BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

If you’re craving a vibrant, flavor-packed meal that feels like a warm hug on a plate, this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe is a total game changer. Juicy grilled chicken skewers smothered in smoky BBQ sauce meet crisp, fresh greens, sweet grilled corn, and a luscious homemade herby ranch dressing that ties every bite together beautifully. This salad isn’t just a meal — it’s an experience that brings bright colors, irresistible textures, and bold flavors to your table. Whether it’s a casual weeknight dinner or a weekend gathering, this recipe always shines as a crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

Getting your ingredients ready for this recipe is as fun as it is simple. Each element is thoughtfully chosen to build layers of flavor, from the tender BBQ chicken to the fresh herbs in the creamy ranch dressing. The colorful veggies not only add freshness but also create a salad that’s a feast for the eyes and palate.

• 2 pounds boneless skinless chicken breasts: Perfect for making tender grilled skewers that soak up BBQ sauce.
• 3 tbsp avocado oil: Adds healthy fat and helps the chicken marinate beautifully.
• 1 tsp kosher salt: Essential for seasoning and enhancing all the flavors.
• 2 cups BBQ sauce (Primal Kitchen recommended): Brings smoky, tangy richness to the chicken.
• 8 (6-inch) wooden skewers, pre-soaked: Prevents burning on the grill and makes serving a breeze.
• 1 cup light tasting oil (avocado or light olive oil): The base for making the herby ranch dressing silky and smooth.
• 1 egg (omit if using store-bought mayo): Helps emulsify the homemade ranch dressing perfectly.
• ½ cup unsweetened full fat coconut milk: Adds creaminess with a subtle tropical touch to the ranch.
• 2 tbsp lemon juice: Brightens the dressing with fresh acidity.
• 1 tbsp red wine vinegar: Adds a pleasant tang and depth to the dressing.
• 1 tsp kosher salt: Seasoning for the dressing to balance flavors.
• 1 tsp onion powder: Adds savory complexity to the ranch.
• 2 cloves garlic, minced: Injects punchy, aromatic savoriness into the dressing.
• ¼ cup finely chopped fresh dill fronds: Brings a delicate herbaceous note that’s unbeatable.
• ¼ cup finely chopped fresh parsley: Adds freshness and a slight earthiness.
• 1 tsp freshly cracked black pepper: Gives a gentle spice that livens the dressing.
• 4 ears corn (omit for Whole30): Sweet, smoky grilled corn adds texture and summer vibes.
• 2 tbsp avocado oil: Used for coating the corn before grilling to enhance flavor.
• 8 cups thinly sliced romaine lettuce or 2 small heads: The crisp green base that anchors this salad.
• 6 green onions, thinly sliced (green parts only): Adds a mild onion bite and fresh crunch.
• 2 cups quartered grape tomatoes (or 16 ounces): Pops of juicy sweetness to balance smoky elements.
• 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30): Adds protein and creamy texture to the salad mix.
• ¼ cup loosely packed freshly chopped cilantro leaves: Offers a bright herbal lift and freshness.
• 2 tbsp freshly chopped basil leaves: Adds a sweet, slightly peppery aroma and flavor.
• 1 avocado, peeled, seed removed, and diced medium: Provides buttery richness and luscious texture.

How to Make BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

Step 1: Marinate the Chicken

Start by pounding your chicken breasts to an even ½ inch thickness, which helps them cook evenly and stay juicy. Cut the chicken into 2-inch cubes then tuck them into a big bowl with avocado oil, kosher salt, and 1 cup of your BBQ sauce. Give everything a good toss so each piece gets a lovely coating. Let the chicken soak up those flavors for at least 20 minutes at room temperature, or pop it in the fridge covered for a few hours if you’re prepping ahead. The marination step is your secret weapon to tender, flavorful chicken skewers that steal the spotlight.

Step 2: Prepare the Herby Ranch Dressing

The star that elevates this salad is your homemade herby ranch dressing. Pour light tasting oil into a jar, crack in a fresh egg, and blend with an immersion blender to whip up a creamy homemade mayo base. If you’re short on time, feel free to use store-bought mayo here. Blend in coconut milk to add a luscious, slightly tropical creaminess, then mix in fresh lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic for layers of savory brightness. Finally, stir in tons of freshly chopped dill, parsley, and a dash of cracked black pepper. Chill this dressing until ready to drizzle on your vibrant salad.

Step 3: Grill the Corn and Chicken

Brush your ears of corn with avocado oil for that golden, grilled surface. Heat the grill to medium-high, oil the grates, and grill the corn, turning regularly until tender and a little charred — this takes about 10-12 minutes. While the corn works its magic, thread that marinated chicken onto your pre-soaked skewers and lay them on the grill. Grill the first side until beautiful grill marks appear, about 3-4 minutes, then flip, baste with reserved BBQ sauce, and grill another 3-4 minutes with the lid closed until perfectly cooked through. Take both off the grill and allow the corn to cool before cutting off the kernels.

Step 4: Assemble the Salad

In a large bowl, combine the crisp romaine lettuce slices, bright green onions, juicy grape tomatoes, creamy black beans, and fresh herbs — cilantro and basil. Add your herby ranch dressing generously and toss everything until the lettuce is brilliantly coated. Next, fold in the sweet corn kernels and creamy avocado chunks to add that perfect balance of texture and flavor in every bite.

Step 5: Serve with the Grilled Chicken Skewers

Plate the tossed salad either on a large platter or individual bowls, then arrange the smoky BBQ chicken skewers on top. Serve immediately to enjoy the fantastic contrast of warm grilled chicken against crisp, fresh salad and cool, creamy dressing. It’s as beautiful to look at as it is to eat and always leaves everyone at the table wanting more.

How to Serve BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

Garnishes

To bring the dish home with that extra touch, sprinkle some freshly chopped herbs like parsley and cilantro over the top, or add a few thin slices of red chili for a subtle kick. A wedge of lemon on the side is perfect for those who love an extra zing. These small additions make the salad feel even more special and personalized.

Side Dishes

This salad is hearty enough to stand alone, but pairing it with some warm corn bread or garlic herb roasted potatoes can turn it into a soul-satisfying feast. If you’re craving something lighter, crispy baked sweet potato fries or a simple cucumber dill salad would complement it beautifully without overpowering those smoky BBQ flavors.

Creative Ways to Present

For a fun twist, serve the salad in individual mason jars layered with chicken, dressing, and veggies for an easy grab-and-go picnic option. Another idea is to arrange all ingredients buffet-style so guests can build their own perfect bowls, complete with grilled chicken skewers on the side. Both options make sharing this delicious BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe even more interactive and inviting.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be rare!), store the salad components separately for best freshness—keep the chicken skewers in an airtight container in the fridge, the dressing chilled on its own, and the salad veggies stored loosely covered. Combine just before serving to preserve that crisp texture and dressing’s bright flavor.

Freezing

This salad doesn’t freeze well as the fresh veggies and dressing lose their texture upon thawing. However, you can freeze the cooked chicken skewers separately without the sauce for up to 3 months. When ready to enjoy again, thaw in the refrigerator overnight and reheat on the grill or in the oven.

Reheating

For perfectly warmed chicken, gently reheat the skewers on a grill pan or in a hot oven at 350°F (175°C) for about 10 minutes until heated through. Avoid microwaving if possible to keep that grilled texture and juicy tenderness. Serve immediately with freshly tossed salad and herby ranch for the ultimate fresh taste.

FAQs

Can I use other types of chicken cuts for this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe?

Absolutely! While boneless skinless chicken breasts are perfect for even grilling, you can also use chicken thighs for a juicier option. Just adjust the cooking time accordingly since thighs may take a bit longer to cook through.

Is the herby ranch dressing suitable for dairy-free diets?

Yes! The dressing uses coconut milk instead of traditional dairy and is free from dairy ingredients, making it a fantastic choice for anyone avoiding dairy but still wanting creamy, flavorful ranch.

Can I prepare this BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe for meal prep?

Definitely. Marinate the chicken and prepare the dressing ahead of time, then grill chicken and assemble salad the day you plan to serve. Store salad components separately for freshness and combine just before eating to keep everything crisp and delicious.

What can I substitute for the black beans if I’m avoiding legumes?

If beans aren’t your thing or you’re on a diet avoiding them, you can skip the black beans or swap in cooked quinoa for added texture and protein without changing the flavor profile much.

Can this recipe be made Whole30 compliant?

Yes, this recipe can easily be adapted to Whole30 by omitting the corn and black beans, and carefully choosing a compliant BBQ sauce. The herby ranch dressing made with coconut milk is already Whole30-friendly, making this a great option for health-conscious eaters.

Final Thoughts

This BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe has quickly become one of my absolute favorites for good reason. It’s vibrant, fresh, and packed with delicious layers of smoky, creamy, and herbal flavors that make every bite delightfully exciting. Whether you’re grilling for family or hosting friends, this salad is guaranteed to impress and satisfy. Give it a try soon—you’ll wonder how you ever lived without it!

BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 79 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This vibrant BBQ Chicken Skewer Salad combines tender, marinated grilled chicken with fresh vegetables and a creamy homemade herby ranch dressing. Featuring grilled corn, ripe avocado, and a bright mix of herbs, this salad is perfect for a flavorful, healthy meal ready in just 35 minutes.

---

Ingredients

Scale 1x2x3x

Chicken Skewers

• 2 pounds boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce (Primal Kitchen brand recommended)
• 8 (6-inch) wooden skewers, pre-soaked

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
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp kosher salt
• 1 tsp onion powder
• 2 cloves garlic, minced
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper

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 ounces)
• 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
• ¼ cup loosely packed freshly chopped cilantro leaves
• 2 tbsp freshly chopped basil leaves
• 1 avocado, peeled, seed removed, and diced medium

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate the Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform ½ inch thickness. Cut the chicken into 2-inch cubes and place in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to combine, ensuring the chicken is evenly coated. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours if marinating longer.
2. Prepare the Herby Ranch: Pour the light tasting oil into a wide mouth jar. Crack the egg into the oil, allowing it to sink. Insert an immersion blender and rest the blade on the yolk. Blend without moving for about 10 seconds until a white, creamy mayo forms at the bottom. Slowly move the blender up and down until the entire mixture emulsifies. (If using store-bought mayo, use 1 cup and skip this emulsification step.) Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic to the mayo; blend again. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
3. Grill the Corn and Chicken: Drizzle corn with avocado oil and rub to coat. Preheat the grill to medium-high heat (350-400°F) and oil the grill grates with an oil-soaked paper towel held by tongs. Place the corn on the grill and cook until tender, turning every 2 minutes for a total of 10-12 minutes. While the corn grills, place chicken skewers on the grill. Cook the first side for 3-4 minutes or until grill marks form, then flip, baste with reserved BBQ sauce, and cook another 3-4 minutes with the grill closed until cooked through and marked. Transfer corn and chicken off the grill and let the corn cool.
4. Assemble the Salad: In a large bowl, combine romaine lettuce, sliced green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until the lettuce is well coated.
5. Add Corn and Avocado: Cut grilled corn kernels from the cob and add to the salad along with diced avocado. Gently toss to combine all ingredients.
6. Serve: Arrange the tossed salad on a platter or individual plates. Top with the grilled BBQ chicken skewers and serve immediately. Enjoy!

Notes

• For a Whole30 compliant version, omit black beans and corn.
• You can prepare the chicken marinade the night before for enhanced flavor.
• Store leftover dressing refrigerated for up to 3 days.
• If you prefer, use store-bought mayo to save time for the herby ranch dressing.
• Make sure to soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American