BBQ Chicken Skewer Salad - A Fresh Summer Recipe
Craving a vibrant, flavorful meal that screams summer? This BBQ Chicken Skewer Salad is a delightful spin on the classic California Pizza Kitchen BBQ Chicken Salad. Packed with juicy grilled chicken skewers, crisp veggies, and a creamy dressing, this summer recipe is perfect for warm evenings or casual gatherings. Whether you're a fan of BBQ chicken salad or just looking for a fresh way to enjoy chicken skewers, this dish will hit all the right spots!
Ingredients
For the Grilled Chicken Skewers
- 2 lbs 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
For the Whole30 Herby Ranch
- 1 cup light-tasting oil avocado or light olive oil; or sub store-bought mayo
- 1 egg omit if using 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 fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- 1 tsp freshly cracked black pepper
For the Salad
- 4 ears corn omit for Whole30
- 2 tbsp avocado oil
- 8 cups romaine lettuce thinly sliced (or 2 small heads)
- 6 green onions thinly sliced (green parts only)
- 2 cups grape tomatoes quartered
- 1 15-oz can black beans, drained and rinsed (omit for Whole30)
- ¼ cup fresh cilantro loosely packed and chopped
- 2 tbsp fresh basil chopped
- 1 avocado peeled, seeded, and diced
Instructions
Marinate the Chicken
- Pound the chicken breasts to a uniform ½-inch thickness using a meat mallet or heavy skillet.
- Cut into 2-inch cubes and place in a large bowl.
- Add avocado oil, kosher salt, and 1 cup BBQ sauce. Stir to coat evenly.
- Let marinate at room temperature for 20 minutes or refrigerate for 4-8 hours for deeper flavor.
Prepare the Whole30 Herby Ranch
- In a wide-mouth jar, pour in the oil and crack the egg, letting it sink to the bottom.
- Using an immersion blender, blend without moving until a creamy mayo forms at the bottom (about 10 seconds). Slowly move the blender up and down to emulsify the entire jar. (Alternatively, use 1 cup store-bought mayo.)
- Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend again to combine.
- Stir in dill, parsley, and black pepper. Refrigerate until ready to use (keeps for up to 1 week).
Grill and Assemble
- Preheat the grill to medium-high (350-400°F) and oil the grates with a paper towel dipped in a little oil.
- Drizzle corn with avocado oil and rub to coat evenly.
- Grill corn for 10-12 minutes, turning every 2 minutes, until tender. Simultaneously, grill chicken skewers for 3-4 minutes per side, basting the grilled side with reserved BBQ sauce after flipping. Cook until chicken reaches 165°F internally and has nice grill marks.
- Remove corn and chicken from the grill. Let corn cool slightly.
- In a large bowl, toss romaine, green onions, tomatoes, black beans, cilantro, and basil with desired amount of herby ranch dressing.
- Cut corn kernels off the cob and add to the salad along with diced avocado. Toss gently.
- Serve the salad topped with grilled chicken skewers and extra BBQ sauce on the side.
Notes
- Make it quick: Use store-bought mayo or ranch dressing to cut prep time.
- Whole30-friendly: Skip the corn and black beans for a compliant meal.
- Skewer prep: Soak wooden skewers in water for 30 minutes to prevent burning.
- Grill safety: Keep the grill lid closed as much as possible to maintain even heat.