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BBQ chicken salad with colorful vegetables and grilled skewers

BBQ Chicken Skewer Salad

A vibrant and flavorful BBQ Chicken Skewer Salad that's perfect for warm-weather gatherings, featuring grilled chicken, fresh veggies, and a creamy dressing.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Barbecue
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken breasts
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 cups BBQ sauce (recommended: Primal Kitchen)
  • 8 pieces 6-inch wooden skewers (pre-soaked)
For the Dressing
  • 1 cup light tasting oil
  • 1 large 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 minced garlic
  • ¼ cup finely chopped fresh dill fronds
  • ¼ cup finely chopped fresh parsley
  • 1 tsp freshly cracked black pepper
For the Salad
  • 4 ears corn (*omit for Whole30)
  • 8 cups thinly sliced romaine lettuce (or 2 small heads)
  • 6 pieces green onions (thinly sliced, green part only)
  • 2 cups quartered grape tomatoes (or 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 medium avocado (peeled, seed removed, and diced)

Method
 

Preparation
  1. Begin by cutting the chicken breasts into bite-sized pieces.
  2. In a bowl, combine your avocado oil, kosher salt, and BBQ sauce. Add the chicken, ensuring every piece is well-coated. Allow it to marinate for at least 30 minutes, or longer for deeper flavor.
Make the Dressing
  1. In another bowl, whisk together the light tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper until well combined.
Grill the Chicken
  1. Preheat your grill to medium-high heat.
  2. Thread the marinated chicken onto the pre-soaked skewers.
  3. Grill for about 6-8 minutes, turning occasionally until cooked through and golden brown.
Construct the Salad
  1. In a large mixing bowl, combine the sliced romaine, green onions, grape tomatoes, black beans (if using), cilantro, basil, and diced avocado.
  2. Toss gently, then drizzle with the Herby-Ranch dressing and toss again until nicely coated.
Serve
  1. Place the grilled chicken skewers on top of the salad for a stunning presentation.

Notes

This dish is best enjoyed immediately after preparation while the chicken is still warm. Store components separately for freshness.