BBQ Chicken Skewer Salad Recipe

So, you're here for a recipe that’s basically summer on a plate. I get it — you want something fresh, a little smoky, and full of flavor without making your kitchen feel like an oven. That’s where this BBQ Chicken Skewer Salad comes in. It’s got everything: grilled chicken, crunchy lettuce, sweet corn, creamy avocado, and a tangy homemade herby ranch dressing that’ll make you rethink store-bought forever.

Let me tell ya why this one’s a keeper.

What You'll Like Ab out This Recipe

• Grilled flavor bomb : Those skewers? Smoky, sticky, BBQ goodness with just the right char.
• Fresh meets hearty : The salad base is light but filling thanks to black beans, corn, and avocado.
• Homemade dressing win : That herby ranch? Easy to whip up and way better than anything from a bottle.
• Meal prep friendly : Make parts ahead and toss together when ready to eat.
• Great for sharing : Big enough to feed a crowd or meal prep for lunches all week.

Ingredients You Need

Alright, let's talk ingredients. Don’t worry — most of this stuff is easy to find. And if you’re missing a thing or two, I’ve got some simple swaps for you too.

For the Chicken Skewers:

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp avocado oil (or olive oil works too)
• 1 tsp kosher salt
• 2 cups BBQ sauce
• 8 wooden skewers (6-inch, soaked in water for at least 30 minutes)

For the Herby Ranch (optional but so worth it):

• 1 cup avocado oil or light olive oil
• 1 egg (skip this if using 1 cup store-bought mayo instead)
• ½ cup full-fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1 tsp onion powder
• 2 cloves garlic, minced
• ¼ cup chopped dill
• ¼ cup chopped parsley
• 1 tsp cracked black pepper

For the Salad:

• 4 ears of corn
• 2 tbsp avocado oil
• 8 cups romaine lettuce (or similar)
• 6 green onions, sliced (just the green part)
• 2 cups grape tomatoes (halved or quartered)
• 1 can black beans (drained & rinsed)
• ¼ cup cilantro, chopped
• 2 tbsp basil, chopped
• 1 ripe avocado, diced

How to Make It

Alright, time to cook! Let’s break this down into three main parts: marinating the chicken, making the ranch, and putting the salad together. Trust me, once you start, it flows really well.

Step 1: Marinate the Chicken

Grab those chicken breasts and pound ‘em out a bit so they’re about half an inch thick — helps them cook evenly and keeps things tender. Cut into 2-inch cubes and throw ‘em in a big bowl.

Add the oil, salt, and 1 cup of BBQ sauce , mix it all up real good. Let it sit for at least 20 minutes — longer if you can (like 4–8 hours in the fridge). The longer it marinates, the more flavor town it gets.

Soak your wooden skewers while you wait — don’t skip that step unless you wanna play “catch the burning stick” later.

Step 2: Make the Herby Ranch

If you’re going the homemade route (which I highly recommend), grab a tall jar and pour in the oil. Crack the egg directly into the oil so the yolk sinks — this helps emulsify everything when you blend it.

Stick in an immersion blender and hold it steady at the bottom until a creamy layer forms (about 10 seconds). Then slowly move it up and down until it turns into thick mayo.

Now add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again until smooth. Stir in the herbs and pepper by hand. Taste it — holy moly, right?

If you're short on time, just use 1 cup of mild-flavored store-bought mayo and mix in the rest of the ingredients. Boom. Done.

Chill that bad boy until you’re ready to dress your salad.

Step 3: Grill the Chicken and Corn

Heat up your grill to medium-high (around 350–400°F). Oil the grates with a paper towel dipped in oil — careful not to go overboard, or you’ll have flames licking your chicken like it’s mad at it.

Toss the corn in a little avocado oil and rub it on there. Toss both the corn and the skewers on the grill.

Cook the corn for about 10–12 minutes, turning every couple of minutes until it’s tender and slightly charred. Meanwhile, grill the chicken skewers — 3–4 minutes per side. Flip ‘em and brush on more BBQ sauce halfway through cooking. Keep the lid closed as much as possible so the chicken cooks through.

Once done, set everything aside and let the corn cool enough to handle.

Step 4: Prep the Salad Base

In a big bowl, combine the lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add a few spoonfuls of that herby ranch and toss it all up so the greens are coated but not soggy.

Add the corn kernels (cut off the cob) and the avocado. Gently toss one last time so the avocado doesn’t mash up too much.

Serve with the grilled chicken skewers on top. Drizzle extra BBQ sauce or ranch if you’re feeling wild.

How to Serve

This salad is great served straight off the grill while everything’s still warm. If you're prepping ahead, keep the dressing separate and toss right before serving. The chicken keeps well in the fridge for a couple days, and the ranch lasts up to a week.

Want to take it to a picnic or potluck? Pack everything separately and assemble when you're ready to eat. Keeps things crisp and colorful.

Variations

• Make it vegan : Swap the chicken for tofu or portobello mushrooms. Use vegan mayo for the ranch.
• Low-carb version : Skip the corn and black beans. Add grilled zucchini or bell peppers.
• Nut-free ranch : Coconut milk might be an issue for some — swap with unsweetened almond milk yogurt or plain Greek yogurt.
• No grill? No problem : Cook the skewers on a stovetop grill pan or under the broiler. Same goes for the corn — roast it in the oven or sauté in a skillet.