When the smoky aroma of grilled BBQ chicken meets the crisp, vibrant crunch of a well-composed salad, you know you’ve got a winner. This BBQ Chicken Skewer Salad is everything we love about a backyard cookout—served in a bowl. Perfectly grilled chicken skewers, fresh greens, summer corn, creamy avocado, and a zesty homemade herby ranch dressing come together to create a meal that’s as colorful as it is satisfying.
This recipe has become one of my warm-weather go-tos, but honestly, it’s so versatile and balanced, I make it year-round. Whether you’re looking for a Whole30-compliant option or just craving a big, bold salad with BBQ vibes, this dish will deliver.
Why You’ll Love This BBQ Chicken Skewer Salad
- Packed with flavor: Smoky BBQ chicken, fresh herbs, sweet corn, and tangy ranch make every bite exciting.
- Wholesome & hearty: Full of protein, healthy fats, and fiber to keep you satisfied.
- Flexible ingredients: Easily adaptable for Whole30, paleo, or gluten-free lifestyles.
- Perfect for any season: Grill the chicken outdoors in summer or use a grill pan indoors in winter.
Ingredients (Serves 6)
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce (such as Primal Kitchen for Whole30)
- 8 [6-inch] wooden skewers, pre-soaked
For the Herby Ranch (Whole30 version):
- 1 cup light-tasting oil (e.g., avocado or light olive oil)
- 1 egg (*omit if using store-bought mayo)
- ½ cup unsweetened full-fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 garlic cloves, minced
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon freshly cracked black pepper
*Alternatively, use 1 cup store-bought light mayo and skip the egg and oil.
For the Salad:
- 4 ears corn (*omit for Whole30)
- 2 tablespoons avocado oil
- 8 cups thinly sliced romaine lettuce (or 2 small heads)
- 6 green onions, sliced (green parts only)
- 2 cups grape tomatoes, quartered
- 1 [15-ounce] can black beans, rinsed (*omit for Whole30)
- ¼ cup chopped cilantro
- 2 tablespoons chopped fresh basil
- 1 ripe avocado, diced
Step-by-Step Instructions
1. Marinate the Chicken
Pound chicken breasts to ½-inch thickness, then cube into 2-inch pieces. Toss with avocado oil, salt, and 1 cup BBQ sauce. Let marinate at room temperature for 20 minutes or cover and refrigerate for up to 8 hours.
2. Make the Herby Ranch
In a wide-mouth jar, pour in oil and crack the egg. Let the egg settle at the bottom. Insert an immersion blender and pulse until thick mayo forms at the bottom. Slowly move the blender up and down until fully emulsified.
Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and pepper. Refrigerate for up to 1 week.
*Shortcut: Use 1 cup store-bought light mayo and blend in the remaining dressing ingredients.
3. Grill the Corn & Chicken
Brush corn with avocado oil. Preheat grill to medium-high (350–400°F). Oil the grates lightly.
Place corn and skewers on the grill. Cook corn for 10–12 minutes, rotating every 2 minutes. Cook chicken 3–4 minutes per side. After flipping once, baste the grilled side with remaining BBQ sauce and grill until chicken is cooked through and nicely charred.
Let corn cool, then slice kernels off the cob.
4. Assemble the Salad
In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Drizzle with herby ranch and toss to coat.
Add corn kernels and diced avocado. Toss gently again. Serve topped with BBQ chicken skewers.
Tips for Success
- Soak your skewers: Prevent burning by soaking wooden skewers in water for at least 30 minutes.
- Use pre-cooked corn: In colder months, steam or roast corn instead of grilling.
- Customize the ranch: Try with tarragon or chives if you’re out of parsley or dill.
- Meal prep tip: Grill extra skewers and store separately for lunch salads throughout the week.
Perfect Pairings & Substitutes
Seasonal Sides:
- Grilled peaches or pineapple
- Roasted sweet potato wedges
- Chilled cucumber and watermelon salad
Protein Swaps:
- Grilled shrimp or salmon
- Marinated tofu or tempeh (for a plant-based option)
Whole30 Adjustments:
- Skip the corn and black beans
- Use compliant BBQ sauce
- Stick with the homemade mayo dressing
Make-Ahead & Storage
- Chicken skewers: Store in the fridge for up to 4 days. Reheat gently before serving.
- Salad base: Prep and store undressed in an airtight container.
- Herby ranch: Keeps well in the fridge for up to 1 week.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs offer a juicier bite and hold up well on the grill.
How spicy is this dish?
That depends on your BBQ sauce. Choose one that fits your heat preference, or add hot sauce to the dressing for extra kick.
Can I make this salad dairy-free?
Yes! The Whole30 ranch is naturally dairy-free using coconut milk.
Final Thoughts
This BBQ Chicken Skewer Salad is more than just a salad—it’s a satisfying meal layered with smoky, tangy, and herbaceous flavors. Whether you’re grilling outdoors on a sunny day or prepping a comforting dinner indoors, it’s a versatile, crave-worthy dish you’ll return to again and again.
So fire up the grill (or your indoor pan), grab those skewers, and get ready to enjoy the ultimate BBQ-inspired salad bowl—bursting with flavor and totally customizable to your dietary needs.
BBQ Chicken Skewer Salad
Ingredients
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce such as Primal Kitchen for Whole30
- 8 [6-inch] wooden skewers pre-soaked
For the Herby Ranch (Whole30 version):
- 1 cup light-tasting oil e.g., avocado or light olive oil
- 1 egg *omit if using store-bought mayo
- ½ cup unsweetened full-fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 garlic cloves minced
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- 1 teaspoon freshly cracked black pepper
- *Alternatively use 1 cup store-bought light mayo and skip the egg and oil.
For the Salad:
- 4 ears corn *omit for Whole30
- 2 tablespoons avocado oil
- 8 cups thinly sliced romaine lettuce or 2 small heads
- 6 green onions sliced (green parts only)
- 2 cups grape tomatoes quartered
- 1 [15-ounce] can black beans rinsed (*omit for Whole30)
- ¼ cup chopped cilantro
- 2 tablespoons chopped fresh basil
- 1 ripe avocado diced
Instructions
Marinate the Chicken
- Pound chicken breasts to ½-inch thickness, then cube into 2-inch pieces. Toss with avocado oil, salt, and 1 cup BBQ sauce. Let marinate at room temperature for 20 minutes or cover and refrigerate for up to 8 hours.
Make the Herby Ranch
- In a wide-mouth jar, pour in oil and crack the egg. Let the egg settle at the bottom. Insert an immersion blender and pulse until thick mayo forms at the bottom. Slowly move the blender up and down until fully emulsified.
- Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and pepper. Refrigerate for up to 1 week.
- *Shortcut: Use 1 cup store-bought light mayo and blend in the remaining dressing ingredients.
Grill the Corn & Chicken
- Brush corn with avocado oil. Preheat grill to medium-high (350–400°F). Oil the grates lightly.
- Place corn and skewers on the grill. Cook corn for 10–12 minutes, rotating every 2 minutes. Cook chicken 3–4 minutes per side. After flipping once, baste the grilled side with remaining BBQ sauce and grill until chicken is cooked through and nicely charred.
- Let corn cool, then slice kernels off the cob.
Assemble the Salad
- In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Drizzle with herby ranch and toss to coat.
- Add corn kernels and diced avocado. Toss gently again. Serve topped with BBQ chicken skewers.
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