Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu, or even beef skewers. If using shrimp, reduce the grilling time to 2-3 minutes per side.

How do I keep my chicken from drying out on the grill?

Marinating the chicken for at least 20 minutes (or up to 8 hours) helps lock in moisture. Avoid overcooking by using a meat thermometer and removing the chicken once it reaches 165°F.

Can I make this salad ahead of time?

Yes! You can prep the dressing, chop the vegetables, and grill the chicken in advance. Store them separately and assemble just before serving to keep everything fresh.

BBQ Chicken Skewer Salad - The Defined Dish - Recipes

Name: BBQ Chicken Skewer Salad - The Defined Dish - Recipes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 3 tablespoons avocado oil; 1 teaspoon kosher salt; 2 cups BBQ sauce (Primal Kitchen recommended); 8 wooden skewers (pre-soaked); 1 cup avocado oil or light olive oil; 1 egg; ½ cup unsweetened full-fat coconut milk; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon kosher salt; 1 teaspoon onion powder; 2 cloves garlic, minced; ¼ cup fresh dill, finely chopped; ¼ cup fresh parsley, finely chopped; 1 teaspoon freshly cracked black pepper; 4 ears corn (omit for Whole30); 2 tablespoons avocado oil; 8 cups romaine lettuce, thinly sliced (about 2 small heads); 6 green onions, thinly sliced (green parts only); 2 cups grape tomatoes, quartered; 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30); ¼ cup fresh cilantro, chopped; 2 tablespoons fresh basil, chopped; 1 avocado, diced

Description

This BBQ Chicken Skewer Salad is a flavorful, protein-packed meal featuring smoky BBQ chicken, crisp romaine, charred corn, and a creamy homemade herby ranch dressing. Perfect for summer grilling or meal prep, this dish is fresh, satisfying, and beginner-friendly.

Ingredients

Scale

For the Chicken Skewers

2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce (Primal Kitchen recommended)
8 wooden skewers (pre-soaked)

For the Herby Ranch Dressing

1 cup avocado oil or light olive oil
1 egg
½ cup unsweetened full-fat coconut milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1 teaspoon onion powder
2 cloves garlic, minced
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon freshly cracked black pepper

For the Salad

4 ears corn (omit for Whole30)
2 tablespoons avocado oil
8 cups romaine lettuce, thinly sliced (about 2 small heads)
6 green onions, thinly sliced (green parts only)
2 cups grape tomatoes, quartered
1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
¼ cup fresh cilantro, chopped
2 tablespoons fresh basil, chopped
1 avocado, diced

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Instructions

Marinate the chicken: Place the chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. Cut into 2-inch cubes and place in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce, stirring until evenly coated. Let the chicken marinate for at least 20 minutes at room temperature or up to 8 hours in the refrigerator.
Prepare the herby ranch dressing: Pour the oil into a wide-mouth jar and crack the egg into it, letting it sink to the bottom. Insert an immersion blender, resting the blade on top of the yolk. Blend without moving the blender for about 10 seconds until a thick mayo forms at the bottom. Slowly move the blender up and down until fully emulsified. Add the coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending again to combine. Stir in the dill, parsley, and black pepper. Refrigerate until ready to use.
Grill the chicken and corn: Preheat a grill to medium-high heat (350-400°F). Drizzle the corn with avocado oil, rubbing it evenly to coat. Place the corn on the grill and cook for 10-12 minutes, turning every 2 minutes until tender with slight charring. Add the skewers to the grill and cook for 3-4 minutes on the first side, then flip. Baste the cooked side with BBQ sauce and continue grilling for another 3-4 minutes until the chicken is fully cooked with deep grill marks. Remove from the grill and let rest.
Assemble the salad: In a large bowl, combine romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil. Add the herby ranch dressing and toss until well coated.
Add the final touches: Cut the grilled corn off the cob and add to the salad along with the diced avocado. Gently toss to combine. Serve with the grilled BBQ chicken skewers on top and enjoy immediately.

Notes

To check if the chicken is done, use a meat thermometer to ensure it reaches an internal temperature of 165°F.
If you’re short on time, store-bought ranch works as a substitute for the homemade dressing.
Store leftovers separately to maintain freshness. The salad will keep for up to 3 days in the refrigerator.
If you don’t have a grill, use a grill pan on the stovetop or broil the chicken in the oven for similar results.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 salad with chicken
Calories: 450
Sugar: 6g
Sodium: 780mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 38g
Cholesterol: 110mg