BBQ Chicken Skewer Salad

Ingredients for BBQ Chicken Skewer Salad

I always use a good-quality store-bought BBQ sauce for the marinade and save the second cup for basting on the grill — that double layer of sauce is what gives the chicken its deep, caramelized flavor. Here is everything you need for this BBQ Chicken Skewer Salad:

For the Chicken Skewers:

• 2 lbs boneless, skinless chicken breasts (pounded to 1/2-inch thickness and cut into 2-inch pieces)
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce, divided (I recommend a clean-ingredient brand for the best flavor)
• 8 (6-inch) wooden skewers, pre-soaked in water for at least 30 minutes

For the Herby Ranch Dressing:

• 1 cup avocado oil (my preference for a neutral, creamy base)
• 1 large egg
• 1/2 cup unsweetened full-fat coconut milk
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp kosher salt
• 1 tsp onion powder
• 2 garlic cloves, minced
• 1/4 cup fresh dill fronds, finely chopped (in my experience, fresh dill makes this dressing exceptional)
• 1/4 cup fresh parsley, finely chopped
• 1 tsp freshly ground black pepper

For the Salad:

• 4 ears corn on the cob
• 2 tbsp avocado oil
• 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 (15 oz) can black beans, drained and rinsed
• 1/4 cup fresh cilantro leaves, loosely packed and chopped
• 2 tbsp fresh basil, chopped
• 1 avocado, peeled, seeded, and diced

Step-by-Step Instructions

I recommend soaking your wooden skewers in water for at least 30 minutes before grilling — this simple step prevents them from burning on the grill and keeps everything intact.

Step 1: Pound chicken breasts to a uniform 1/2-inch thickness using a meat mallet or heavy skillet. Cut into 2-inch pieces. Place in a large bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce. Toss well to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 8 hours for deeper flavor.

Step 2: Make the dressing. Add avocado oil and egg to a wide-mouth jar. Place an immersion blender at the bottom without moving it and blend for 10 to 15 seconds until the mixture turns white and thick. Slowly move the blender up and down until fully emulsified into a smooth mayonnaise. Pro tip: do not lift the blender too early or the emulsion will break.

Step 3: Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic to the jar and blend until fully combined. Stir in fresh dill, parsley, and black pepper. Refrigerate until ready to use.

Step 4: Thread marinated chicken onto pre-soaked skewers, 4 to 5 pieces per skewer. Drizzle corn with avocado oil and rub to coat evenly.

Step 5: Heat grill to medium-high (350 to 400 degrees F). Oil the grill grates using tongs and an oil-dipped paper towel to prevent sticking.

Step 6: Grill corn for 10 to 12 minutes, turning often, until tender and lightly charred. Place chicken skewers on the grill and cook for 3 to 4 minutes until grill marks form. Flip and baste the grilled side with the reserved 1 cup of BBQ sauce. Grill another 3 to 4 minutes until cooked through. Transfer both to a platter and let rest for a few minutes.

Step 7: In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Add dressing to your liking and toss until well coated.

Step 8: Cut corn kernels from the cob and add to the salad along with diced avocado. Toss gently. Top with chicken skewers and serve immediately.

Perfect Pairings for BBQ Chicken Skewer Salad

The best sides for BBQ Chicken Skewer Salad balance its smoky, fresh flavors with something hearty, light, or complementary in texture.

Grilled Cornbread: A warm, slightly sweet cornbread alongside this salad rounds out the BBQ theme and gives the meal a heartier feel, especially for summer cookouts and backyard dinners.

Honey BBQ Chicken Potatoes: For guests who want something more filling alongside the salad, these honey BBQ chicken potatoes share the same smoky BBQ flavor profile and work beautifully as a side spread for larger gatherings.

Chinese Chicken Salad: If you are building a full spread of salads for a party or potluck, this Chinese chicken salad offers a completely different flavor direction that pairs well alongside this BBQ version for variety.

Cowboy BBQ Bacon Cheddar Chicken: For a heartier BBQ-themed main that complements this salad at a cookout spread, this cowboy BBQ bacon cheddar chicken brings the same smoky boldness with an indulgent twist.

Sun-Dried Tomato Chicken Salad: If you want a second lighter option to serve alongside, this sun-dried tomato chicken salad adds a Mediterranean freshness that pairs well at summer tables.

Garlic Butter Chicken: For a quick weeknight companion that uses the same boneless chicken breast cut, this garlic butter chicken is a simple, flavorful option to have on rotation alongside fresh salads like this one.

Keep It Fresh: Storage and Make-Ahead Tips

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar for up to one week. Once the salad is dressed, it does not hold well and should be eaten the same day.

I recommend storing the grilled chicken skewers separately from the salad. Reheat chicken in a skillet over medium heat for 3 to 4 minutes or enjoy cold straight from the fridge — both ways work great over fresh greens.

Pro tip: the herby ranch dressing can be made up to one week ahead, and the chicken can be marinated up to 8 hours in advance. This makes the BBQ Chicken Skewer Salad a smart choice for meal prepping or entertaining with minimal last-minute work.

Frequently Asked Questions

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 mins

Cook Time 15 minutes mins

Marinate Time (minimum) 20 minutes mins

Total Time 35 minutes mins

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.