BBQ Chicken Skewer Salad: A Delicious and Beginner-Friendly Recipe

There is something undeniably satisfying about a well-balanced salad that combines smoky grilled chicken, fresh vegetables, and a creamy homemade dressing. This BBQ Chicken Skewer Salad is the perfect meal for beginners who want to experiment with grilling while keeping things simple and nutritious. It is packed with bold flavors, easy to prepare, and does not require any advanced cooking techniques.

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One of the biggest challenges for new cooks is feeling confident with grilling, but this recipe removes the guesswork. By following the step-by-step guide, you will learn how to marinate chicken for the best flavor, grill it to juicy perfection, and assemble a vibrant salad that is both filling and nutritious. The homemade herby ranch dressing is a game-changer, adding a fresh and creamy element that ties everything together.

This recipe is also versatile and can be adjusted to fit different dietary needs. If you are following Whole30 or looking for a low-carb option, you can easily omit the black beans and corn. For those who prefer a dairy-free dressing, the coconut milk alternative works beautifully.

Whether you are preparing a quick weeknight dinner or serving guests at a summer gathering, this BBQ Chicken Skewer Salad will impress with minimal effort. It is a foolproof dish that delivers on flavor, texture, and nutrition, making it an excellent choice for beginner cooks who want to build confidence in the kitchen.

Ingredients and Preparation

For the Chicken Skewers:

• 2 pounds boneless, skinless chicken breasts (or substitute boneless chicken thighs for a juicier texture)
• 3 tablespoons avocado oil (can substitute olive oil)
• 1 teaspoon kosher salt
• 2 cups BBQ sauce (use your favorite brand or homemade)
• 8 wooden skewers (6-inch, pre-soaked in water for at least 20 minutes to prevent burning)

For the Herby Ranch Dressing:

• 1 cup light-tasting oil (avocado oil or light olive oil)
• 1 egg (omit if using store-bought mayo)
• ½ cup unsweetened full-fat coconut milk (or regular heavy cream if preferred)
• 2 tablespoons lemon juice (or apple cider vinegar)
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 cloves garlic, minced
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon freshly cracked black pepper

For the Salad:

• 4 ears corn (omit for Whole30 or replace with grilled zucchini)
• 2 tablespoons avocado oil
• 8 cups romaine lettuce, thinly sliced (or substitute mixed greens)
• 6 green onions, thinly sliced (green parts only)
• 2 cups grape tomatoes, quartered
• 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped
• 1 avocado, peeled, seed removed, and diced

Step-by-Step Instructions

1. Marinate the Chicken

• Place the chicken on a cutting board and use a meat mallet or the bottom of a heavy pan to pound it to an even ½-inch thickness. This ensures even cooking.
• Cut the chicken into 2-inch cubes and transfer to a large bowl.
• Add avocado oil, kosher salt, and 1 cup of BBQ sauce. Mix well to coat the chicken evenly.
• Cover and let the chicken marinate for at least 20 minutes at room temperature. If marinating for a longer period, refrigerate for 4 to 8 hours.

2. Prepare the Herby Ranch Dressing

• If making the dressing from scratch, pour oil into a wide-mouth jar. Crack the egg into the oil and let it settle at the bottom.
• Insert an immersion blender, resting the blade on top of the yolk. Without moving the blender, blend until a thick white mayo forms at the bottom (about 10 seconds).
• Slowly raise and lower the immersion blender until the entire mixture emulsifies into a creamy consistency.
• Add the coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic. Blend again to incorporate.
• Stir in the fresh dill, parsley, and black pepper. Refrigerate until ready to use. The dressing keeps for up to one week in the fridge.

3. Grill the Chicken and Corn

• Drizzle the corn with avocado oil and rub to coat evenly.
• Preheat the grill to medium-high heat (350-400°F). Lightly oil the grill grates by dipping a wadded paper towel in oil and using tongs to wipe the oil evenly over the grate.
• Place the corn on the grill and cook for 10-12 minutes, turning every 2 minutes until tender.
• At the same time, place the chicken skewers on the grill and cook for 3-4 minutes on one side until grill marks form. Flip and baste the grilled side generously with the reserved BBQ sauce. Continue cooking for another 3-4 minutes until the chicken is cooked through. Keep the grill closed as much as possible for even cooking.
• Remove the skewers and corn from the grill. Let the corn cool before handling.

4. Assemble the Salad

• In a large salad bowl, combine romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil.
• Remove the kernels from the cooled corn and add to the salad.
• Add the diced avocado and toss gently.
• Drizzle with the herby ranch dressing and mix until evenly coated.

5. Serve and Enjoy

• Divide the salad among serving plates and top with grilled chicken skewers.
• Serve immediately while the chicken is still warm.

Beginner Tips and Notes

• If the chicken is browning too quickly on the grill, lower the heat slightly or move it to a cooler section of the grill.
• To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F.
• If using store-bought mayonnaise for the dressing, substitute 1 cup of mayo and skip the emulsifying step.
• When cutting the avocado, use a spoon to scoop out the flesh in one piece and dice it directly on the cutting board.
• If grilling is not an option, the chicken skewers can be cooked on a stovetop grill pan or baked in the oven at 400°F for 18-20 minutes.

Serving Suggestions

• Serve with grilled sweet potatoes or roasted vegetables for a heartier meal.
• Pair with a refreshing drink like homemade lemonade or iced tea.
• Add a slice of crusty whole-grain bread or a side of quinoa for additional texture and nutrition.
• Leftovers can be stored in separate containers to maintain freshness. Store grilled chicken in an airtight container in the fridge for up to three days. The salad can be stored for up to two days, but it is best to add the avocado and dressing just before serving to prevent browning and sogginess.

Engagement Features

Cooking should be enjoyable and rewarding, especially for beginners. This BBQ Chicken Skewer Salad is designed to be approachable, flavorful, and satisfying, making it an excellent choice for those learning to cook at home.

Have you tried this recipe? Let us know how it turned out in the comments. Did you make any substitutions or modifications? Share your tips and experiences so others can learn from them. If you enjoyed this dish, consider exploring more simple grilling recipes or experimenting with homemade dressings to elevate your salads.

By taking small steps and trying new techniques, you will continue to build confidence in the kitchen. Cooking is all about learning, adjusting, and enjoying the process. Give this BBQ Chicken Skewer Salad a try and discover how easy it can be to create a delicious, well-balanced meal from scratch.