BBQ Chicken Skewer Salad with W30 Herby Ranch Recipe

If you’re dreaming of a dinner that’s smoky, vibrant, and bursting with flavor, let me introduce you to my obsession: BBQ Chicken Skewer Salad with Herby Ranch Dressing. Juicy, char-grilled chicken, sweet corn, crunchy romaine, creamy avocado, all drizzled with a luscious homemade herby ranch—this salad is as much about celebration as it is about satisfying every craving on a summer day (or any day you wish summer would hurry up!).

Ingredients You’ll Need

This salad may look like a showstopper, but I promise every ingredient is here for a delicious reason—bringing bold flavor, color, and texture to your BBQ Chicken Skewer Salad with Herby Ranch Dressing. Let’s break down what you’ll need and my favorite tips for getting the most out of each!

• Boneless Skinless Chicken Breasts: The classic choice for juicy, tender, protein-packed skewers—pounding them evenly ensures they cook perfectly.
• Avocado Oil: Adds healthy richness and is perfect for both marinating and high-heat grilling (plus, it’s neutral so your dressing flavors shine!).
• Kosher Salt: Season the chicken to bring every ingredient to life—don’t skimp!
• BBQ Sauce: Any favorite will do, but Primal Kitchen is my pick for a smoky, not-too-sweet finish that caramelizes beautifully on the grill.
• Wooden Skewers (6-inch): Perfect for threading & grilling. Just soak to prevent burning!
• Light-Tasting Oil (for ranch): Use avocado or a mild light olive oil for creamy, neutral herby ranch—store-bought mayo works too for a shortcut.
• Egg: That emulsifying magic for homemade mayo-style ranch—skip if using store-bought mayo.
• Full-Fat Coconut Milk: Adds dreamy creaminess and a touch of richness to the dressing, keeping it dairy-free if needed.
• Lemon Juice & Red Wine Vinegar: Fresh acidity makes the dressing pop and keeps things balanced.
• Onion Powder & Minced Garlic: The flavor backbone of a great ranch—savory and aromatic.
• Fresh Dill & Parsley: Chopped herbs are the key to that punchy, green, herby vibe.
• Freshly Cracked Black Pepper: Lends brightness and spice to both chicken and dressing.
• Fresh Corn on the Cob: Grilled until sweet and golden—seriously irresistible in every bite.
• Romaine Lettuce: The sturdy, crunchy bed that holds up perfectly under all those glorious toppings.
• Green Onions (green parts): Mild, zippy onion flavor without overpowering the whole bowl.
• Grape Tomatoes: Bursts of juicy, sweet acidity—so colorful!
• Black Beans: Creamy, earthy, and protein-rich for a totally satisfying bowl (omit for Whole30).
• Fresh Cilantro & Basil: These herbs make the salad taste extra-fresh and elevate each bite.
• Avocado: Adds richness and that irresistible creamy texture.

Variations

This salad is a canvas for your cravings and pantry! The BBQ Chicken Skewer Salad with Herby Ranch Dressing adapts beautifully, whether you’re cooking for special diets or just looking to mix things up with your favorite seasonal ingredients.

• Whole30 & Paleo-Friendly: Skip the black beans and corn, and pick a compliant BBQ sauce for a fresh, grain-free, and totally craveable meal.
• Vegetarian Twist: Swap the chicken for grilled portobello mushroom skewers or crispy tofu cubes and toss with the same BBQ marinade for amazing flavor.
• Make it Cheesy: Crumble cotija, feta, or sharp cheddar over the salad for a rich, salty punch (especially dreamy with the herby ranch!).
• Load it Up with Veggies: Add roasted bell peppers, grilled zucchini, or even charred red onions for more color and texture.
• Spicy BBQ Kick: Use a spicy BBQ sauce or add chopped pickled jalapeños for a little heat—they taste amazing with the cooling ranch.

How to Make BBQ Chicken Skewer Salad with Herby Ranch Dressing

Step 1: Marinate and Skewer the Chicken

Begin by pounding your chicken breasts to an even ½-inch thickness—that extra 2 minutes makes a big difference for juicy, evenly cooked skewers! Cut the chicken into hearty 2-inch pieces, then toss them in a bowl with avocado oil, a generous pinch of kosher salt, and half your BBQ sauce. Stir so every piece is coated and let the flavors mingle for at least 20 minutes at room temp (or up to 8 hours in the fridge for maximum flavor!). Thread onto pre-soaked skewers while the grill heats up.

Step 2: Whip Up the Herby Ranch Dressing

While the chicken marinates, pull out your immersion blender and make magic: add oil to a tall jar, crack in the egg, and blend until emulsified—instant mayo! Add coconut milk, lemon juice, red wine vinegar, seasonings, and blend again. Stir in a wild handful of fresh parsley and dill. That’s it! Chill until you’re ready to serve. No shame in using good store-bought mayo for a shortcut; just blend in those herbs and seasonings for zingy homemade vibes.

Step 3: Grill the Chicken and Corn

Drizzle your corn with avocado oil and heat the grill to medium-high. Clean and lightly oil those grates for the signature grill marks! Lay on the corn, turning every 2 minutes until sweet and golden (about 10-12 minutes). Set the skewers on next, cooking 3–4 minutes per side—after that first flip, baste generously with the remaining BBQ sauce. Keep the grill closed as much as possible for maximum juiciness and a whisper of smokiness. Let everything cool slightly before handling.

Step 4: Build Your Salad!

In a gigantic bowl—trust me, you’ll want to toss with abandon—combine crisp romaine, sliced green onions, tomatoes, black beans, and your avalanche of herbs. Add as much herby ranch as your heart desires and toss everything until glistening and dreamy. Cut the grilled corn off the cob and scoop it in, toss gently, then top with diced avocado. Lay your juicy BBQ chicken skewers over top, drizzle with any extra ranch, and dive in!

How to Serve BBQ Chicken Skewer Salad with Herby Ranch Dressing

Garnishes

Sprinkle your BBQ Chicken Skewer Salad with Herby Ranch Dressing with extra chopped herbs (think parsley, dill, or cilantro) for a pop of color and fresh fragrance. A crack of black pepper or a squeeze of lemon adds a bright finishing touch, and for a special bite, a scattering of crispy shallots or seeds (like pepitas or sunflower seeds) brings irresistible crunch.

Side Dishes

This hearty salad can absolutely stand alone, but if you want to round out your meal, serve alongside grilled garlic bread, sweet potato fries, or a juicy watermelon salad to keep that picnic feeling rolling. For potlucks, a tray of fresh fruit or a vibrant slaw always complements those bold BBQ flavors.

Creative Ways to Present

For a crowd, arrange all the salad ingredients on a large platter and serve the BBQ chicken skewers right on top—so striking! To make it fun for everyone, serve “deconstructed”: pile veggies, herbs, and toppings in little bowls and let people build their own. Want an easy picnic? Serve in wide-mouthed jars for a layered, portable meal that looks absolutely gorgeous.

Make Ahead and Storage

Storing Leftovers

If you anticipate leftovers, store the chicken, salad, and herby ranch dressing separately—this way, the greens stay crisp and the flavors stay vibrant. In airtight containers, each will keep for 2–3 days in the fridge, ready for super satisfying lunches or snacks.

Freezing

The grilled chicken skewers can be frozen—simply pull off the sticks, cool completely, and freeze in a single layer before transferring to a bag or container. Thaw overnight in the fridge. The greens and avocado are best fresh, but you can make and freeze the herby ranch if you wish—just whisk after thawing to bring it back together.

Reheating

To reheat chicken skewers, pop them in a 350ºF oven (or air fryer!) for 6–8 minutes until heated through, or give them a quick trip on the grill for extra smokiness. Just assemble the salad fresh before serving for the best crunch and brightest flavor.

FAQs

Final Thoughts

If you’re ready to fall head over heels for a bowl of salad, this BBQ Chicken Skewer Salad with Herby Ranch Dressing will sweep you off your feet. It’s colorful, craveable, and sure to become your go-to for both weeknight dinners and summery get-togethers. I can’t wait for you to try it—let me know how you make it your own!

BBQ Chicken Skewer Salad with W30 Herby Ranch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 704 reviews

• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 people 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

Print Recipe

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Description

This BBQ Chicken Skewer Salad is a delicious and satisfying meal that combines juicy grilled chicken skewers with a fresh and flavorful salad topped with a creamy herby ranch dressing. Perfect for a light and healthy dinner.

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Ingredients

Units USM Scale 1x2x3x

For the 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)

For the W30 Herby Ranch:

• 1 cup light tasting oil (avocado oil recommended)
• 1 egg (omit if using store-bought mayo)
• 1/2 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
• 1/4 cup finely chopped fresh dill fronds
• 1/4 cup finely chopped fresh parsley
• 1 tsp freshly cracked black pepper

For the 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)
• 1/4 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

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Instructions

1. Marinate the chicken: Pound the chicken to ½ inch thickness, cube into pieces, and marinate with oil, salt, and 1 cup of bbq sauce. Set aside.
2. Make the Herby-Ranch: Prepare mayo, then add coconut milk, lemon, vinegar, salt, onion powder, garlic, dill, parsley, and pepper. Refrigerate.
3. Grill the Chicken and Make the Salad: Grill corn and skewers. Combine lettuce, onions, tomatoes, beans, cilantro, basil. Add dressing and toss. Mix in corn and avocado. Serve with chicken.

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Notes

• If using store-bought mayo, you will need 1 cup.