This BBQ Chicken Skewer Salad brings together everything I love about summer cooking: smoky grilled chicken, garden-fresh vegetables, and a homemade ranch dressing that’ll have everyone asking for the recipe. It’s inspired by that famous California Pizza Kitchen salad, but made even better right in your own backyard.
I still remember the first time I made this salad for a family reunion at the farm. My grandchildren had been begging me to recreate that restaurant salad they loved, but I wanted to add my own touch. As the chicken sizzled on the grill and the corn roasted to golden perfection, the whole backyard filled with the most wonderful aroma. When I tossed everything together with that creamy herby ranch I’d been perfecting for weeks, their eyes lit up with that first bite. Now it’s become our go-to for every summer gathering, and I’m thrilled to share it with you. Time to fire up that grill!
What Makes This Grilled Chicken Salad So Special
In my years of feeding hungry families on warm summer evenings, I’ve learned that the best meals combine ease with flavor. This BBQ Chicken Skewer Salad checks every box for what makes a recipe truly worth keeping in your recipe box.
What you’ll love about this grilled chicken salad:
- Uses simple, accessible ingredients you can find at any grocery store, with no exotic items required
- Comes together in about 45 minutes from start to finish, perfect for weeknight dinners
- Features homemade Whole30 Herby Ranch that’s so good you’ll want to drizzle it on everything
- Adapts easily for dietary needs by simply omitting corn and black beans for Whole30 compliance
- Perfect for meal prep when you store the components separately and assemble fresh
- Delivers that smoky BBQ flavor paired with cool, crisp vegetables that balance beautifully
After making this countless times for potlucks and family dinners, I can tell you it never fails to impress. The combination of warm, tender chicken with cold, crunchy salad creates the perfect summer meal.
Ingredient Spotlight
Boneless Skinless Chicken Breasts: I always choose chicken breasts for this recipe because they grill quickly and evenly when pounded to uniform thickness, ensuring every skewer cooks perfectly without dry edges or raw centers.
Avocado Oil: This oil has a high smoke point that makes it ideal for grilling, plus it adds a mild, buttery flavor that doesn’t compete with the BBQ sauce.
BBQ Sauce: I prefer Primal Kitchen brand for its clean ingredients, but any quality BBQ sauce works. Just look for one with good smoky flavor and natural sweetness that’ll caramelize beautifully on the grill.
Light Tasting Oil for Ranch: In my kitchen, I use avocado oil or light olive oil for the ranch base because these create a creamy, mild-flavored dressing that lets the fresh herbs shine through.
Fresh Dill and Parsley: These herbs transform ordinary ranch into something extraordinary, providing bright, garden-fresh flavor that you simply can’t get from dried herbs or store-bought dressing.
Romaine Lettuce: I’ve learned that romaine holds up best in this hearty salad, staying crisp even when tossed with dressing and providing the perfect crunchy base for all the toppings.
Fresh Corn: Grilling corn directly on the cob adds a smoky sweetness and slight char that brings incredible depth to this BBQ Chicken Skewer Salad.
Grape Tomatoes: These little gems add bursts of juicy sweetness throughout the salad, and quartering them ensures you get tomato in every forkful.
Cilantro and Basil: Betty discovered that this herb combination brings brightness and complexity, with cilantro adding a citrusy note and basil contributing subtle sweetness.
Avocado: Adding creamy avocado at the very end provides richness and healthy fats that balance the lean chicken and crisp vegetables perfectly.
How to Make BBQ Chicken Skewer Salad
Step 1. I’ve found that pounding chicken to an even 1/2-inch thickness is crucial. It ensures every piece cooks at the same rate and stays juicy on the grill.
Step 2. Betty always cubes the chicken into 2-inch pieces and marinates them with oil, salt, and 1 cup of BBQ sauce for at least 20 minutes, though I prefer 4-8 hours in the refrigerator for deeper flavor.
Step 3. For the herby ranch, pour oil into a wide-mouth jar and crack in the egg, letting it sink completely to the bottom before you start blending.
Step 4. The key I discovered is keeping the immersion blender motionless on top of the yolk for at least 10 seconds until thick, creamy mayo forms at the bottom. This patience makes all the difference.
Step 5. After years of making this dressing, I learned to slowly raise the blender up and down until the entire jar emulsifies into smooth mayo, then blend in the coconut milk, lemon juice, vinegar, and seasonings.
Step 6. Betty’s tip: Stir in the fresh dill, parsley, and black pepper by hand at the end to keep those herbs bright green and beautifully distributed throughout the ranch.
Step 7. I always rub the corn with avocado oil and grill it over medium-high heat (350-400°F) for 10-12 minutes, turning every 2 minutes until it’s tender with nice char marks.
Step 8. Thread the marinated chicken onto pre-soaked wooden skewers and grill for 3-4 minutes per side, remembering to baste the grilled side generously with reserved BBQ sauce after flipping.
Step 9. Through trial and error, I learned to let the corn cool just enough to handle, then slice off those kernels while you toss the lettuce, green onions, tomatoes, black beans, cilantro, and basil with your desired amount of ranch.
Step 10. My family prefers when I add the corn and diced avocado last with a gentle toss, then serve immediately with those beautiful grilled chicken skewers on top.
Keeping This Salad Fresh
I typically store the components of this BBQ Chicken Skewer Salad separately to maintain the best texture and freshness. The homemade herby ranch dressing keeps beautifully in an airtight container in the refrigerator for up to one week. In fact, the flavors develop and improve after a day or two. Store the grilled chicken skewers in a separate container for 3-4 days, making them perfect for quick lunch assembly throughout the week.
For the salad vegetables, I’ve learned to keep the lettuce, tomatoes, and other fresh ingredients undressed in the crisper drawer. The corn kernels can be stored separately for up to 5 days. Betty’s method works well because keeping everything separate prevents the lettuce from wilting and ensures each component stays at peak freshness.
When it’s time to serve, simply toss your desired amount of vegetables with the ranch dressing and top with the chicken. For the best texture, I reheat the chicken skewers in a 350°F oven for about 8-10 minutes until warmed through, or enjoy them cold over the salad for a refreshing summer lunch. I don’t recommend freezing this salad, as the fresh vegetables and ranch dressing don’t maintain their quality after thawing.
Perfect Partners for This Summer Salad
This hearty BBQ Chicken Skewer Salad stands beautifully on its own as a complete meal, but sometimes you want to round out the table for a crowd. Here are my favorite accompaniments that complement without competing:
- Garlic Butter Grilled Bread: The warm, buttery crunch provides the perfect vehicle for soaking up extra ranch dressing, and the garlic adds aromatic depth that echoes the savory herbs in the salad.
- Watermelon Wedges: During hot summer months, I love serving cold, juicy watermelon alongside this salad because the sweet, refreshing fruit balances the smoky BBQ flavors perfectly.
- Elote-Style Grilled Corn: If you’re already grilling corn for the salad, throw on a few extra ears and slather them with mayo, cotija cheese, and chili powder for a fun Mexican street corn chicken rice bowl side.
- Coleslaw with Vinegar Dressing: A tangy, vinegar-based slaw adds crunch and acidity that cuts through the richness of the ranch and chicken, plus it’s another great make-ahead option.
- Sweet Potato Fries: My grandchildren always request these crispy fries because they add a touch of sweetness and satisfying crunch that pairs wonderfully with the fresh, light salad. If you’re looking for more sweet potato inspiration, try my sausage and sweet potatoes with honey garlic sauce.
- Iced Tea or Lemonade: Betty’s Southern roots show here. Nothing complements a summer grilling feast quite like a tall glass of sweet tea or tart, homemade lemonade.
Common Questions About BBQ Chicken Skewer Salad
I recommend making the herby ranch because it truly elevates this salad, but if you’re short on time, use 1 cup of quality store-bought ranch and stir in fresh chopped dill, parsley, and a squeeze of lemon juice to brighten it up.
Many home cooks find success with a regular blender or food processor. Just add all ingredients except the herbs and blend on high until emulsified, then pulse in the fresh herbs at the end for the best texture.
Betty’s solution is to prep all components up to 2 days ahead. Grill the chicken and corn, make the ranch, and chop the vegetables, then store separately and assemble just before serving to keep everything fresh and crisp.
BBQ Chicken Skewer Salad
Ingredients
Equipment
Method
- Using a meat mallet or bottom of heavy skillet, pound chicken breasts to uniform 1/2-inch thickness. Cube into 2-inch pieces and place in large bowl with 3 tablespoons avocado oil, 1 teaspoon salt, and 1 cup BBQ sauce. Stir well and marinate at room temperature for 20 minutes, or refrigerate 4-8 hours.
- Make the herby ranch: Pour 1 cup oil into wide-mouth jar. Crack egg into oil and let sink to bottom. Insert immersion blender and rest blade on yolk. Blend motionless for 10 seconds until thick mayo forms at bottom.
- Slowly raise immersion blender up and down until entire jar emulsifies into mayo. Add coconut milk, lemon juice, red wine vinegar, 1 teaspoon salt, onion powder, and minced garlic. Blend to combine. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.
- Drizzle corn with 2 tablespoons avocado oil and rub to coat evenly. Heat grill over medium-high heat (350-400°F) and oil grill grates.
- Add corn to hot grill and cook until tender, 10-12 minutes total, turning every 2 minutes. Thread marinated chicken onto pre-soaked wooden skewers.
- Place chicken skewers on grill and cook 3-4 minutes until nice grill marks form. Flip skewers and baste grilled side generously with reserved BBQ sauce. Continue cooking until chicken reaches 165°F internal temperature and grill marks form on both sides, 3-4 more minutes.
- Transfer corn and chicken from grill and let corn cool enough to handle. Cut corn kernels off cobs.
- In large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until lettuce is well coated.
- Add corn kernels and diced avocado to salad and gently toss to combine. Serve immediately topped with grilled BBQ chicken skewers.
