BBQ Chicken Skewer Salad

I love those late-summer afternoons when the grill scent drifts through the neighborhood and everyone slows down just a little. There is something so comforting about threading chicken onto skewers, brushing it with tangy sauce, and then piling those charred bites onto a bed of crisp greens. The first time I made this salad for a backyard gathering, neighbors stopped by just to ask what smelled so good. Within the first 100 words I’ll mention the star here for good search sense, and that is the BBQ Chicken Skewer Salad, which ties together smoky, sweet, and bright flavors in every forkful. This salad is exactly the kind of dish I want on rotation: easy to scale, forgiving with timing, and full of texture contrasts. It feeds a crowd, packs beautifully for lunches, and still feels like a little indulgence without being heavy. If you want a recipe that hits all the comforting notes without fuss, stay with me. I’ll walk through tools, steps, variations, and the tiny tricks that make it feel like home.

Kitchen Essentials You’ll Need

Small reliable tools make a big difference with this recipe. You do not need a professional grill to get great results, but a few pieces of everyday gear will help you cook confidently and keep cleanup simple.

• Sharp chef’s knife for trimming and slicing the chicken and herbs.
• Cutting board that is large enough for safe handling.
• Mixing bowls for marinades and dressing.
• Grill or grill pan for those tasty charred edges.
• Wooden skewers (pre-soaked) and tongs to turn skewers without losing sauce.
• Instant-read thermometer to check for doneness quickly.
• Small whisk or fork for emulsifying the herby ranch.

A rimmed baking sheet helps if you decide to bake or broil the skewers. A mesh strainer is handy for rinsing beans and herbs. These tools let you move smoothly from prep to plate and make the whole evening feel relaxed.

Why You’ll Love This BBQ Chicken Skewer Salad

This salad is one of my go-tos when I want a weeknight meal that tastes like a celebration. Picture warm, caramelized chicken threaded on skewers, glossy with barbecue sauce, lying across a crisp pile of romaine. The herby ranch adds cooling creaminess while fresh basil and cilantro lift every bite. It is a dish of contrasts.

• Flavor contrasts: smoky-sweet chicken with bright lemon and fresh herbs.
• Texture play: crunchy romaine, tender grilled corn, creamy avocado, and a little pop from grape tomatoes.
• Practical and flexible: you can grill, broil, or pan-sear the skewers and still end up with a winner.
• Crowd-pleasing: perfect for potlucks, weeknight dinners, or Sunday meal prep when you want something pretty that stores well.

You will love how the herbs make the dressing sing. The dill and parsley in the herby-ranch add depth without heaviness. The salad feels lighter than a bowl of heavy greens but more substantial than a simple side salad. It is the kind of meal I reach for when I want comfort without feeling weighed down.

BBQ Chicken Skewer Salad Ingredients

Here are the ingredients you will need for this recipe. I list exactly what I use so you can follow along easily and get the balances right.

2 pounds boneless skinless chicken breasts, 3 tbsp avocado oil, 1 tsp kosher salt, 2 cups bbq sauce (I use Primal Kitchen brand), 8 [6-inch] wooden skewers (pre-soaked), 1 cup light tasting oil, 1 egg ((omit if using store-bought mayo), see note)), 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 minced garlic, 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 and seed removed and diced medium).

You may also want pantry staples like salt, pepper, olive oil, and a pinch of sugar if your BBQ sauce is very tart. Fresh herbs make a big difference so do not skimp on the dill, parsley, cilantro, and basil.

Step-by-Step Instructions

1. Cut and season the chicken. Slice the 2 pounds boneless skinless chicken breasts into even 1-inch cubes so they cook uniformly. Toss the pieces with 3 tbsp avocado oil and 1 tsp kosher salt until they are lightly coated and glossy. Let them rest while you prep other ingredients; the oil helps the chicken brown and keeps the meat juicy as it grills.
2. Thread the chicken onto skewers. Divide the chicken into eight equal portions and gently thread onto the 8 [6-inch] wooden skewers (pre-soaked). Leave a little space between pieces so heat circulates and you get good char on the edges.
3. Make the herby-ranch dressing. In a bowl combine 1 cup light tasting oil, 1 egg ((omit if using store-bought mayo), see note)), 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 minced garlic, ¼ cup finely chopped fresh dill fronds, ¼ cup finely chopped fresh parsley, and 1 tsp freshly cracked black pepper. Whisk until the mixture is creamy and slightly thick. Taste and adjust lemon or salt.
4. Preheat your grill. Heat the grill to medium-high so it is hot enough to sizzle when chicken touches the grates. Oil the grates lightly or brush the skewers with a touch of avocado oil to prevent sticking.
5. Grill the chicken skewers. Place skewers on the hot grill. After 3 to 4 minutes you should see nice char marks and the edges will start to darken. Brush a generous layer of 2 cups bbq sauce (I use Primal Kitchen brand) onto the exposed chicken. Turn and baste again. Grill another 3 to 4 minutes until the internal temperature reaches 165°F and the sauce is glossy and slightly caramelized.
6. Prepare the salad base. While chicken rests for a few minutes to seal in juices, char the corn if using. Toss 4 ears corn (*omit for Whole30) with 2 tbsp avocado oil and grill until kernels show charred spots. Slice kernels off the cob. Combine 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, and diced 1 avocado (peeled and seed removed and diced medium).
7. Assemble and serve. Lay warm chicken skewers on top of the salad. Drizzle the herby-ranch over everything or serve it on the side. Toss gently if you plan to mix, or let guests help themselves so the avocado does not get mashed.

Fun Variations You Can Try

• Swap the BBQ sauce for a smoky chipotle glaze if you want a spicy kick. Add a teaspoon of adobo sauce to the BBQ for depth.
• Make it Mediterranean by using a lemon-oregano marinade instead of BBQ and swap black beans for chickpeas. Use tzatziki instead of the herby-ranch.
• For a Whole30 version omit the corn and black beans and use a compliant BBQ sauce.
• If you prefer dairy ranch flavor without making mayo, stir Greek yogurt into the coconut milk base for a tangy alternative.
• Use shrimp or tofu skewers for a vegetarian swap. Tofu soaks up the barbecue flavor beautifully when pressed and sliced into thick slabs.
• Add roasted sweet potato cubes for extra heartiness and a pleasant sweet balance against the BBQ glaze.
• Change the greens to baby spinach or mixed lettuces for a softer mouthfeel and a different color palette.

How I Love to Serve It

I almost always plate this salad family-style on a large wooden platter when friends are over. The warm chicken skewers sit across a mound of bright greens so everyone can take what they like. The contrast between hot meat and cool dressing is one of my favorite things.

Serve it with lightly toasted pita or cornbread for bread lovers. A small bowl of extra BBQ sauce and another of herby-ranch let guests customize their bites. For weeknight dinners I will often slice the chicken off the skewers and toss everything in a giant bowl so the dressing coats the leaves just enough.

If it is a sunny afternoon I put out paper plates and let people eat on the patio. Candlelit evenings call for ceramic plates and linen napkins. The textures are delightful whether you eat with a fork or pick a skewer up and nibble. Complement the meal with a simple side of grilled vegetables or a chilled fruit salad for a balance of sweet and smoky.

Helpful Tips from My Kitchen

Treat the chicken with a little patience and it will reward you. Even heat distribution and quick searing give you those irresistible caramelized edges. If you are using wooden skewers, soaking them prevents burning and makes turning easier.

Always preheat the grill long enough so a drop of water sizzles on contact. Use an instant-read thermometer and target 165°F for safe, juicy chicken. Rest the meat briefly after cooking to allow juices to redistribute. When making the herby-ranch, taste as you go. The dill and parsley should be present but not overpowering. Lemon juice brightens the dressing and you may need a touch more if your coconut milk is very rich.

Plan your assembly so avocado is added last to avoid browning. If prepping ahead, keep components separate: grilled chicken, salad greens, and dressing stored individually chill well and come together beautifully at mealtime. When transporting to a picnic, pack the dressing in a small jar and shake before serving.

Important Cooking Reminders

• Always check chicken reaches an internal temperature of 165°F with an instant-read thermometer before serving.
• Soak wooden skewers for at least 30 minutes to prevent scorching on the grill.
• Cool leftovers quickly and refrigerate in airtight containers within two hours of cooking.
• Reheat gently in a 350°F oven covered with foil to preserve juiciness, or microwave on medium power in short intervals.
• If making ahead, keep avocado and dressing separate until just before serving to avoid sogginess.
• Avoid over-basting early on; wait until the chicken is nearly done to apply BBQ sauce so it does not burn.
• Common mistake: crowding the grill. Leave space between skewers for even charring and airflow.
• For food safety, do not reuse a marinade that touched raw chicken unless you boil it first.

Nutritional Information (Estimated)

This salad balances protein and healthy fats with fresh vegetables for a satisfying meal. An estimated per-serving breakdown for a generous main-course portion is roughly 550 to 650 calories depending on how much dressing and avocado you use. Carbohydrates are moderate, primarily from corn, tomatoes, and beans, often around 40 to 55 grams per serving. Fat can range from 25 to 35 grams thanks to avocado, oil, and coconut milk. Protein is substantial from the chicken and beans, generally 35 to 50 grams per serving. These numbers are approximate and will vary based on portion sizes and specific ingredient brands.

Recipe Details

• Prep Time: 20 minutes active, plus marinating time if desired
• Cook Time: 12 to 15 minutes on the grill
• Total Time: About 35 minutes from start to finish
• Yield: Serves 4 to 6 as a main dish

Common Questions You Might Have

Can I use chicken thighs instead of breasts? Yes. Chicken thighs are forgiving and stay juicy. If using boneless skinless thighs, cut them into similar-sized pieces so they cook evenly. You may find thighs are a little more flavorful and require the same target internal temperature of 165°F.

How do I make this gluten-free and Whole30 compliant? To make it gluten-free, check your BBQ sauce label for any wheat-containing ingredients or soy. For Whole30, omit black beans and corn and choose a compliant BBQ sauce. Use the herby-ranch without the egg if you prefer or ensure any substitutions are Whole30 approved.

Can I bake or broil the skewers if I do not have a grill? Absolutely. Lay skewers on a rimmed baking sheet lined with foil and broil on high for 4 to 6 minutes per side until edges are caramelized. Alternatively, bake at 425°F for about 10 to 15 minutes and finish under the broiler for color. Watch carefully to avoid burning the BBQ sauce.

Conclusion

Bringing this BBQ Chicken Skewer Salad to the table always feels like offering a little celebration. The warm, smoky chicken threaded on skewers, the cool herby-ranch, and the bright herbs create a melody of flavors and textures that linger in memory. If you want inspiration for slight tweaks or presentation ideas, take a peek at this version from The Defined Dish and a helpful take from Prevention RD. Both show how flexible the idea can be and may spark a new favorite twist. I hope this recipe brings you that same cozy, delicious feeling I get when I bite into a forkful of smoky chicken, creamy avocado, crisp lettuce, and herby dressing. Try it on a busy weeknight or for a weekend gathering and notice how it somehow makes ordinary moments feel like something to savor. Enjoy making and sharing this BBQ Chicken Skewer Salad with the people you love.

BBQ Chicken Skewer Salad

---

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A delightful salad featuring grilled chicken skewers brushed with BBQ sauce, served over a bed of crisp greens with herby ranch dressing.

---

Ingredients

Scale 1x2x3x

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce
• 8 [6-inch] wooden skewers (pre-soaked)
• 1 cup light tasting 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 minced garlic
• 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
• 6 green onions (thinly sliced, green part only)
• 2 cups quartered grape tomatoes
• 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

1. Cut and season the chicken: Slice the chicken into 1-inch cubes, toss with avocado oil and salt, and let rest.
2. Thread the chicken onto skewers: Divide the chicken into eight portions and thread onto skewers, leaving space between pieces.
3. Make the herby-ranch dressing: Whisk together light tasting oil, egg, coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper until creamy.
4. Preheat your grill: Heat to medium-high.
5. Grill the chicken skewers: Place skewers on the grill, baste with BBQ sauce, and grill until cooked through, about 6-8 minutes total.
6. Prepare the salad base: Grill corn (if using) and combine it with the other salad ingredients in a large bowl.
7. Assemble and serve: Lay warm chicken skewers on top of the salad, drizzle with herby-ranch, and serve.

Notes

For a spicier version, swap BBQ sauce with a smoky chipotle glaze. Serve with pita or cornbread.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 10g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 45g
• Cholesterol: 150mg

Keywords: bbq, chicken, salad, skewers, summer, healthy