BBQ Chicken Skewer Salad with Herby Ranch Dressing
The grill is on, the evenings are long, and every dinner feels like it should happen outside. Summer has this way of making you crave something smoky and charred — but the second you think ‘BBQ chicken,’ you picture heavy sides and a plate that puts you straight to sleep. That tension between wanting the grill flavour and still feeling light after eating? That’s exactly where this salad lives.
This recipe gives you properly charred, BBQ-glazed chicken skewers laid over a crunchy romaine base with grilled corn, black beans, avocado, and a herby ranch dressing you can whip up in under two minutes with an immersion blender. Dinner is on the table in 35 minutes flat — and it genuinely holds up as a full meal, not a side dish pretending to be one.
Pro Tip
The most common mistake with grilled chicken skewers is uneven cooking — the outside scorches while the inside stays pink. The fix isn’t lower heat; it’s uniform thickness before you even cut the chicken. Pound the breasts to a consistent ½ inch (1.25 cm) before cutting into pieces. Every cube then hits the same internal temperature of 165°F (74°C) at the same time, and you get grill marks on all sides without dry edges or undercooked centres.
Avocado oil is worth using here — it has a high smoke point (around 520°F / 270°C) that handles grill heat without burning. For BBQ sauce, pick one with a short ingredient list and no high-fructose corn syrup; most large supermarkets carry clean-label options near the condiments aisle. No coconut milk? Full-fat oat milk works in the ranch dressing and gives a slightly nuttier finish.
BBQ Chicken Skewer Salad with Herby Ranch Dressing
4
servings20
minutes15
minutes540
kcal20
minutes55
minutesIngredients
1.5 lbs boneless, skinless chicken breasts (about 680 g)
3 tbsp avocado oil, for the chicken
1 tsp kosher salt
1.5 cups BBQ sauce, divided (360 ml)
6 wooden skewers, soaked in water 30 min
1 cup avocado oil, for the dressing (240 ml)
1 large egg
½ cup unsweetened full-fat coconut milk (120 ml)
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp kosher salt
1 tsp onion powder
2 garlic cloves, minced
¼ cup fresh dill, finely chopped (10 g)
¼ cup fresh parsley, finely chopped (10 g)
1 tsp freshly ground black pepper
3 ears of corn, husked
1 tbsp avocado oil, for the corn
8 cups romaine lettuce, thinly sliced (about 2 small heads)
4 green onions, thinly sliced (green parts only)
1.5 cups grape tomatoes, quartered (about 255 g)
1 can black beans, 15 oz (425 g), drained and rinsed
¼ cup fresh cilantro leaves, loosely packed
2 tbsp fresh basil, chopped
1 avocado, peeled, seeded, diced
Directions
- Pound, then marinate. Using a meat mallet or the base of a heavy pan, pound the chicken to an even ½-inch (1.25 cm) thickness, cut into 2-inch (5 cm) pieces, and toss with the oil, salt, and 1 cup (240 ml) of BBQ sauce. Let sit at room temperature for at least 20 minutes — the sauce will turn from glossy to slightly tacky on the surface, which is your cue it’s ready. Reserve the remaining ½ cup of BBQ sauce for basting on the grill.
- Make the ranch. In a wide-mouth jar, add the oil and egg without stirring. Place the immersion blender at the bottom, blend without moving for 10 seconds until white and thick, then slowly pull it upward. Add the coconut milk, lemon juice, vinegar, salt, onion powder, and garlic, blend again, then stir in the dill, parsley, and pepper by hand. Refrigerate until needed — the dressing keeps for up to a week.
- Thread the skewers. Load 4 to 5 pieces of chicken per skewer, pressing them snugly together so they don’t spin when you flip. Pre-soaked wooden skewers won’t scorch — soak them for at least 30 minutes before grilling.
- Heat the grill to medium-high, around 375°F (190°C), and oil the grates with a paper towel dipped in oil and held with tongs. Rub the corn with avocado oil. A properly oiled grate prevents the BBQ glaze from tearing off the chicken when you flip.
- Grill the corn first. Place the ears directly on the grates and turn every 2 to 3 minutes for 10 to 12 minutes total — you’re looking for deep golden-brown patches with a slight char, and the kernels should feel firm but no longer raw when pressed with a fingernail. Set the corn aside to cool before cutting the kernels off the cob.
- Grill the skewers. Cook 3 to 4 minutes per side, basting the cooked side with the reserved BBQ sauce after each flip, until the internal temperature reads 165°F (74°C) — the glaze should smell caramelized and slightly smoky, not sharp or raw. Let the skewers rest on a platter for 3 minutes before serving so the juices redistribute.
- Build the salad. Toss the romaine, green onions, tomatoes, black beans, cilantro, and basil with your desired amount of dressing, then gently fold in the corn kernels and diced avocado. Add the avocado last to keep it from breaking down into the leaves.
- Serve. Lay the skewers across the top of the salad and bring the bowl straight to the table. Extra dressing on the side means everyone can adjust to their own taste.
Variations
For a Whole30-compliant version, skip the corn and black beans and double the romaine — the skewers and dressing are already compliant as written. Swap the chicken breasts for boneless thighs if you want a juicier, more forgiving cut that’s harder to overcook on a hot grill.
Serving Suggestions
A cold glass of sparkling water with lime keeps the meal feeling fresh and doesn’t compete with the smoky glaze. Warm flatbreads on the side are great for scooping up the dressing pooling at the bottom of the bowl. Sliced watermelon rounds out the plate if you’re feeding a crowd.
FAQ
Can I make this ahead for meal prep?
Yes — marinate the chicken up to 8 hours in advance and store the ranch dressing in a sealed jar in the fridge for up to a week. Keep the salad components undressed and separate until you’re ready to eat, otherwise the romaine wilts fast.
What if I don’t have a grill?
A cast-iron grill pan on the stovetop over high heat works well. After testing both methods in my own kitchen, I found the grill pan gives you solid char marks and the BBQ glaze caramelizes just as nicely — it just smokes more, so open a window.
Can I use a different dressing if I’m short on time?
A good-quality store-bought ranch absolutely works and cuts your prep time in half. That said, the homemade version has a brightness from the fresh dill and lemon that store-bought versions rarely match — and it makes you wonder what else you’ve been buying when you could just blend it yourself.
