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Irresistibly Juicy BBQ Chicken Skewer Salad You’ll Love

bbq chicken skewer salad
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There's something truly delightful about the combination of smoky BBQ flavors and fresh ingredients that makes this BBQ Chicken Skewer Salad stand out.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 1 cup BBQ sauce (Primal Kitchen Brand recommended)
  • 6 6-inch wooden skewers
  • 1/2 cup light tasting oil (avocado oil recommended)
  • 1 egg (omit if using store-bought mayo)
  • 1 cup unsweetened full-fat coconut milk
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 cloves minced garlic
  • 1/4 cup fresh dill fronds
  • 1/4 cup fresh parsley
  • 1/2 teaspoon freshly cracked black pepper
  • 2 ears of corn (omit for Whole30)
  • 1 tablespoon avocado oil
  • 1 head romaine lettuce (or 2 small heads)
  • 1/4 cup green onions (green part only)
  • 1 cup grape tomatoes (quartered)
  • 1 can black beans (omit for Whole30)
  • 1/4 cup fresh cilantro leaves (loosely packed)
  • 1/4 cup fresh basil leaves
  • 1 avocado (diced medium)

Instructions

  1. Marinate the Chicken: Start by pounding the chicken breasts to a uniform 1/2-inch thickness, then cube them into 2-inch pieces. In a bowl, combine the chicken pieces with avocado oil and 1 cup of BBQ sauce. Let it marinate for at least 20 minutes at room temperature, or you can refrigerate it for up to 8 hours for deeper flavor.
  2. Make the Herby Ranch: In a wide-mouth jar, whisk avocado oil then add the egg and let it sink. Use an immersion blender to blend until a thick mayo forms. Gradually move the blender up and down while adding coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Once combined, mix in dill, parsley, and black pepper. Refrigerate until you're ready to serve.
  3. Grill Chicken and Make Salad: Brush the corn with avocado oil and grill over medium-high heat (350-400°F) for 10-12 minutes, turning every 2 minutes until tender. Oil the grill grates, place chicken skewers on the grill, and cook for about 3-4 minutes on the first side until you see nice grill marks. Flip them, baste with reserved BBQ sauce, and cook until fully done, another 3-4 minutes.
  4. Assemble the Salad: In a large bowl, combine your salad ingredients—romaine, green onions, grape tomatoes, black beans (if not Whole30), cilantro, and basil. Add the desired amount of ranch dressing to create a creamy, flavorful mixture. Remove corn from the cob and fold it in along with diced avocado. Toss gently to combine.
  5. Serve: Serve the grilled BBQ chicken skewers on top of the vibrant salad for a refreshing, hearty dish that makes every bite memorable.

Notes

  • Perfect Marinade Time: Allow the chicken to marinate for at least 20 minutes. This enhances flavor, but for the best results, let it marinate for up to 8 hours.
  • Grilling Greatness: Ensure your grill is preheated and well-oiled. This prevents sticking and creates gorgeous grill marks on your BBQ chicken skewers.
  • Avoid Dry Chicken: Use a meat thermometer to check that your chicken reaches 165°F (74°C). Overcooking can lead to dryness, so keep an eye on your skewers.
  • Fresh Ingredients: Opt for fresh herbs and vegetables in your salad. This ensures the brightest flavors in your bbq chicken skewer salad—no limp greens allowed!
  • Customize to Taste: Feel free to omit ingredients like black beans or corn to fit your dietary needs or preferences. Enjoy the freedom to create your perfect salad!

Nutrition

Find it online: https://www.heavenlyrecipe.com/bbq-chicken-skewer-salad/