Lu-Ann Simon April 11, 2026

This post may contain affiliate links, please see our Disclosure for details.

BBQ Chicken Skewer Salad

Name: BBQ Chicken Skewer Salad
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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, pitted, and diced)

Jump to Recipe·Print Recipe

Picture a late summer evening, the air warm and scented with smoke and sweet barbecue, while skewers sizzle and romaine leaves crackle under a bright, tangy dressing. This BBQ Chicken Skewer Salad brings that backyard barbecue feeling to the dinner table with juicy, charred chicken threaded on skewers, sweet corn, fresh herbs, and a creamy herby-ranch that brightens every bite. If you love saucy grilled chicken but want a lighter, crisp salad finish, this is the dish to make for weeknight celebrations or relaxed weekends when friends drop by, and it sits beautifully alongside other crowd-pleasing recipes like one-pan honey BBQ chicken rice for an expanded summer menu.

Why This BBQ Chicken Skewer Salad Works

This salad balances bold, smoky barbecue flavors with fresh, cooling herbs and creamy dressing, so every forkful has contrast, texture, and a bright finish. The chicken soaks up the sauce and caramelizes on the edges, while the chilled greens and sliced avocado keep the plate lively and satisfying.

Reasons to love it

Charred, saucy chicken that still stays tender inside
A creamy, herb-forward dressing that cuts the richness
Textural contrast from crisp romaine, tender corn, and creamy avocado

Ingredients and Key Notes

These ingredients layer flavor and texture, so measure for balance. The chicken and BBQ sauce bring the main flavor, the herby-ranch adds cooling creaminess, and the fresh herbs and vegetables add lift and crunch. If you normally add bacon, swap in turkey bacon for a lighter, leaner touch.

2 pounds boneless skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups bbq sauce (I use Primal Kitchen brand)
8 [6-inch] wooden skewers (pre-soaked)
1 cup light tasting oil
1 egg ((omit if using store-bought mayo), see note))
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
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 and seed removed and diced medium)

Note on the dressing, if you prefer a store-bought mayonnaise, omit the egg and use the mayo as the creamy base, then fold in the coconut milk and herbs for a quicker version.

How to Cook BBQ Chicken Skewer Salad

Marinate the chicken: Cut the chicken into even 1 to 1 1/2 inch cubes, toss with 3 tablespoons avocado oil and 1 teaspoon kosher salt, then stir in about 1 cup of the BBQ sauce to coat. Let it rest at least 30 minutes or up to 4 hours, the sauce will help the edges caramelize and the meat will smell sweet and tangy when ready.
Make the Herby-Ranch: In a bowl, whisk the egg with 1 cup light tasting oil to form a simple emulsion, then whisk in 1/2 cup unsweetened full fat coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon onion powder, 2 cloves minced garlic, 1/4 cup dill, 1/4 cup parsley, and 1 teaspoon freshly cracked black pepper until smooth and fragrant. Taste for salt, the dressing should be bright and herbaceous, with a silky texture.
Grill the chicken: Thread the marinated chicken onto the pre-soaked skewers leaving a little space between pieces so each cube chars evenly, then grill over medium-high heat, turning occasionally, until the outside caramelizes and the internal temperature reaches 165 degrees F, about 8 to 10 minutes total. You will see a deep mahogany color where the sauce hits the heat, and the aroma will be both smoky and sweet.
Prepare the vegetables: Brush the corn with 2 tablespoons avocado oil and grill until kernels have slight char marks and give off a toasty, sweet scent, then cut the kernels off the cob. Thinly slice the romaine, green onion greens only, quarter the grape tomatoes, rinse and drain the black beans, chop the cilantro and basil, and dice the avocado. The salad should look bright and layered with color.
Assemble the salad: Toss the romaine, green onions, tomatoes, corn kernels, black beans, cilantro, basil, and avocado with enough herby-ranch to coat without wilting the lettuce, then top with the hot chicken skewers or slide the chicken off and scatter it across the salad for easier serving. Serve immediately so the chicken keeps its char and the greens remain crisp.

Prep ~ 30 to 45 minutes, Cook ~ 15 to 20 minutes, Total ~ 45 to 65 minutes, Servings ~ 6, Kcal ~ 450 per serving (estimate)

Make-Ahead and Prep Tips

You can prepare several elements ahead to make dinner a breeze. Marinate the chicken up to 4 hours before grilling, and keep it covered in the fridge. Whisk the herby-ranch dressing and store it in an airtight container for up to 3 days, the flavors actually deepen overnight. Chop the lettuce, slice the tomatoes, and remove corn kernels the day before but store them separately in sealed containers, keep avocado and dressing aside until service time so the salad stays crisp. Pre-soak your wooden skewers several hours in water so they do not burn when grilling.

Storing and Reheating

Refrigerate leftover components separately for best texture, the chicken and dressing will keep for 3 to 4 days, chopped vegetables for 2 to 3 days. If you must freeze the cooked chicken, place it in a freezer-safe bag and use within 2 months, thaw overnight in the fridge before reheating. Reheat chicken gently in a 325 degrees F oven or on a covered skillet over low heat, basting with a little extra BBQ sauce to revive moisture, avoid high heat which can dry the meat. A freshness cue is aroma, the dish should smell bright and herby for the dressing, and the chicken should still taste savory and slightly sweet; discard if it smells off or sour.

Perfect Pairings

Warm cornbread or grilled flatbread to sop up any extra dressing
A crisp vinegar-based coleslaw for extra crunchy contrast
Simple roasted sweet potatoes or fries seasoned with smoked paprika
A light beer alternative such as iced tea with lemon for a refreshing counterpoint
Grilled peaches or a fruit salad to finish with gentle sweetness

Make It Your Own

Swap the protein: Use chicken thighs instead of breasts for a slightly richer, juicier result, or try grilled ground chicken skewers if you prefer a different texture.
Make it Whole30 friendly: Omit the corn and black beans, and use a compliant BBQ sauce and mayonnaise base for the dressing.
Add turkey bacon: For a smoky, savory pop, crisp and crumble turkey bacon on top, swap in turkey bacon for a lighter, leaner touch compared to pork bacon.
Heat it up: Stir a spoonful of hot sauce or minced jalapeno into the marinade for extra kick, the heat plays beautifully with the sweet BBQ glaze.
Mediterranean twist: Replace BBQ sauce with a charred lemon oregano dressing and add kalamata olives and cucumber for a different herb profile.
Swap the greens: Use baby spinach or arugula for peppery notes that stand up to the BBQ.
For a family-style switch, thread smaller chicken pieces and add roasted potatoes to the grill so you can serve the whole platter right off the skewers.
If you enjoy bold, layered chicken dishes, try riffing on textures and sauces inspired by other classics, for example the bright, savory balance in the Alice Springs chicken recipe can help guide different spice and topping combinations.

Pro Tips for Best Results

Use even chicken pieces so everything cooks at the same rate, 1 to 1 1/2 inch cubes are ideal.
Space pieces on the skewer, do not pack them, so each side gets direct grill heat for good caramelization.
Grill over medium-high heat, aiming for a nice char but not a flare-up that burns the sauce.
Rest the chicken 5 minutes after grilling, this keeps the juices locked in and makes slicing neat.
Check doneness with a thermometer, target 165 degrees F for safe, juicy chicken.
Emulsify the dressing slowly, a steady stream of oil while whisking will keep it creamy and stable.

Frequently Asked Questions

How long can I marinate the chicken?
Marinate the chicken at least 30 minutes and up to 4 hours in the fridge. Longer than 4 hours can begin to change the texture because the acid in barbecue sauce and lemon can start to break down the meat.
Can I cook this on a stovetop or in the oven instead of grilling?
Yes, you can broil the skewers in the oven for similar char, place them on a foil-lined pan and broil 4 to 6 inches from the heat until edges caramelize, turning once. Alternatively, use a hot skillet to sear the chicken, finishing in the oven if needed to reach 165 degrees F.
Is this salad suitable for meal prep lunches?
Partially, keep the grilled chicken and dressing stored separately from the greens and avocado. When ready to eat, warm the chicken and toss with fresh salad components to keep textures bright.
Can I make the dressing without raw egg?
Yes, omit the egg and use 1/2 cup store-bought mayonnaise or a vegan mayo as the creamy base, then whisk in the coconut milk, lemon juice, herbs, and seasonings.
What can I do if my chicken is dry after grilling?
Slice it thinly and toss with a little extra BBQ sauce or the herby-ranch, serve over warm grains or roasted vegetables to add moisture back into each bite.
How do I adapt this for a vegetarian option?
Grill hearty vegetables like portobello mushrooms, marinated tempeh, or halloumi on skewers, and use the same dressing and salad build for a satisfying plant-forward version.
Can I use canned corn instead of grilling fresh ears?
Yes, in a pinch drain and rinse canned corn, then sauté in a hot skillet with a little oil until it browns slightly to mimic grilled flavor.

Final Thoughts

This BBQ Chicken Skewer Salad captures the smell and satisfaction of an outdoor grill with the brightness and ease of a composed salad, making it a reliable weeknight star or a relaxed weekend showstopper. The contrast of smoky, saucy chicken with creamy herby dressing and fresh herbs keeps every bite interesting, and the recipe scales well for guests. Make it soon, invite a few friends, and enjoy the simple pleasure of sweet, charred chicken over a bed of crisp greens.

BBQ Chicken Skewer Salad

Author: anastasia-rice
Total Time: 65 minutes
Yield: 6 servings 1x
Diet: Gluten-Free, Dairy-Free

Print Recipe

Description

A vibrant salad featuring juicy, charred chicken skewers, sweet corn, fresh herbs, and a creamy herby-ranch dressing, perfect for summer gatherings.

Instructions

Marinate the chicken by cutting it into even 1 to 1 1/2 inch cubes, tossing with avocado oil and kosher salt, then stir in BBQ sauce and let it rest for at least 30 minutes.
Make the Herby-Ranch dressing by whisking the egg with light tasting oil, then add coconut milk, lemon juice, red wine vinegar, onion powder, garlic, dill, parsley, and black pepper until smooth.
Grill the marinated chicken on pre-soaked skewers over medium-high heat until caramelized and reaching an internal temperature of 165°F, about 8 to 10 minutes.
Prepare the vegetables by brushing corn with oil and grilling until charred, then cut kernels off the cob. Slice romaine, green onions, quarter tomatoes, rinse beans, chop cilantro and basil, and dice the avocado.
Assemble the salad by tossing the romaine, green onions, tomatoes, corn, black beans, cilantro, basil, and avocado with enough herby-ranch dressing and top it with the hot chicken skewers.

Notes

This salad is perfect for gatherings and can be made ahead. Marinate the chicken up to 4 hours in advance and store dressing in the fridge for flavors to deepen.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: American