Go Back
bbq-chicken-skewer-salad-grilled-chicken-bowl

BBQ Chicken Skewer Salad

Smoky grilled BBQ chicken skewers served over a fresh salad with corn, avocado, black beans, grape tomatoes, and a creamy homemade herby ranch dressing. A complete summer meal inspired by California Pizza Kitchen.
Print Recipe Save to Pins
Prep Time 20 minutes
Cook Time 15 minutes
Marinate Time (minimum) 20 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts pounded to 1/2-inch thickness, cut into 2-inch pieces
  • 3 tbsp avocado oil for chicken marinade
  • 1 tsp kosher salt for chicken marinade
  • 2 cups BBQ sauce divided — 1 cup for marinade, 1 cup reserved for basting
  • 8 wooden skewers (6-inch) pre-soaked in water for at least 30 minutes
  • 1 cup avocado oil for herby ranch dressing
  • 1 large egg for herby ranch dressing
  • 1/2 cup unsweetened full-fat coconut milk
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 1 tsp kosher salt for dressing
  • 1 tsp onion powder
  • 2 garlic cloves minced
  • 1/4 cup fresh dill fronds finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp freshly ground black pepper for dressing
  • 4 ears corn on the cob
  • 2 tbsp avocado oil for corn
  • 8 cups romaine lettuce thinly sliced, from about 2 small heads
  • 6 green onions thinly sliced, green parts only
  • 16 oz grape tomatoes quartered (about 2 cups)
  • 1 can black beans (15 oz) drained and rinsed
  • 1/4 cup fresh cilantro leaves loosely packed and chopped
  • 2 tbsp fresh basil chopped
  • 1 avocado peeled, seeded, and diced

Equipment

  • Grill
  • Meat mallet
  • Wooden skewers (pre-soaked)
  • Immersion blender
  • Wide mouth jar
  • Large mixing bowl

Method
 

  1. Pound chicken breasts to a uniform 1/2-inch thickness. Cut into 2-inch pieces. Combine in a large bowl with avocado oil, kosher salt, and 1 cup BBQ sauce. Toss to coat and marinate for at least 20 minutes at room temperature or refrigerate for up to 8 hours.
  2. Add avocado oil and egg to a wide-mouth jar. Place immersion blender at the bottom without moving and blend for 10 to 15 seconds until white and thick. Slowly move blender up and down until fully emulsified into mayonnaise.
  3. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic to the jar and blend until combined. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.
  4. Thread marinated chicken onto pre-soaked wooden skewers, 4 to 5 pieces each. Drizzle corn with avocado oil and rub to coat evenly.
  5. Heat grill to medium-high (350 to 400 degrees F). Oil grill grates using tongs and an oil-dipped paper towel.
  6. Grill corn for 10 to 12 minutes, turning often. Grill chicken skewers for 3 to 4 minutes per side, basting the grilled side with reserved BBQ sauce after flipping. Cook until internal temperature reaches 165 degrees F and grill marks form on both sides. Transfer to a platter to cool slightly.
  7. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of dressing and toss until well coated.
  8. Cut corn kernels from the cob and add to the salad along with diced avocado. Toss gently to combine.
  9. Top salad with grilled chicken skewers and serve immediately.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. The herby ranch dressing can be made up to one week ahead. Chicken can be marinated up to 8 hours in advance. For Whole30, omit corn and black beans. Store salad components separately for best results.