Name: BBQ Chicken Skewer Salad
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 recommended); 8 [6-inch] wooden skewers, pre-soaked; 1 cup light tasting oil (avocado 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 (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

Nothing says summer like the smoky, sweet flavor of BBQ chicken combined with crisp, fresh salad ingredients. This BBQ Chicken Skewer Salad is the perfect combination of juicy chicken, vibrant vegetables, and a creamy herby ranch dressing that’s light enough to keep things fresh but flavorful enough to keep you coming back for more. Whether you’re making a weeknight dinner or entertaining friends, this dish hits all the right notes. And for those following Whole30 or looking for clean-eating options, I’ve got you covered with simple swaps that don’t compromise taste.

Recipe Origin

Grilled chicken skewers have been a favorite in backyard barbecues for decades, and pairing them with a salad elevates them from casual to gourmet. Inspired by a mix of Southern BBQ flavors and Mediterranean-style herb-forward salads, this dish brings together smoky, tangy, and fresh flavors in every bite. The herby ranch dressing adds a homemade touch that balances the savory chicken and crisp vegetables perfectly.

Kitchen Tools You’ll Need

Grill or grill pan
Wooden skewers (soaked to prevent burning)
Large mixing bowls
Measuring cups and spoons
Whisk or blender (for the dressing)
Sharp knife and cutting board
Tongs or spatula for grilling
Salad serving bowl

Why You’ll Love This Recipe

This isn’t just a salad—it’s a full-on flavor experience. Here’s why it will become a staple:

Versatile

Perfect for a weeknight dinner, a meal prep option, or even a summer party. You can scale it up or down depending on your crowd.

Whole30-Friendly Options

Easily adaptable for Whole30 by omitting corn and black beans, using compliant BBQ sauce, and swapping mayo or coconut milk as instructed.

Budget-Friendly

Uses simple, fresh ingredients that you can find in most kitchens or local markets.

Quick and Easy

Grill, slice, toss, and you’re done. Even beginners can make this a success.

Customizable

Swap in different greens, use chicken thighs instead of breasts, or add other seasonal vegetables.

Crowd-Pleasing

Juicy chicken, creamy ranch, crunchy salad—everyone will love it.

Chef’s Pro Tips for Perfect Results

Soak your skewers: This prevents the wood from burning while grilling.
Marinate the chicken: Even 15–20 minutes in BBQ sauce makes a huge difference.
Don’t overcook: Chicken breasts cook quickly; grill until just done to keep them juicy.
Prep the veggies ahead: Slice lettuce, tomatoes, and avocado in advance to save time.
Dress at the last minute: Tossing the salad just before serving keeps greens crisp.

Ingredients in BBQ Chicken Skewer Salad

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

For the Chicken Skewers

Chicken Breasts: Juicy, tender, and perfect for grilling.

Avocado Oil: Keeps chicken moist and helps the BBQ sauce stick.

Kosher Salt: Simple seasoning to enhance flavor.

BBQ Sauce: Sweet, tangy, and smoky. Use Whole30-compliant if needed.

Wooden Skewers: Pre-soaked to prevent burning and make handling easy.

For the W30 Herby Ranch Dressing

Light Tasting Oil: Avocado or light olive oil creates a creamy base.

Egg: Optional if making from scratch; acts as an emulsifier.

Coconut Milk: Full-fat, unsweetened, adds creaminess.

Lemon Juice & Red Wine Vinegar: Adds brightness and acidity.

Kosher Salt, Onion Powder, Garlic: Seasoning essentials for depth of flavor.

Fresh Dill & Parsley: Herb-forward flavor that makes the dressing pop.

Black Pepper: Balances the creaminess with a little bite.

For the Salad

Romaine Lettuce: Crisp base for the salad.

Corn: Optional for Whole30; adds sweetness and crunch.

Green Onions: Mild onion flavor and color.

Grape Tomatoes: Juicy bursts of sweetness.

Black Beans: Optional for Whole30; adds protein and texture.

Cilantro & Basil: Fresh herbs to brighten the salad.

Avocado: Creamy, buttery texture and richness.

Instructions

Preheat Your Equipment

Prepare your grill or grill pan to medium-high heat. Soak wooden skewers in water for at least 30 minutes to prevent burning.

Prepare the Chicken Skewers

Cut chicken breasts into even-sized pieces. Toss with avocado oil and kosher salt. Thread onto skewers and brush generously with BBQ sauce. Let sit while preparing other ingredients.

Make the Herby Ranch Dressing

In a blender or whisking bowl, combine oil, egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper. Blend until smooth and creamy.

Prepare the Salad

If using corn, grill or roast until lightly charred. Slice romaine, green onions, and tomatoes. Dice avocado. Combine all salad ingredients in a large bowl, adding herbs last.

Grill the Chicken Skewers

Place skewers on the preheated grill. Cook 4–5 minutes per side, basting occasionally with BBQ sauce, until chicken is cooked through and has nice grill marks.

Assemble the Salad

Remove chicken from skewers and slice into bite-sized pieces. Arrange over the salad. Drizzle with herby ranch and toss gently.

Serve and Enjoy

Serve immediately while chicken is warm and salad is crisp. Enjoy the combination of smoky chicken, fresh herbs, creamy dressing, and vibrant vegetables.

Nutrition Facts

Servings: 6
Calories per serving: ~400–450
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

How to Serve BBQ Chicken Skewer Salad

Meal Prep: Portion into containers for an easy, grab-and-go lunch.
Side Dish: Serve alongside grilled veggies or quinoa.
Appetizer Version: Make mini skewers and serve on a platter with dipping sauce.
Whole30: Omit corn and black beans and use compliant BBQ sauce and dressing.
With Bread: Serve with warm flatbread for scooping.

Make-Ahead and Storage Tips

Prep Ahead: Chop vegetables and make dressing up to a day in advance.
Store Leftovers: Keep grilled chicken and salad separate in airtight containers in the fridge for up to 2 days.
Reheat Chicken: Warm gently in a skillet or microwave before adding to salad.
Freezing: Grilled chicken can be frozen, but salad ingredients are best fresh.

Variations to Try

Chicken Thighs: Juicier than breasts, adds richness.
Veggie Mix: Add bell peppers, zucchini, or roasted sweet potatoes.
Different Greens: Spinach, arugula, or kale can replace romaine.
Spicy Twist: Add a dash of hot sauce to the dressing or BBQ sauce.
Vegan Option: Use grilled tofu or tempeh instead of chicken, and a plant-based ranch.

Additional Tips

Keep skewers evenly sized for consistent cooking.
Toss salad just before serving to keep greens crisp.
Taste and adjust the dressing seasoning before tossing.
Use fresh herbs generously for a vibrant, flavorful salad.
If you prefer a thicker dressing, chill it for 30 minutes before serving.

FAQ Section

Q1: Can I use pre-cooked chicken?
A1: Yes, just slice and toss with salad. You may skip the grilling step.

Q2: How do I make this Whole30-compliant?
A2: Use Whole30-compliant BBQ sauce, omit corn and black beans, and make the ranch with avocado oil and coconut milk.

Q3: Can I grill indoors?
A3: Absolutely. Use a grill pan or broil in the oven until cooked through.

Q4: Can I make the dressing ahead?
A4: Yes, store in an airtight container in the fridge for up to 2 days.

Q5: How do I prevent salad from getting soggy?
A5: Keep dressing separate until just before serving.

Q6: Can I use frozen chicken breasts?
A6: Thaw completely before grilling to ensure even cooking.

Q7: Can I make this gluten-free?
A7: Yes, as long as your BBQ sauce is gluten-free.

Q8: How do I avoid overcooking chicken on skewers?
A8: Grill over medium-high heat, turning once or twice, and use a meat thermometer (165°F internal temperature).

Q9: Can I add other vegetables?
A9: Definitely! Bell peppers, zucchini, or mushrooms all grill beautifully on skewers.

Q10: Can I serve this warm or cold?
A10: Both! Warm chicken with fresh salad is ideal, but leftovers can be enjoyed chilled.

Conclusion

This BBQ Chicken Skewer Salad brings together the best of grilled flavors and fresh, herbaceous vegetables, making it a perfect meal for summer, weeknights, or entertaining. It’s versatile, colorful, and satisfying, with plenty of Whole30-friendly options. Juicy chicken, creamy herby ranch, and vibrant vegetables—this is one salad you’ll keep coming back to again and again.