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BBQ Chicken Skewer Salad Recipe

BBQ Chicken Skewer Salad

iamwinfred
This BBQ Chicken Skewer Salad features smoky, caramelized grilled chicken threaded onto skewers and laid over a vibrant bed of romaine, mixed greens, black beans, corn, cherry tomatoes, avocado, and shredded cheese — all brought together with a bold, creamy BBQ ranch dressing. It's hearty enough to serve as a complete meal, easy enough for a weeknight, and impressive enough to set out for guests at any backyard cookout.
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 490 kcal

Equipment

  • Outdoor grill or grill pan For charring the chicken skewers
  • Wooden or metal skewers Soak wooden skewers in water for 30 minutes before use
  • Large mixing bowl For marinating chicken and tossing the salad
  • Small mixing bowl For whisking the BBQ ranch dressing
  • Chef's knife and cutting board For prepping chicken and salad vegetables
  • Instant-read meat thermometer To verify chicken reaches 165°F (74°C)
  • Tongs For flipping skewers on the grill
  • Large serving platter or salad bowls For plating and serving

Ingredients
  

For the BBQ Chicken Skewers

  • 1.5 lbs boneless skinless chicken breasts or thighs 680g, cut into 1.5-inch cubes
  • 3/4 cup BBQ sauce divided; store-bought or homemade
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Salad Base

  • 6 cups romaine lettuce chopped into bite-sized pieces
  • 2 cups mixed greens or baby spinach
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh, canned and drained, or thawed frozen
  • 1 cup canned black beans rinsed and drained
  • 1/2 small red onion thinly sliced
  • 1 large avocado diced; add just before serving
  • 1/2 cup shredded Mexican blend or cheddar cheese about 55g
  • 1/4 cup fresh cilantro leaves

For the Creamy BBQ Ranch Dressing

  • 1/3 cup ranch dressing about 80ml
  • 3 tbsp BBQ sauce
  • 1 tbsp fresh lime juice about half a lime
  • 1 tsp hot sauce optional, for heat
  • salt and pepper to taste

Instructions
 

  • Cut chicken into uniform 1.5-inch cubes and pat dry. In a large bowl, combine 1/2 cup BBQ sauce, olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper; add chicken, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
  • If using wooden skewers, submerge them in cold water and soak for at least 30 minutes to prevent burning on the grill. Skip this step if using metal skewers.
  • Whisk together ranch dressing, 3 tablespoons BBQ sauce, lime juice, hot sauce (if using), and salt and pepper to taste until smooth. Cover and refrigerate until ready to serve.
  • Chop romaine and combine with mixed greens, halved cherry tomatoes, drained corn, rinsed black beans, and sliced red onion in a large bowl or on a platter. Hold off on the avocado and dressing until serving.
  • Remove chicken from the marinade and thread 4 to 5 cubes onto each skewer, pressing snugly but not tightly, leaving a short handle at each end for easy flipping.
  • Grill skewers over medium-high heat (400°F/200°C) for 5 to 6 minutes per side, then brush with the reserved 1/4 cup BBQ sauce in the final 1 to 2 minutes. Cook until the internal temperature reaches 165°F (74°C), then rest for 3 to 5 minutes.
  • Drizzle half the dressing over the salad and toss to coat, then top with shredded cheese, cilantro, diced avocado, and the hot chicken skewers. Serve immediately with remaining dressing on the side.

Notes

  • Marinate the chicken for at least 30 minutes, but 2 to 4 hours produces significantly more flavorful, tender results. Overnight marinating in the fridge works great too.
  • Chicken thighs are more forgiving on the grill than breasts — they have a higher fat content, stay juicier, and are harder to overcook.
  • Always preheat your grill fully before adding the skewers. A properly hot surface gives you clean char marks and prevents the chicken from sticking.
  • Cut all chicken pieces to the same size so they cook evenly. Inconsistent sizing leads to some pieces overdone and others undercooked.
  • If raw red onion is too sharp for your taste, soak the slices in cold water for 10 minutes before adding to the salad to mellow the flavor.
  • Add the diced avocado right before serving to keep it green and vibrant. If prepping slightly ahead, toss with a little lime juice to slow browning.
  • Do not dress the salad more than 15 to 20 minutes before serving — the greens will start to wilt quickly once dressed.
  • No grill? Use a cast iron grill pan on the stovetop over medium-high heat for great char marks, or cook in a regular skillet if needed.
  • Store leftover grilled chicken (off the skewers) in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of BBQ sauce.
  • The BBQ ranch dressing can be made up to 3 days in advance and stored in a sealed jar in the refrigerator. Stir before using as it may separate slightly.

Nutrition

Serving: 1ServingCalories: 490kcalCarbohydrates: 32gProtein: 42gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 780mgPotassium: 920mgFiber: 9gSugar: 14gVitamin A: 60IUVitamin C: 35mgCalcium: 15mgIron: 18mg
Keyword BBQ chicken skewer salad, BBQ salad recipe, chicken skewer salad, grilled chicken salad, summer salad with chicken
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