If you are craving a vibrant, fresh, and downright mouthwatering meal, this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is the answer to your culinary prayers. Imagine tender, smoky grilled chicken cubes glazed with tangy BBQ sauce, perched atop crisp romaine and a colorful medley of tomatoes, black beans, and sweet corn. All of this is beautifully tied together by a luscious, creamy herby ranch dressing bursting with bright herbs and zesty notes. It’s a salad that doubles as a hearty main dish, perfect for warm evenings or anytime you want a meal that’s both satisfying and full of life. Trust me, once you try this, it’ll quickly become one of your go-to dishes!
Ingredients You’ll Need
Gathering the right ingredients is key to making this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe an absolute winner. Each component may seem simple on its own, but together they create layers of flavor, texture, and color that make this dish unforgettable.
- 2 pounds boneless skinless chicken breasts: Tender and juicy, perfect for soaking up BBQ marinade.
- 3 tbsp avocado oil: A neutral oil that helps keep the chicken moist and adds a subtle richness.
- 1 tsp kosher salt: Enhances all flavors without overpowering the dish.
- 2 cups BBQ sauce (such as Primal Kitchen brand), divided: Adds tangy sweetness and a smoky finish to the chicken.
- 8 wooden skewers (6-inch, pre-soaked): Essential for grilling the chicken cubes evenly.
- 1 cup light tasting oil (such as avocado or light olive oil; can use store-bought mayo instead): Base for the homemade herby ranch dressing, ensuring creaminess.
- 1 egg (omit if using store-bought mayo): Helps emulsify the dressing into a perfect, silky texture.
- ½ cup unsweetened full fat coconut milk: Adds richness and a subtle sweetness to the dressing.
- 2 tbsp lemon juice: Brightens and balances the ranch dressing with fresh acidity.
- 1 tbsp red wine vinegar: Gives a gentle tang that complements the herbs.
- 1 tsp kosher salt: Salt in the dressing draws out the herbs’ freshness.
- 1 tsp onion powder: Adds depth and a subtle savory note.
- 2 cloves garlic, minced: Brings a punch of aromatic flavor to the dressing.
- ¼ cup finely chopped fresh dill fronds: Offers a bright, slightly citrusy herbaceousness.
- ¼ cup finely chopped fresh parsley: Adds grassy freshness and color.
- 1 tsp freshly cracked black pepper: Provides a bit of warming spice and balance.
- 4 ears corn (omit for Whole30): Sweet, grilled corn kernels add irresistible smoky crunch.
- 2 tbsp avocado oil: For coating the corn before grilling to enhance caramelization.
- 8 cups thinly sliced romaine lettuce (or 2 small heads): Crisp, refreshing base for the salad.
- 6 green onions, thinly sliced (green part only): Adds subtle onion sweetness and crunch.
- 2 cups quartered grape tomatoes (about 16 ounces): Juicy bursts of color and natural sweetness.
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30): Increases protein and introduces a creamy texture.
- ¼ cup loosely packed freshly chopped cilantro leaves: Lifts the salad with bright herbal notes.
- 2 tbsp freshly chopped basil leaves: Gives a warm, peppery hint that pairs beautifully with BBQ flavors.
- 1 avocado, peeled, seed removed, and diced medium: Adds luscious creaminess that balances the tangy dressing.
How to Make BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Step 1: Marinate the Chicken
Start by pounding your chicken breasts to an even thickness of about half an inch. This ensures quick, uniform cooking. Cut the chicken into 2-inch cubes then toss them in a bowl with avocado oil, kosher salt, and half of your BBQ sauce. Let the chicken sit for at least 20 minutes at room temperature for a quick marinade, or refrigerate for several hours if you want those smoky barbecue flavors to really sink in.
Step 2: Make the Herby Ranch Dressing
This homemade herby ranch is where magic happens. Pour your light oil into a wide jar and crack an egg on top if you’re going the DIY route. Use an immersion blender to whip this into a creamy mayonnaise base — it happens almost like baking science meets kitchen art. Then add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending until smooth and fragrant. Fold in fresh dill, parsley, and cracked pepper for a dressing that’s bright, velvety, and herb-loaded.
Step 3: Grill the Chicken and Corn
Preheat your grill to medium-high heat and prep the wooden skewers. Thread the marinated chicken cubes onto the skewers, making sure they’re snug but not overcrowded. Before the corn hits the grill, brush it with avocado oil for a beautifully caramelized finish. Grill chicken skewers for about 3-4 minutes on each side, basting with the reserved BBQ sauce after flipping to get that irresistible sticky glaze. At the same time, roast the corn until tender and slightly charred, turning regularly for even cooking.
Step 4: Assemble the Salad
Grab a large salad bowl and toss together thinly sliced romaine, green onions, grape tomatoes, black beans, cilantro, and basil. Drizzle in the herby ranch dressing and mix well so every leaf is coated in creamy goodness. Cut the kernels off the grilled corn cobs and fold them in with diced avocado for that extra pop of color and luscious texture. Give everything one gentle final toss and get ready to plate.
Step 5: Serve and Enjoy
Arrange the grilled chicken skewers atop your vibrant salad, letting those smoky, tangy flavors take center stage. Serve immediately for the best taste and texture. This BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is everything you want in a dish: fresh, filling, flavorful, and super fun to eat!
How to Serve BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
Garnishes
Sprinkle some extra fresh herbs like parsley, cilantro, or dill on top to amp up the aroma and color. Adding a light dusting of smoked paprika or a few red pepper flakes can also bring a subtle heat and smokiness, making the salad even more irresistible.
Side Dishes
This salad shines on its own but pairs beautifully with light sides like crusty garlic bread, grilled pita wedges, or a simple cucumber and radish salad for an extra refreshing crunch. For a heartier meal, consider serving with roasted sweet potatoes or a crisp coleslaw.
Creative Ways to Present
Serve this salad in rustic bowls or large shallow plates to show off all the colors. You can also platter the grilled chicken skewers separately alongside the salad, letting guests build their own combinations. For a party-friendly option, try mini mason jars with layered salad and a skewer sticking out for a fun handheld delight.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe, store the salad (without skewers) and dressing separately in airtight containers. This keeps everything fresh and prevents sogginess. The chicken skewers can be refrigerated covered as well.
Freezing
While the salad ingredients are best fresh, you can freeze the cooked chicken skewers without dressing or veggies. Wrap tightly in foil and place in an airtight container or freezer bag. When ready to use, thaw overnight in the fridge.
Reheating
Reheat the chicken skewers gently on the grill or in a skillet over medium heat to preserve moisture and charred edges. Avoid microwaving if possible, to keep the juices intact. Reassemble your salad fresh for best taste.
FAQs
Can I make the herby ranch dressing without an egg?
Absolutely! You can substitute the homemade mayo base by using store-bought light mayo or a dairy-free alternative. This will still give you a creamy dressing packed with fresh herbs.
Is this salad suitable for Whole30?
Yes, if you omit the black beans and corn, this salad can be tailored to fit Whole30 guidelines. Make sure your BBQ sauce is Whole30-compliant, and you’re good to go!
What can I substitute if I don’t have an outdoor grill?
You can grill the chicken and corn indoors using a grill pan or broiler. Just watch carefully to get those lovely char marks and caramelization for that authentic BBQ flavor.
Can I prepare this salad in advance for a gathering?
You can prep all individual components ahead of time, including marinating the chicken and making the dressing. Grill the chicken and assemble the salad just before serving to keep everything fresh and vibrant.
How spicy is the BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe?
This salad has a gentle tangy and smoky flavor profile without any heat. If you love spice, feel free to add some chili flakes to the dressing or sprinkle cayenne pepper on the chicken before grilling.
Final Thoughts
This BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is a celebration of bold flavors, fresh ingredients, and simple yet satisfying preparation. It’s the kind of dish that feels like a special occasion but comes together easily on any weeknight. I hope you enjoy making this recipe as much as you enjoy eating it—because it truly brings that delicious BBQ vibe to your plate in a vibrant, fresh, and healthy way. Give it a try and watch it become a favorite in your kitchen too!
Print
BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This BBQ Chicken Skewer Salad is a vibrant, protein-packed dish combining tender grilled chicken marinated in barbecue sauce, sweet grilled corn, fresh vegetables, and a creamy herby ranch dressing. Perfect for a healthy lunch or light dinner, this recipe features homemade mayo-based dressing and fresh herbs for bright flavors alongside smoky grilled chicken.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 1 cup BBQ sauce (such as Primal Kitchen brand), divided
- 8 wooden skewers (6-inch, pre-soaked)
Herby Ranch Dressing
- 1 cup light tasting oil (such as avocado oil or light olive oil; can substitute with store-bought mayo)
- 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
Grilled Corn and Salad
- 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 about 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
Instructions
- Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are uniformly ½ inch thick. Cut the chicken into 2-inch cubes and place them in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce, stirring to coat thoroughly. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate to marinate for 4-8 hours for deeper flavor.
- Make the Herby Ranch: Pour the light tasting oil into a wide-mouth jar. Crack the egg into the oil and let it settle at the bottom. Insert an immersion blender and rest the blade on the yolk; keep it in place as a thick white mayo forms at the bottom (about 10 seconds). Slowly move the blender up and down until the mixture emulsifies into mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic, blending again to combine. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use (up to 1 week).
- Grill the Chicken & Corn: Drizzle the corn with avocado oil and rub to coat evenly. Preheat your grill to medium-high (350–400°F) and oil the grates with a paper towel dipped in oil held with tongs. Place corn on the grill and cook, turning every 2 minutes, until tender (about 10–12 minutes). Thread chicken cubes onto the soaked wooden skewers. Grill chicken skewers, cooking the first side for 3–4 minutes until grill marks form. Flip, baste the cooked side with reserved BBQ sauce, and cook for another 3–4 minutes, keeping the grill closed as much as possible. Remove both corn and chicken to cool slightly.
- Assemble the Salad: In a large bowl, combine romaine lettuce, sliced green onions, grape tomatoes, black beans, chopped cilantro, and basil. Add your desired amount of herby ranch dressing and toss until well coated. Cut the grilled corn kernels from the cobs and add to the salad, along with diced avocado. Gently toss again to combine.
- Serve: Top the salad with the grilled chicken skewers. Serve immediately and enjoy!
Notes
- To save time, marinate chicken up to 8 hours ahead.
- If you prefer not to make homemade ranch, substitute with store-bought light mayo-based ranch dressing.
- Omit black beans and corn for Whole30 compliance.
- Pre-soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Adjust BBQ sauce amount to taste for marinade and basting.
- Leftover dressing can be stored refrigerated up to 1 week.
