BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad: A Hearty Dish with a Twist!

Hey there, fellow food lovers! I’m Nina, your kitchen companion. Today, we’re diving into a dish that combines two of my favorites: the smoky goodness of BBQ chicken and the freshness of a vibrant salad. Yes, you guessed it! We’re making a glorious BBQ Chicken Skewer Salad that’s both satisfying and a feast for the eyes.

A Tasteful Memory

Do you remember those summer cookouts as a kid? The smell of BBQ wafting through the air, laughter spilling from all sides, and, of course, the joyful chaos that ensues when everyone races to get the first bite. One summer, my uncle decided to host a backyard BBQ bash, and he was the undisputed king of the grill. He would marinate chicken skewers in his secret BBQ sauce, and we’d all gather around to watch as he flipped the sizzling skewers.

It was pure magic—the sound of the grill, the chatter of friends, and the tantalizing smells making our tummies rumble. He eventually passed down the recipe to me, and though I’ve added my own twists, every time I make these skewers, I’m transported back to those sunny days with family and friends. This BBQ Chicken Skewer Salad is my homage to those cherished moments, bringing a wholesome touch that’s perfect for any occasion.

Ingredients

Let’s gather our ingredients and get ready for some fun!

• 2 pounds boneless, skinless chicken breasts
  These are the base of our dish—tender, juicy, and ready to soak up all that BBQ goodness! You can swap them out for chicken thighs if you prefer a bit more richness.

• 3 tbsp avocado oil
  A fantastic oil for high-heat cooking! If you’re out, olive oil works fine, but the flavor won’t be quite the same.

• 1 tsp kosher salt
  This will help enhance the natural flavors of the chicken. You can use sea salt if that’s what you have on hand.

• 2 cups BBQ sauce (I use Primal Kitchen brand)
  A good BBQ sauce is a game-changer. Feel free to experiment here! If you love spicy food, try a chipotle-flavored sauce for a kick.

• 8 [6-inch] wooden skewers (pre-soaked)
  Soaking them keeps them from burning on the grill. If you prefer metal skewers, you can skip this step entirely!

• 1 cup light-tasting oil
  This oil will be part of our delicious dressing. Canola or sunflower oil can be used if you’re looking for alternatives.

• 1 egg (omit if using store-bought mayo)
  If you want to keep this egg-free, our dressing can still work beautifully without it.

• ½ cup unsweetened full-fat coconut milk
  This adds creaminess. Dairy-free, it’s a fantastic substitute for traditional mayo!

• 2 tbsp lemon juice
  A splash of citrus brightens everything up. Lime juice is a great substitute here too!

• 1 tbsp red wine vinegar
  This gives your dressing a slight tang. Apple cider vinegar works wonderfully as well.

• 1 tsp kosher salt
  Just a touch more to season our dressing.

• 1 tsp onion powder
  A nice hint of onion flavor without the crunch. You can use fresh onion if you prefer—just chop it finely.

• 2 cloves minced garlic
  Because garlic makes everything better, right? If you’re not a fan, you can skip it!

• ¼ cup finely chopped fresh dill fronds
  Fresh herbs elevate our dish! Swap with parsley or basil for a different twist.

• ¼ cup finely chopped fresh parsley
  Another lovely herb to brighten up the flavors. Don’t have fresh? Dried works too, but use less.

• 1 tsp freshly cracked black pepper
  For a hint of spice. You could use white pepper for a milder flavor.

• *4 ears corn (omit for Whole30)
  Sweet, juicy corn adds texture and flavor. If you don’t have fresh, frozen corn can work just as well!

• 2 tbsp avocado oil
  Adding a little more for grilling the corn ensures it doesn’t stick.

• 8 cups thinly sliced romaine lettuce (or 2 small heads)
  The bed for our delicious salad—crisp and refreshing!

• 6 green onions (thinly sliced; green part only)
  Adds a lovely crunch and mild onion flavor!

• 2 cups quartered grape tomatoes (or 16 ounces)
  These burst with flavor! Use any color variety for fun.

• *1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
  Black beans provide protein and fiber. If you’re going Whole30, feel free to leave this out!

• ¼ cup loosely packed (freshly chopped cilantro leaves)
  This herb brings freshness! Swap with parsley for a milder flavor.

• 2 tbsp freshly chopped basil leaves
  Sweet and fragrant, basil is a delightful addition!

• 1 avocado (peeled, seed removed, and diced medium)
  Creamy and rich, avocados take our salad to the next level.

Step-by-Step Instructions

Now that we’ve got our ingredients prepped and ready, let’s dive into the cooking!

1. Prepare the Chicken
   In a large bowl, combine the chicken breasts, 3 tablespoons of avocado oil, and kosher salt. Toss to coat the chicken evenly. Try to let it marinate for at least 30 minutes if you can! It really soaks up those flavors.

2. Skewer the Chicken
   Thread the marinated chicken onto your soaked wooden skewers, making sure to leave a little space between pieces so they cook evenly. If you’re using metal skewers, they can go right on as-is!

3. Grill the Chicken
   Preheat your grill to medium-high heat (about 400°F). Grill the skewers for approximately 15-20 minutes, turning occasionally. Brush with BBQ sauce during the last 5 minutes. You want them to be nice and charred but still juicy!

4. Char the Corn (if using)
   While the chicken is grilling, brush the corn with the remaining avocado oil and add it to the grill. Turn occasionally, cooking for about 10-15 minutes until slightly charred. Let it cool before cutting the kernels off.

5. Prepare the Dressing
   In a bowl, whisk together the egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, minced garlic, dill, parsley, and black pepper. This dressing is creamy and tangy—just what the salad needs!

6. Assemble the Salad
   In a large serving bowl, layer the romaine lettuce, green onions, grape tomatoes, diced avocado, black beans (if using), and the grilled corn. Toss gently to combine.

7. Serve with the Skewers
   Serve the skewered chicken on top of the salad, drizzling additional BBQ sauce if you like. Serve the dressing on the side for everyone to enjoy!

Serving Suggestions

To impress your guests with presentation, create a lovely layering effect in your salad bowl. This way, they can serve it themselves, making it a communal dish. The skewers can be either served on top of the salad or presented on a separate platter for a more rustic look. Sprinkle some additional fresh herbs on top for that pop of color!

Recipe Variations

Want to make this dish your own? Here are some fun variations to suit your tastes!

1. Spice It Up
   Add diced jalapeños to the salad for a kick! You could also use a spicier BBQ sauce or even mix in some chipotle peppers.

2. Mediterranean Twist
   Swap the BBQ sauce for a vinaigrette made with olive oil, lemon juice, and oregano. Add feta cheese, cucumber, and Kalamata olives for an entirely new experience.

3. Grilled Shrimp Skewers
   Swap the chicken for shrimp marinated in a garlic-lime mixture. Skewer and grill until pink and cooked through.

4. Vegetarian Delight
   Replace the chicken with zucchini and bell peppers! Marinate them in the same BBQ sauce and grill away.

5. Low-Carb Options
   To lower the carbs, omit the black beans and corn, and pile on extra mixed greens or sliced radishes.

Chef’s Notes

This recipe has gone through its transformations over the years, and I love how easy it is to adapt! I remember one cookout where my friend forgot to bring the BBQ sauce, and we ended up using a homemade teriyaki blend instead. It turned out incredible! Cooking is about being flexible and creative—don’t be afraid to experiment!

Remember to always taste and season as you go. I once forgot to add salt to my dressing, and it turned out rather bland (oops!). Now I ensure a quick taste test before serving to my guests.

FAQs and Troubleshooting

Q: What if my chicken is dry?
A: Overcooking is usually the culprit! Aim for an internal temperature of 165°F and always let the chicken rest for a few minutes before removing it from the skewers.

Q: Can I make this salad in advance?
A: You can prepare the grilled chicken and dressing ahead of time. Just keep everything separate and toss together right before serving for the best flavor and texture.

Q: How do I store leftovers?
A: Keep the salad and skewers in separate airtight containers in the fridge. The salad will stay fresh for about 2-3 days, while the skewers should be eaten within 3 days.

Q: Can I substitute the coconut milk?
A: Yes! You can use yogurt, sour cream, or even mayonnaise as a dairy alternative. Just keep in mind that the flavor may shift a bit with each swap.

Nutritional Info

While I typically focus on recipes that bring you comfort and joy, I can’t help but acknowledge that this dish is also packed with nourishment. The chicken provides a solid protein source, the veggies offer plenty of vitamins, and the healthy fats from avocado keep things hearty.

Enjoy your BBQ Chicken Skewer Salad, and remember, cooking is all about sharing love through delicious food! So, gather your friends and family, and make some delightful memories around the table. Happy cooking! 🍽️❤️

BBQ Chicken Skewer Salad

Print Recipe

A hearty salad featuring smoky BBQ chicken skewers, fresh vegetables, and a creamy dressing—a perfect combination for summer cookouts.

• Author: ninabellamy
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken breasts
• 3 tbsp avocado oil
• 1 tsp kosher salt
• 2 cups BBQ sauce
• 8 [6-inch] wooden skewers (pre-soaked)
• 1 cup light-tasting 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 minced garlic
• ¼ cup finely chopped fresh dill fronds
• ¼ cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper
• 4 ears corn (omit for Whole30)
• 2 tbsp avocado oil (for grilling corn)
• 8 cups thinly sliced romaine lettuce
• 6 green onions (thinly sliced; green part only)
• 2 cups quartered grape tomatoes
• 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)

Instructions

1. Prepare the chicken: In a large bowl, combine the chicken breasts, 3 tablespoons of avocado oil, and kosher salt. Toss to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. Skewer the chicken: Thread the marinated chicken onto your soaked wooden skewers, leaving space between pieces.
3. Grill the chicken: Preheat your grill to medium-high heat (about 400°F). Grill the skewers for approximately 15-20 minutes, turning occasionally. Brush with BBQ sauce during the last 5 minutes.
4. Char the corn (if using): Brush the corn with remaining avocado oil and add it to the grill. Turn occasionally, cooking for about 10-15 minutes until slightly charred.
5. Prepare the dressing: In a bowl, whisk together the egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, minced garlic, dill, parsley, and black pepper.
6. Assemble the salad: In a large serving bowl, layer the romaine lettuce, green onions, grape tomatoes, diced avocado, black beans (if using), and grilled corn. Toss gently to combine.
7. Serve with the skewers: Place the skewered chicken on top of the salad, drizzling additional BBQ sauce if desired. Serve the dressing on the side.

Notes

For best taste, prepare the grilled chicken and dressing ahead of time, keeping everything separate until ready to serve.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 8g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 95mg

Keywords: BBQ chicken, salad, skewers, summer recipe, grilling, healthy meal