ranch dressing.
- ¼ cup finely chopped fresh dill fronds: Contributes a fragrant herbaceous note.
- ¼ cup finely chopped fresh parsley: Freshness that brightens the entire dressing.
- 1 tsp freshly cracked black pepper: A mild heat to round out flavors.
- 4 ears corn: Sweet, charred kernels add crunch and color.
- 2 tbsp avocado oil: Used to coat the corn before grilling for the best caramelization.
- 8 cups thinly sliced romaine lettuce or 2 small heads: Crisp, fresh greens serve as the salad base.
- 6 green onions, thinly sliced (green part only): A mild onion flavor to lift the salad.
- 2 cups quartered grape tomatoes: Juicy bursts of sweetness and color.
- 1 (15-ounce) can black beans, drained and rinsed (optional): Adds protein and heartiness.
- ¼ cup loosely packed freshly chopped cilantro leaves: Adds a lovely herbal zing.
- 2 tbsp freshly chopped basil leaves: Sweet and aromatic notes that complement the herbs.
- 1 avocado, peeled, seed removed, and diced medium: Creamy texture that ties it all together.
How to Make BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Step 1: Marinate the Chicken
Start by pounding the chicken breasts to an even thickness so they cook evenly. Cut into cubes, then marinate with avocado oil, kosher salt, and half of the BBQ sauce. This step infuses your chicken with moisture and flavor, setting the stage for those unforgettable grill marks and juicy bites later on.
Step 2: Prepare the Herby Ranch Dressing
Blend your light oil and egg (if using) to create a homemade mayo base—it’s surprisingly simple and so much fresher than store-bought. Then whisk in coconut milk, lemon juice, vinegar, seasonings, and the fresh herbs. This herby ranch dressing is creamy, tangy, and loaded with garden-fresh flavor that perfectly complements the smoky chicken.
Step 3: Grill the Corn and Chicken Skewers
Coat the ears of corn with avocado oil and grill them until tender and lightly charred, turning often for even cooking. At the same time, thread your marinated chicken onto skewers and grill until nicely marked and cooked through, basting occasionally with the remaining BBQ sauce for extra glaze and flavor. The smoky char is what takes this salad beyond ordinary.
Step 4: Assemble the Salad Components
In a large bowl, toss the romaine, green onions, tomatoes, black beans, cilantro, and basil with your herby ranch dressing until everything is lightly coated. This mix of textures and flavors creates a vibrant green base filled with freshness and vitality.
Step 5: Add Corn Kernels and Avocado
Cut the grilled corn kernels off the cobs and gently fold them into the salad along with creamy avocado pieces. These additions lend sweetness, creaminess, and that irresistible grilled crunch that keeps every forkful interesting.
Step 6: Serve with BBQ Chicken Skewers
Arrange the tossed salad on a large platter or individual plates, then top each with the hot BBQ chicken skewers. This final presentation brings together all the elements for a feast that’s as beautiful as it is delicious.
How to Serve BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Garnishes
For an extra pop, sprinkle freshly chopped herbs like cilantro or basil on top, or add a squeeze of fresh lemon for a zingy lift right before serving. Toasted pumpkin seeds or a dash of smoked paprika also make fantastic garnishes to enhance texture and flavor.
Side Dishes
This salad is fantastic on its own, but if you want to serve something alongside, think light and summery: crusty garlic bread, a chilled cucumber salad, or some grilled sweet potatoes complement the smoky chicken perfectly without overpowering the flavors.
Creative Ways to Present
Consider serving the salad in large mason jars for a picnic vibe or layering the salad base and chicken skewers on colorful platters surrounded by lemon wedges for a festive, family-style presentation. Mini individual salad bowls with a skewer resting atop make for easy, mess-free eating at parties.
Make Ahead and Storage
Storing Leftovers
You can store any leftover BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe in an airtight container for up to 3 days in the refrigerator. Keep the chicken separate from the salad greens if possible to prevent sogginess, and drizzle the dressing just before serving.
Freezing
While the chicken skewers freeze well when stored without the salad and dressing, the fresh salad and herby ranch do not freeze well due to texture changes. Freeze the cooked chicken skewers in zip-top bags for up to 2 months for quick future meals.
Reheating
Gently reheat the chicken skewers in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving to keep the chicken juicy and grilled. Reheat separately from the salad to maintain freshness.
FAQs
Can I use a different protein instead of chicken for this recipe?
Absolutely! This BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is versatile. Grilled shrimp, beef, or even tofu skewers can be substituted to suit your preferences while keeping the flavors vibrant and satisfying.
Is the homemade herby ranch dressing necessary, or can I use store-bought?
While store-bought ranch can save time, the homemade herby ranch dressing in this recipe adds a fresh herbal brightness and creaminess that really elevates the salad. If you opt for store-bought, consider adding extra fresh herbs to mimic the flavor profile.
Can I make this BBQ Chicken Skewer Salad for meal prep?
Yes! Just keep the components separate—store the grilled chicken skewers, salad greens, veggies, and dressing in separate containers. Combine them just before eating to maintain crispness and freshness.
What should I do if I don’t have a grill?
No grill? No problem! You can cook the chicken skewers and corn in a grill pan or on a broiler. Just watch carefully to achieve that charred flavor and don’t forget to baste the chicken with BBQ sauce for that signature taste.
Is this recipe suitable for Whole30 or paleo diets?
The recipe is flexible: omit the black beans and corn to make it Whole30-compliant, and ensure your BBQ sauce and dressings are free from non-compliant ingredients. Using avocado oil and fresh herbs keeps it aligned with paleo-friendly guidelines.
Final Thoughts
There is something so joyous and satisfying about a BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe that combines smoky grilled chicken, fresh greens, herbs, and that luscious homemade ranch. It’s a meal that feels both indulgent and nourishing, perfect for any occasion where you want to share good food and good company. Give this recipe a try—you might just find your new favorite salad to make again and again.
Print
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
A flavorful and vibrant BBQ Chicken Skewer Salad featuring tender grilled chicken marinated in BBQ sauce, fresh grilled corn, and a creamy herby ranch dressing made from scratch. This hearty salad is perfect for a satisfying summer meal, combining smoky grilled flavors with crisp fresh vegetables and herbs.
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 cobb 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
- Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.
- Marinate chicken longer (up to 8 hours) for deeper flavor.
- If using store-bought mayo, omit the egg and emulsification step in the herby ranch dressing.
- Omit corn and black beans for a Whole30 compliant version of this salad.
- Grill temperature should be maintained at medium-high (350-400°F) to ensure proper cooking without burning.
