Can I use store-bought ranch instead of making it from scratch?

Absolutely! If you have a favorite store-bought ranch, feel free to use it. Just choose one with a mild flavor so it doesn’t overpower the other salad ingredients. Homemade does let you customize the herbs and creaminess, but convenience is king on a weeknight.

Is this recipe suitable for Whole30 or Paleo diets?

Yes—just skip the corn and black beans, and use a compliant BBQ sauce and ranch base. Read labels carefully to ensure your sauces fit your plan, and this salad becomes an excellent clean-eating dinner.

What if I don’t have a grill?

No grill, no problem! A grill pan on the stove or even the broiler in your oven will do the trick for both chicken and corn. Just look for those signature char marks and juicy chicken.

Can I prep any of this in advance?

Definitely! The chicken can be marinated overnight, the ranch dressing mixed up to a week ahead, and veggies chopped in the morning. Just grill and assemble right before mealtime for maximum freshness.

BBQ Chicken Skewer Salad Recipe

Name: BBQ Chicken Skewer Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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; 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

Description

This BBQ Chicken Skewer Salad combines juicy grilled chicken skewers marinated in BBQ sauce, fresh romaine lettuce, and a colorful array of vegetables, all topped with a creamy homemade herby ranch dressing. It’s a vibrant, flavor-packed main course perfect for summer grilling and nutritious meals.

Ingredients

Units Scale

For the Chicken Skewers:

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

For the Herby Ranch:

1 cup light tasting oil (avocado oil or “light” olive oil)
1 egg (omit if using store-bought mayo)
1/2 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
1/4 cup finely chopped fresh dill fronds
1/4 cup finely chopped fresh parsley
1 tsp freshly cracked black pepper

For the 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)
1/4 cup loosely packed freshly chopped cilantro leaves
2 tbsp freshly chopped basil leaves
1 avocado, peeled, seed removed, and diced medium

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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

For Whole30 compliance, omit corn and black beans and ensure the BBQ sauce is compliant.
If short on time, use a cup of store-bought light-flavored mayo for the dressing base.
Soaking the wooden skewers in water for 30 minutes before grilling helps prevent burning.
This herby ranch keeps for up to 1 week in the fridge in a sealed container.
Customize the salad vegetables to your preference for added variety.

Nutrition

Serving Size: 1/6th of recipe
Calories: 490
Sugar: 13g
Sodium: 1090mg
Fat: 31g
Saturated Fat: 6g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 30g
Cholesterol: 120mg