BBQ Chicken Skewer Salad

As summer evenings wind down with the kids’ activities wrapping up, I find myself craving a meal that’s both satisfying and simple to throw together. This BBQ Chicken Skewer Salad brings together smoky grilled chicken on skewers with fresh, crunchy veggies and a creamy ranch dressing that ties everything into a hearty yet light dish. The combination of charred corn and tender chicken cubes delivers bold flavors without much fuss, perfect for those weeknights when time is short.

What draws me back to this recipe is how versatile it feels for busy days—prep the chicken ahead, grill in under 20 minutes, and you’ve got a salad that stores well for lunch leftovers. Family members always rave about the fresh avocado and black beans adding that pop of nutrition and texture. It’s a go-to that balances indulgence with health, making it ideal for keeping energy up through long afternoons.

Why You’ll Love This Recipe

• Quick Prep Time: Ready in about 50 minutes, this salad fits perfectly into hectic schedules for busy moms and professionals.
• Flavorful and Fresh: Smoky BBQ chicken pairs with crisp romaine and grilled corn for a vibrant, satisfying bite.
• Healthy Yet Hearty: Packed with protein from chicken and fiber from beans and avocado, it nourishes without feeling heavy.
• Family Favorite: The customizable ranch dressing and colorful ingredients appeal to picky eaters at any gathering.
• Versatile Serving: Enjoy warm from the grill or chilled, making it great for picnics or meal prep.

BBQ Chicken Skewer Salad Ingredients

The ingredients in this BBQ Chicken Skewer Salad come together for a perfect balance of smoky, sweet, and fresh notes, with the BBQ sauce infusing the chicken while creamy ranch dressing adds a cooling contrast. Opting for high-quality, fresh produce like ripe avocados and crisp romaine elevates the overall taste and crunch.

• Boneless skinless chicken breasts: Provide lean protein and a canvas for the smoky BBQ flavor.
• Avocado oil: Adds a neutral fat for grilling that helps achieve char without overpowering other tastes.
• Kosher salt: Seasons the chicken simply to enhance natural flavors.
• BBQ sauce: Delivers bold, tangy smokiness to the chicken and ties the salad together.
• Wooden skewers: Hold the chicken securely for easy grilling and serving.
• Fresh corn: Grills up tender and sweet, adding charred summer essence.
• Romaine lettuce: Forms a crisp, refreshing base for the hearty toppings.
• Green onions: Bring a mild sharpness and color to brighten the mix.
• Grape tomatoes: Offer juicy bursts of acidity to balance richness.
• Black beans: Add earthy protein and fiber for staying power.
• Fresh cilantro: Infuses herbaceous freshness that cuts through the BBQ.
• Fresh basil: Contributes subtle sweetness and aroma to the greens.
• Avocado: Provides creamy texture and healthy fats for a luxurious feel.
• Ranch dressing: Coats everything with cool, herby creaminess.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make BBQ Chicken Skewer Salad

Step 1: Prepare the Chicken

Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking, then cut into 2-inch cubes. This step ensures the pieces grill quickly and evenly without drying out.

Step 2: Marinate the Chicken

Toss the chicken cubes in a bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce. Let it marinate at room temperature for 20 minutes or refrigerate for 4-8 hours to deepen the smoky flavor.

Step 3: Thread the Skewers

Soak wooden skewers in water first, then thread the marinated chicken onto them evenly. This prevents splintering and makes flipping on the grill straightforward.

Step 4: Grill the Chicken and Corn

Preheat the grill to medium-high heat around 350-400°F, oil the grates lightly, and rub the shucked corn with avocado oil. Grill the corn for 10-12 minutes, turning every 2 minutes until charred and tender, while cooking the chicken skewers 3-4 minutes per side until fully cooked and browned; baste with remaining BBQ sauce as you turn for extra glaze.

Step 5: Cool and Prep the Corn

Transfer the grilled chicken and corn to a platter to rest slightly, then cut the kernels off the cooled cobs carefully. The resting helps juices redistribute in the chicken for juicier results.

Step 6: Assemble the Salad Base

In a large bowl, mix sliced romaine, green onions, quartered grape tomatoes, drained black beans, cilantro, and basil gently. This builds a colorful, nutrient-packed foundation.

Step 7: Add Toppings and Dress

Fold in the grilled corn kernels and diced avocado, then drizzle with ranch dressing to taste and toss lightly to coat. Top with the warm BBQ chicken skewers right before serving for the best texture contrast.

Pro Tips for Success

• Soak Skewers Well: Submerge wooden skewers in water for at least 30 minutes to avoid burning during grilling.
• Marinate Overnight: Refrigerate the chicken in BBQ sauce for deeper smoky flavor if your schedule allows.
• Grill Corn Evenly: Turn every 2 minutes for uniform char marks and tenderness without overcooking.
• Adjust Sauces to Taste: Balance BBQ sauce and ranch for your preferred level of smokiness and creaminess.
• Serve Immediately: Enjoy the salad warm to preserve the fresh contrast between hot chicken and cool greens.

How to Serve BBQ Chicken Skewer Salad

Garnishes

I like to finish this BBQ Chicken Skewer Salad with a sprinkle of extra chopped cilantro or a squeeze of fresh lime juice for a bright, zesty lift that enhances the smoky notes. Toasted pepitas add a subtle crunch, while a few extra grape tomato halves bring vibrant color to the plate. These simple touches make the dish feel even more inviting and fresh.

Side Dishes

Pair the salad with warm cornbread or garlic bread to soak up the ranch dressing, creating a cozy, complete meal. Grilled zucchini slices or a simple cucumber salad offer light, refreshing contrasts that complement the hearty chicken. For a touch of sweetness, fresh watermelon wedges round out the plate nicely.

Creative Ways to Present

I often serve the skewers pulled off and chopped into the salad for easier eating at family dinners, turning it into a deconstructed bowl. Layer everything in mason jars for portable lunches, starting with dressing at the bottom to keep greens crisp. For parties, arrange the salad on a large platter with skewers fanned out for a stunning, shareable display that highlights the golden char.

Make Ahead and Storage

Storing Leftovers

I store any leftover BBQ Chicken Skewer Salad in an airtight container in the fridge, keeping the chicken skewers separate from the dressed greens to maintain crispness. It holds up well for up to 2 days, though the avocado may soften slightly over time. Just give it a quick toss before enjoying again.

Freezing

For longer storage, I freeze the cooked chicken skewers without the BBQ glaze in a freezer-safe bag, where they keep for up to 2 months. Avoid freezing the full salad as the lettuce and avocado won’t thaw well, but you can freeze undressed corn kernels separately. Thaw the chicken overnight in the fridge before reheating.

Reheating

I reheat the chicken skewers in a 350°F oven for 10 minutes or on the grill for a few minutes to restore char, covering loosely with foil to prevent drying. For quicker results, use the microwave in short bursts, checking to keep the meat juicy. The salad base reheats best at room temp, tossed fresh with dressing.

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