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BBQ Chicken Skewer Salad with avocado, corn, romaine, and ranch

BBQ Chicken Skewer Salad

  • Author: Leo
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Diet: Gluten Free

Description

This BBQ Chicken Skewer Salad is a smoky, protein-packed summer dish loaded with grilled chicken, fresh avocado, crisp romaine, and a creamy herby ranch. Perfect for gluten-free and low-calorie diets, it’s a healthy twist on the classic barbecue plate that bursts with flavor in every bite.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 cups BBQ sauce
  • 8 wooden skewers (pre-soaked)
  • 1 cup avocado oil (for herby ranch)
  • 1 egg (omit if using store-bought mayo)
  • ½ cup full-fat unsweetened coconut milk
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • ¼ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh parsley
  • 1 tsp freshly cracked black pepper
  • 4 ears corn, husked (omit for Whole30)
  • 8 cups thinly sliced romaine lettuce
  • 6 green onions, green parts only, thinly sliced
  • 2 cups quartered grape tomatoes
  • 1 can (15 oz) black beans, drained and rinsed (omit for Whole30)
  • ¼ cup chopped fresh cilantro
  • 2 tbsp chopped fresh basil
  • 1 avocado, diced

Instructions

  1. Pound chicken breasts to ½-inch thickness and cut into 2-inch cubes
  2. Place chicken in a bowl with avocado oil, salt, and 1 cup BBQ sauce and mix until well coated
  3. Let marinate for at least 20 minutes or refrigerate up to 8 hours
  4. In a wide-mouth jar, add avocado oil and egg and blend using an immersion blender to create a thick mayo
  5. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic and blend again
  6. Stir in dill, parsley, and black pepper, then refrigerate dressing
  7. Rub corn with avocado oil and set aside
  8. Heat grill to 375°F and oil the grates to prevent sticking
  9. Grill corn for 10–12 minutes, rotating every 2 minutes until tender
  10. Grill chicken skewers 3–4 minutes per side, basting with remaining BBQ sauce after flipping
    Let corn and skewers cool slightly
  11. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil
  12. Add desired amount of dressing and toss until greens are coated
  13. Cut corn off the cob and add with diced avocado to the salad
  14. Top with grilled BBQ chicken skewers and serve immediately

Notes

  1. You can substitute chicken breast with chicken thighs for a juicier BBQ Chicken Skewer Salad
  2. Make the herby ranch up to 3 days ahead to save prep time
  3. For a vegetarian option, use grilled tofu instead of chicken
  4. If you’re not Whole30, add tortilla strips or shredded cheese for added crunch and flavor
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Healthy Recipes
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 425 Kcal
  • Sugar: 7g
  • Sodium: 610mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Carbohydrates: 21g
  • Fiber: 6g
  • Protein: 33g
  • Cholesterol: 120mg

Keywords: BBQ Chicken Skewer Salad, grilled chicken salad, Whole30 BBQ salad, healthy summer salad, gluten free BBQ salad, chicken salad with ranch, grilled BBQ chicken recipe

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Find it online: https://www.savornest.com/bbq-chicken-skewer-salad/