I swear, summer cooking should never mean sad, boring salads. That’s why I developed this BBQ Chicken Skewer Salad after an incident where my husband tried to eat leftover cold pizza for lunch—just awful! Mixing smoky, irresistible BBQ chicken with that creamy, homemade ranch I’ve been perfecting? It’s the upgrade your grilling season needs, honestly.
This salad is such a massive win because it’s genuinely fast—we’re talking about 35 minutes total—and packs a solid 36 grams of protein per serving to keep you full until dinner. Plus, the texture contrast between the grilled corn, crispy romaine, and tender chicken is just fantastic. Get your immersion blender ready, because we are making the best ranch dressing you’ve ever had!
Why You’ll Love This bbq chicken skewer salad (Total Time Under 40 Minutes)
First off, the speed is non-negotiable for summer evenings when you want to be outside, not tied to the stove. I know, I know, grilling feels slow, but we can get this amazing bbq chicken skewer salad on the table in under 40 minutes from start to finish.
You get that incredible flavor punch here! The smokiness from the BBQ sauce on the hot chicken hitting that ice-cold, ultra-fresh garden salad is just heaven. Also, this isn’t just pretty; it’s packed with protein thanks to the chicken and black beans, which means zero mid-afternoon crashes.
It utilizes the grill, which keeps the heat out of my kitchen—a huge win in July! Plus, the grilled corn adds a wonderful sweetness that ties the savory meat and the tangy dressing together perfectly.
If you need more quick inspiration for weeknights when the sun is shining, check out some of my other easy summer dinner ideas!
Gathering Ingredients for Your bbq chicken skewer salad
This recipe really shines because it breaks down into three distinct, amazing parts: the smoky chicken, the tangy dressing, and the crunchy base. Make sure your herbs are super fresh, they make all the difference when you’re making a dressing from scratch!
You’ll need to grab stuff for the marinade, the dressing (which is seriously the star), and then all the crisp veggies to make this a proper filling meal. Don’t skip soaking those wooden skewers—trust me, burnt sticks ruining perfectly good chicken is a tragedy I only want you to experience once!
If you’re looking for some quick marinade inspiration while you shop, I have loads of ideas for juicy grilled chicken over on my specialty post, which you might want to bookmark if you grill a lot this summer. See my favorite chicken marinade tricks here.
For the Chicken Skewers and Marinade
- 2 pounds boneless skinless chicken breasts cut into chunks
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1 and one half cups BBQ sauce divided (We use 1 cup for the marinade and ½ cup for basting later!)
- 8 wooden skewers soaked in water (Don’t skip this step!)
For the Creamy Herby Ranch Dressing
- 1 cup avocado oil (Use a neutral oil here!)
- 1 large egg
- 1 half cup full fat coconut milk (This helps stabilize the emulsion, don’t worry it doesn’t taste like coconut.)
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cloves garlic minced
- 1 quarter cup fresh dill finely chopped (Must be fresh!)
- 1 quarter cup fresh parsley finely chopped
- 1 teaspoon black pepper
When you’re making this ranchy goodness, you absolutely have to use an immersion blender for the oil and egg base; it whips up the thickest, creamiest emulsion faster than anything else. I actually have a deep dive on how to get perfect homemade dressing textures if you want to see my blending technique!
For the Salad Base and Assembly of bbq chicken skewer salad
- 4 ears corn husked (We want those kernels grilled!)
- 2 tablespoons avocado oil (For tossing the corn)
- 8 cups chopped romaine lettuce
- 6 green onions sliced
- 2 cups grape tomatoes halved
- 1 can black beans drained and rinsed
- 1 quarter cup fresh cilantro chopped
- 2 tablespoons fresh basil chopped
- 1 avocado diced (Save this for the very end!)
For the corn, make sure it’s completely husked, and just a light brush of oil is all you need before it hits those hot grates with the chicken. If you love salads built on fresh, seasonal produce, these summer salad ideas might inspire your sides!
Step-by-Step Instructions for Your bbq chicken skewer salad
I always recommend getting the chicken marinating while you do life admin tasks—like soaking the skewers! That minimum 20 minutes really makes a difference in flavor absorption, so don’t rush that first step.
Step 1: Start by mixing up your marinade. Toss those chicken chunks with 3 tablespoons of avocado oil, 1 teaspoon of salt, and a full cup of that delightful BBQ sauce. Get everything coated really well and pop it in the fridge for at least 20 minutes. While that’s soaking, make sure your 8 wooden skewers go for a good swim in water so they don’t incinerate on the grill later.
Step 2: Now for the ranch magic! Grab a jar and dump in the cup of avocado oil and the egg. Get your immersion blender ready—this is where we create that gorgeous, thick base. Blend it until it looks thick and creamy, like mayonnaise. Careful, because oil splatters easily, so keep the blender head submerged at first!
Step 3: Once emulsified, gently add the coconut milk, lemon juice, vinegar, the remaining salt, onion powder, and minced garlic. Blend again until everything is silky smooth. Finally, stir in the fresh dill, parsley, and black pepper by hand. Cover that beauty up and stick it in the fridge to chill; the longer it sits, the better those herbs taste!
Step 4: Time to fire up the grill for the BBQ chicken skewer salad components! Preheat to medium-high heat, aiming for about 375 degrees F. Take a moment to lightly oil those hot grates—this stops absolutely everything from sticking, which is crucial.
Step 5: Thread your marinated chicken onto those water-soaked skewers. Then, take your husked corn cobs and brush them lightly all over with the extra 2 tablespoons of avocado oil.
Step 6: Get the corn on first and grill it for about 10 to 12 minutes, turning it every few minutes until you get those nice charred spots. While that’s happening, put your chicken skewers on the hot grates. Grill them for about 3 to 4 minutes per side, basting them with the remaining ½ cup of BBQ sauce as you turn them. You must make sure the internal temperature hits 165 degrees F, so use a thermometer if you’re nervous!
Step 7: Once everything is cooked, let the corn cool just enough so you can handle it, then slice those sweet kernels right off the cob. No need to wait for the chicken to cool! In your big salad bowl, combine the romaine, green onions, tomatoes, black beans, cilantro, and basil.
Step 8: Toss those greens with as much of your chilled herby ranch dressing as you like. Fold in the grilled corn and the diced avocado gently. Slice the warm chicken off the skewers (or serve the skewers right on top) and pile it high over your dressed salad. I like serving this immediately while the chicken is still warm!
If you’re looking for more genuinely fast recipes for those busy times, you should check out my guide on healthy busy night dinners!
Expert Tips for Perfect bbq chicken skewer salad Grilling
Grilling is where you earn those amazing smoky flavor points! Getting the temperature right keeps the chicken from burning on the outside while staying raw inside, which is frankly the worst result.
You want that medium-high heat—around 375°F—for this. It’s hot enough to get those gorgeous grill marks and char the corn nicely, but not so scorching that your BBQ sauce turns bitter before the chicken cooks through. Don’t be lazy about using that meat thermometer; 165 degrees F is the magic number for poultry safety.
Keep a small bowl of basting sauce nearby, but only apply the leftover BBQ sauce in the last few minutes of cooking. If you slather it on too early, the sugars burn way too fast. This technique ensures maximum flavor without any blackened edges. For more grilling wisdom, especially around marinades, take a peek at my guide on the best chicken marinades for juicy results!
Serving Suggestions for This Fresh bbq bbq chicken skewer salad
Since this salad is already pretty complete with protein and veggies, we just want sides that keep the vibe light and fun for summer eating. Nothing too heavy weighing down that beautiful ranch!
You’ve got a lot going on here with the smoky BBQ and the creamy dressing, so the best pairings either echo those fresh flavors or offer a nice palate cleanser. Think bright, quick sides that won’t take away from the star of the show.
If you need something bubbly and refreshing to sip on with this meal, I highly recommend whipping up one of my easy summer mocktails—they pair perfectly!
Crispy Sweet Potato Fries: If your family absolutely demands something fried alongside the main course, skip regular potatoes and make fries with sweet potatoes. The slight sweetness stands up really well to the BBQ sauce without competing with the corn.
Simple Sliced Cucumber Cups: These are great for cooling things down! Take a cucumber, slice it into thick rounds, and scoop out the center slightly. You can then refill those cups with a dollop of extra ranch dressing or some of the leftover black beans for a really hydrating side snack.
Grilled Pineapple Spears: Pineapple loves smoke and char! Grilling the spears until caramelized just after you pull the chicken off adds a delicious, sweet-acidic element that cuts right through the richness of the ranch dressing beautifully.
Mango Salsa: This is my favorite choice, honestly. A quick dice of fresh mango, red pepper, red onion, and a squeeze of lime juice keeps everything tasting supremely fresh and bright. The tropical tang is totally unexpected with BBQ but works like a charm!
Storing Leftover bbq chicken skewer salad Components
This is an amazing meal prep candidate, but you absolutely have to keep the components separate if you want that crunch factor to last past day one. No one likes soggy lettuce!
For the best results storing your bbq chicken skewer salad leftovers, separate everything into airtight containers. The grilled chicken stays good in the fridge for about 3 to 4 days. Because the chicken already had BBQ sauce on it, you don’t really need to reheat it for lunch salads, which is super convenient.
Definitely store that beautiful herby ranch dressing completely separate from the greens—that’s our secret to keeping things fresh. If you do want warm chicken, just zap those pieces in the microwave for about 60 seconds until they are heated through, but don’t microwave the whole salad! If you want more ideas on how to maximize leftovers, check out my post on other creative ways to use leftover cooked chicken.
Frequently Asked Questions About Making a bbq chicken skewer salad
I get asked about oven methods all the time, especially when people don’t want to fire up the grill! You can absolutely make stellar chicken skewers inside if the weather isn’t cooperating.
Can I make the chicken skewers indoors if I don’t want to grill?
Yes, you totally can! For an indoor version of this bbq chicken skewer salad, just arrange the marinated chicken skewers on a foil-lined baking sheet. Broil them on high, keeping a very close eye on them, or bake them at 400°F until they reach 165°F internally. Flip them halfway through to get that char!
What if I can’t find fresh dill or parsley for the herby ranch dressing?
Honestly, fresh herbs are preferred because they give that bright punch, but if you’re in a pinch, use dried herbs sparingly—about 1 teaspoon of dried herbs for every tablespoon of fresh called for. The flavor won’t be as vibrant, but it will still be tasty! You can find more tips on using dried vs. fresh herbs in my general cooking resources.
Is the coconut milk in the ranch dressing noticeable?
Nope! That’s the magic trick. I use full-fat coconut milk because its high fat content helps create a solid, stable emulsion when blending with the oil, just like heavy cream would. It adds incredible body without imparting any coconut flavor to the dressing, keeping that classic creamy ranch profile perfect for this high protein salad!
If you are rushing through dinner because you need to get a meal on the table fast, remember this recipe is one of my go-tos for dinners you can make in under an hour!
Enjoy Your Meal
Seriously, don’t wait for the next barbecue to try this incredible BBQ Chicken Skewer Salad! It’s my favorite way to eat healthy when the weather feels too nice to stay inside cooking. Let me know in the comments below how your ranch turned out and if your family loved the grilled corn!
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BBQ Chicken Skewer Salad with Grilled Corn and Herby Ranch
- Total Time: 35 min
- Yield: 6 servings
- Diet: Low Fat
Description
A fresh and hearty salad featuring smoky grilled chicken skewers, sweet grilled corn, crisp vegetables, and a creamy homemade herb ranch dressing.
Ingredients
- 2 pounds boneless skinless chicken breasts cut into chunks
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1 and one half cups BBQ sauce divided
- 8 wooden skewers soaked in water
- 1 cup avocado oil
- 1 large egg
- 1 half cup full fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cloves garlic minced
- 1 quarter cup fresh dill finely chopped
- 1 quarter cup fresh parsley finely chopped
- 1 teaspoon black pepper
- 4 ears corn husked
- 2 tablespoons avocado oil
- 8 cups chopped romaine lettuce
- 6 green onions sliced
- 2 cups grape tomatoes halved
- 1 can black beans drained and rinsed
- 1 quarter cup fresh cilantro chopped
- 2 tablespoons fresh basil chopped
- 1 avocado diced
Instructions
- Place chicken pieces in a bowl with avocado oil, salt, and 1 cup of BBQ sauce. Toss well and let marinate for at least 20 minutes or up to 4 hours in the refrigerator.
- To make the dressing, add avocado oil and egg to a jar. Blend with an immersion blender until thick and creamy.
- Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic and blend again until smooth.
- Stir in dill, parsley, and black pepper. Refrigerate until ready to use.
- Preheat grill to medium high heat around 375 degrees F. Lightly oil the grates.
- Thread marinated chicken onto skewers. Brush corn with avocado oil.
- Grill corn for 10 to 12 minutes, turning occasionally, until tender and lightly charred.
- Grill chicken skewers for 3 to 4 minutes per side, brushing with remaining BBQ sauce until fully cooked and grill marks form. Ensure chicken reaches an internal temperature of 165 degrees F.
- Let corn cool slightly, then slice kernels off the cob.
- In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of dressing.
- Add grilled corn and avocado and gently toss again.
- Top salad with warm chicken skewers and serve immediately.
Notes
- For meal prep, store dressing separately and add avocado just before serving to keep it fresh.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
