Description
This BBQ Chicken Skewer Salad is a vibrant and hearty dish featuring tender grilled chicken marinated in flavorful BBQ sauce, fresh vegetables, and a creamy herby ranch dressing made with coconut milk and fresh herbs. The addition of grilled corn adds a smoky sweetness, while black beans and avocado bring texture and nutrition. Perfect for a balanced meal that's both satisfying and refreshing.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce, divided (such as Primal Kitchen)
- 8 (6-inch) wooden skewers, pre-soaked
Herby Ranch Dressing
- 1 cup avocado oil
- 1 large egg
- 1/2 cup unsweetened full fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 garlic cloves, minced
- 1/4 cup finely chopped fresh dill fronds
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon freshly ground black pepper
Salad
- 4 ears corn
- 2 tablespoons avocado oil
- 8 cups thinly sliced romaine lettuce (from about 2 small heads)
- 6 green onions, thinly sliced (green parts only)
- 16 ounces (about 2 cups) quartered grape tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup loosely packed, freshly chopped cilantro leaves
- 2 tablespoons freshly chopped basil
- 1 avocado, peeled, seeded, and diced into medium cubes
Instructions
- Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts to a uniform 1/2-inch thickness. Cut into 2-inch pieces and place in a large bowl. Add 3 tablespoons of avocado oil, 1 teaspoon kosher salt, and 1 cup of BBQ sauce. Stir until the chicken is well coated. Let marinate for at least 20 minutes at room temperature or cover and refrigerate for 4 to 8 hours for more flavor.
- Make the Herby Ranch Dressing: In a wide-mouth jar, combine 1 cup avocado oil and 1 large egg. Using an immersion blender, blend without moving it for 10 to 15 seconds until the mixture thickens and emulsifies into a creamy mayonnaise. Slowly move the blender up and down until fully combined. Add 1/2 cup coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 minced garlic cloves. Blend until smooth, then stir in 1/4 cup chopped dill, 1/4 cup chopped parsley, and 1 teaspoon freshly ground black pepper. Refrigerate until ready to use.
- Prepare the Chicken Skewers and Corn: Thread the marinated chicken pieces onto the soaked wooden skewers, 4 to 5 pieces each, and set aside. Drizzle 4 ears of corn with 2 tablespoons avocado oil and rub to evenly coat.
- Grill the corn: Preheat a grill over medium-high heat (350°F to 400°F). Oil the grill grates by dipping a wadded paper towel in oil and wiping it over the grates using tongs. Place the corn on the grill and cook for 10 to 12 minutes, turning often until tender and lightly charred. Remove and let cool slightly.
- Grill the chicken skewers: Place chicken skewers on the hot grill. Cook for 3 to 4 minutes until grill marks form. Flip and baste the grilled side with the remaining 1 cup BBQ sauce. Continue grilling for another 3 to 4 minutes until chicken is cooked through and grill-marked on both sides. Transfer the skewers to a platter to rest.
- Assemble the salad: In a large bowl, combine 8 cups thinly sliced romaine, 6 thinly sliced green onions (green parts only), 16 ounces quartered grape tomatoes, 1 (15-ounce) can drained and rinsed black beans, 1/4 cup chopped cilantro, and 2 tablespoons chopped basil. Add desired amount of herby ranch dressing and toss until well coated.
- Add grilled corn and avocado: Cut the kernels off the cobs and add to the salad along with the diced avocado. Gently toss to combine all ingredients evenly.
- Serve: Top the salad with the grilled chicken skewers. Serve immediately and enjoy the delicious combination of smoky, creamy, and fresh flavors.
Notes
- Pre-soaking wooden skewers prevents them from burning on the grill.
- For a spicier kick, add chili powder or smoked paprika to the chicken marinade.
- The homemade herby ranch dressing keeps well in the refrigerator for up to 3 days.
- Can substitute chicken thighs for a juicier option, adjusting grilling time accordingly.
- Make sure the chicken is cooked to an internal temperature of 165°F for safety.
- Use fresh herbs for the best flavor in the dressing.
