Imagine the perfect marriage of smoky, juicy grilled chicken and a vibrant, herb-infused salad — that, my friend, is the essence of this BBQ Chicken Skewer Salad. It’s a delightful mix of flavors and textures that will take your taste buds on a joyful culinary journey!
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite of this BBQ Chicken Skewer Salad is an explosion of smoky sweetness and herbaceous freshness.
- Easy and Adaptable: It’s a breeze to prepare and versatile enough to cater to different taste buds or dietary needs.
- Perfect for Any Occasion: Whether it’s a casual lunch or a fancy dinner, this salad fits right in and impresses everyone.
- Nutritious and Filling: Packed with protein, veggies, and good fats, it’s a complete meal that keeps you satisfied.
Ingredients You’ll Need
Creating a stunning BBQ Chicken Skewer Salad is remarkably straightforward. Each ingredient plays a crucial role in crafting a dish that is both delectable and visually appealing. Let’s dive into the essentials.
- Boneless Skewered Chicken: Marinated to perfection, providing that juicy, smoky goodness.
- BBQ Sauce: Infuses each bite with richness and depth – I use Primal Kitchen for that extra oomph.
- Fresh Herbs: Dill and parsley add a refreshing, aromatic touch that elevates the entire dish.
- Corn and Black Beans: Contribute a layer of texture and subtle sweetness that rounds out the salad.
- Herby Ranch Dressing: A creamy companion that ties all the elements together beautifully.
Variations
This BBQ Chicken Skewer Salad is incredibly flexible and inviting for experimentation. Tailor it to suit your palate or dietary requirements with these easy variations!
- Vegan Twist: Swap chicken with tofu or tempeh to create a plant-based marvel.
- Spicy Kick: Add a dash of cayenne pepper or chili flakes to your BBQ sauce for an exciting spicy version.
- Low-Carb Option: Skip the black beans, and emphasize leafy greens and avocado for a keto-friendly dish.
How to Make BBQ Chicken Skewer Salad
Step 1: Prep Your Chicken
Begin by marinating your chicken pieces in a simple yet flavorful mix of avocado oil and BBQ sauce. Ensure they’re well-coated and let them soak up goodness for at least 20 minutes, or refrigerate them for added depth.
Step 2: Whip Up the Herby Ranch
Using an immersion blender, transform oil and an egg into a creamy base. Infuse the mixture with garlic, fresh dill, and parsley for a homemade ranch dressing that complements the salad perfectly.
Pro Tips for Making BBQ Chicken Skewer Salad
- Marinating Magic: For deeper flavors, allow your chicken to marinate overnight. The difference in taste is phenomenal!
- Grill Skills: Ensure your grill is hot before placing the skewers; this helps lock in juices and adds irresistible grill marks.
- Dress Smart: Add dressing in increments and taste as you go. It’s easier to add more than to take any away!
- Lettuce Love: Crunchy romaine ensures the salad stays crisp, so don’t shy away from piling it high!
How to Serve BBQ Chicken Skewer Salad
Garnishes
Garnish the salad with finely chopped cilantro and basil to add a burst of color and aroma. A sprinkle of toasted sesame seeds can also introduce a delightful crunch.
Side Dishes
This salad teams wonderfully with grilled vegetables or a bowl of tomato soup for a lighter accompaniment. Alternatively, crispy potato wedges could add an indulgent aspect.
Creative Ways to Present
Serve on a large platter for a communal dining experience, or portion it into mason jars for charming, single-serving options at picnics or potlucks. Layer the ingredients beautifully for a visual treat!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressings separately in airtight containers in the refrigerator. This will help maintain the salad’s freshness and ensure it’s as delightful as when first served.
Freezing
While the salad is best fresh, you can freeze the marinated, uncooked chicken. Seal it in a freezer-safe bag for up to 3 months. Just thaw and grill when you’re ready to enjoy.
Reheating
Reheat the chicken skewers gently on a grill or in a preheated oven at 350°F until warmed through. Avoid microwaving to maintain the juicy, tender texture.
FAQs
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Can I use store-bought dressing?
Absolutely! If you’re short on time, a light, pre-made ranch dressing can work, but be sure to choose one with simple, natural ingredients for the best result.
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What’s the best chicken cut for juicy skewers?
Boneless, skinless chicken breasts are ideal as they cook evenly and soak up the marinade beautifully, ensuring each skewer is juicy and flavorful.
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Can the salad be made Whole30 compliant?
Yes! Simply omit the corn and black beans, and ensure that all sauces and dressings are compliant with Whole30 guidelines for a nutritious alternative.
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What can I use instead of avocado oil?
Light olive oil is a great alternative, offering a neutral flavor palette that doesn’t compete with the other strong flavors in the salad.
Final Thoughts
Dive into this BBQ Chicken Skewer Salad and experience not just a meal but a celebration of flavors. It’s a culinary adventure that’s as rewarding to make as it is to savor. Give it a try, and watch your guests rave about it long after the plates are cleared!
Print
BBQ Chicken Skewer Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Grilled, Salad, Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Carb,Gluten Free
Description
A flavorful and nutritious BBQ Chicken Skewer Salad featuring grilled chicken skewers glazed with barbecue sauce, complemented by a fresh, herby ranch dressing and a vibrant vegetable salad. Perfect for a quick, satisfying meal that balances smoky, tangy, and fresh elements.
Ingredients
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups barbecue sauce (Primal Kitchen brand recommended)
- 8 wooden skewers, pre-soaked
For the W30 Herby Ranch:
- 1 cup light-tasting oil (avocado or light olive oil)
- 1 egg (optional, omit if using store-bought mayo)
- 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 cloves garlic, minced
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
For the Salad:
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce or 2 small heads
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (or 16 oz.)
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- 1/4 cup loosely packed chopped fresh cilantro leaves
- 2 tbsp chopped fresh basil leaves
- 1 ripe large avocado, peeled, seeded, and diced
Instructions
- Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl with 1 tbsp avocado oil, 1 tsp salt, and 1 cup barbecue sauce. Stir until well coated and marinate for at least 20 minutes at room temperature or refrigerate for 4-8 hours for more flavor.
- Make the Herby-Ranch: Pour 1 cup of light oil into a wide-mouth jar. Crack the egg into the oil and let sink. Insert an immersion blender and blend until a white, creamy mayonnaise forms (about 10 seconds). Slowly raise and lower the blender until emulsified. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending briefly to combine. Stir in dill, parsley, and black pepper. Refrigerate until needed; keeps up to 1 week.
- Preheat the Grill: Heat grill to medium-high (350-400°F). Wipe the grill grates with oiled paper towels to prevent sticking. Rub corn with 2 tbsp avocado oil.
- Grill the Corn and Chicken: Place corn on the grill, cook for 10–12 minutes, turning every 2 minutes until tender. Simultaneously, grill the chicken skewers about 3–4 minutes per side, basting generously with remaining barbecue sauce after flipping, until fully cooked and grill marks appear. Remove chicken and corn, and let corn cool slightly.
- Assemble the Salad: In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until well coated. Cut the cooled corn off the cob and add to the salad. Gently mix in diced avocado. Serve the grilled chicken skewers alongside the salad and enjoy.
Notes
- If using store-bought mayo, substitute 1 cup of mayo for the egg, oil, and vinegar components.
- For Whole30 compliance, omit corn and black beans.
- Adjust the amount of dressing to taste, starting with a few tablespoons and adding more for flavor.
- For a smokier flavor, finish the chicken on a pellet or charcoal grill if available.
Nutrition
- Serving Size: 1 plate (including chicken and salad)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 105 mg
