BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

Oh, you’re going to love this BBQ Chicken Skewer Salad with Herby Ranch Dressing recipe—it’s one of those meals that feels like a celebration on a plate. The tender, smoky BBQ chicken pairs perfectly with a bright, herb-packed ranch dressing that’s fresh and zesty without being too heavy. If you’re craving something light but satisfying, and you want to impress without too much fuss, this recipe’s got your back.

I first threw this together on a sunny weekend when I wanted something colorful, healthy, and a little different from your average grilled chicken salad. The fun part? Threading those chicken pieces onto skewers brings a playful element, and that herby ranch dressing truly makes this dish sing. Trust me, it’s worth trying whether you’re meal prepping or feeding a crowd—it’s fresh, flavorful, and easy to customize!

Ingredients You’ll Need

Each ingredient here plays a role in balancing smoky, creamy, and fresh flavors. Whether you’re shopping or raiding your pantry, a few simple tips will ensure you get the best results with this BBQ Chicken Skewer Salad with Herby Ranch Dressing recipe.

• Boneless skinless chicken breasts: The lean protein base; easy to skewer and grill evenly.
• Avocado oil: I love this oil for its mild flavor and high smoke point, perfect for grilling and mixing into dressings.
• Kosher salt: Essential for seasoning and enhancing the natural flavors of the chicken and dressing.
• BBQ sauce: I usually go with Primal Kitchen for its clean ingredients and bold flavor, but any good-quality sauce works.
• Wooden skewers (6-inch): Soak them ahead so they don’t burn on the grill—trust me, it makes a big difference.
• Light-tasting oil (like avocado or light olive oil): Used in the herby ranch for a smooth, silky texture without overpowering herbs.
• Egg: Provides richness to the ranch dressing if you decide to make it from scratch (optional if using mayo).
• Unsweetened full-fat coconut milk: Adds creaminess and a subtle tang to mimic traditional ranch without dairy.
• Lemon juice and red wine vinegar: These bright acids lift the dressing, making each bite fresh and lively.
• Fresh dill, parsley, and garlic: The stars of the herby ranch, delivering that garden-fresh aroma and flavor.
• Onion powder and black pepper: To round out the seasoning—don’t skip these!
• Fresh vegetables for the salad: Romaine lettuce, green onions, grape tomatoes, corn, avocado, herbs like cilantro and basil all bring different textures and bold colors.
• Black beans (optional): A fantastic addition for extra protein and fiber, though feel free to omit if following Whole30.

Variations

I love swapping things up with this BBQ Chicken Skewer Salad with Herby Ranch Dressing recipe depending on what’s in season or what’s in my fridge. It keeps things exciting and lets you personalize it to your taste or dietary needs.

• Whole30 Version: Simply omit the corn and black beans, and use compliant BBQ sauce for a cleaner, Paleo-friendly meal. I’ve done this several times, and the salad still feels hearty and satisfying.
• Veggie Boost: Add grilled bell peppers or zucchini alongside the chicken skewers. I like this for extra color and nutrition—makes it great for summer cookouts.
• Spicy Kick: Toss a pinch of cayenne pepper in the BBQ sauce or sprinkle chili flakes over the salad. I tried this recently, and it gave the salad a lovely heat without overpowering the herbs.
• Swap Chicken: Use shrimp or tofu skewers instead of chicken for a twist. I’m all about variety, and this option works well with the same herby ranch.

How to Make BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

Step 1: Prep and Marinate the Chicken

Start by cutting your chicken breasts into roughly 1½-inch pieces to ensure even cooking and easy threading. Toss them with avocado oil and kosher salt, then brush or toss with half of your BBQ sauce so each piece soaks in that sweet, tangy flavor. If you have time, let them marinate in the fridge for at least 30 minutes—this little patience pays off in juiciness later on.

Step 2: Skewer and Grill

Thread the chicken pieces onto your pre-soaked wooden skewers, leaving a bit of space between chunks so the heat circulates well. Grill over medium-high heat, turning every few minutes, until the chicken is cooked through and nicely charred, about 10-12 minutes. Baste with the remaining BBQ sauce during the last few minutes for that sticky, caramelized finish. If you don’t have a grill, a grill pan on the stove works just fine.

Step 3: Make the Herby Ranch Dressing

Whisk together the light oil, egg (if using), coconut milk, lemon juice, and red wine vinegar until smooth and creamy. Then stir in your finely minced garlic, fresh dill, parsley, onion powder, salt, and freshly cracked black pepper. I usually let the dressing rest in the fridge for at least an hour to let those fresh herbs really infuse the flavors—you’ll notice the difference!

Step 4: Assemble the Salad

Grill your corn on the cob brushed with avocado oil and then slice the kernels off once cooled. In a large bowl, combine the sliced romaine, green onion tops, grape tomatoes, black beans (if using), corn kernels, cilantro, basil, and diced avocado. Toss gently to mix everything well but keep the avocado intact. Pour over your herby ranch dressing and toss once more to coat everything deliciously.

How to Serve BBQ Chicken Skewer Salad with Herby Ranch Dressing Recipe

Garnishes

I’m a big fan of throwing on a handful of extra fresh herbs like parsley or cilantro for a final bright note and adding a sprinkle of toasted pumpkin seeds or sliced almonds for a satisfying crunch. Sometimes I even add a wedge of lime on the side for guests to squeeze if they want an added citrus zing.

Side Dishes

This salad stands well on its own, but I love pairing it with a simple grilled flatbread or some roasted sweet potatoes for a comfortable, hearty meal. If you want to keep it light, a crisp cucumber and radish salad works wonderfully too.

Creative Ways to Present

For summer parties or a weekend BBQ, I like serving this salad in mason jars layered with greens at the bottom and finished with the chicken skewers laid across the top. It’s a fun, portable way to enjoy the salad and makes for a pretty presentation that guests always comment on.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the chicken skewers separately from the salad to prevent sogginess. I usually put the salad in an airtight container and the chicken skewers wrapped in foil, both refrigerated. This way, everything stays fresher when you’re ready to eat again.

Freezing

I’ve found freezing cooked chicken skewers is totally doable—just remove the chicken from skewers first for easier storage. Freeze in a sealed bag or container. I wouldn’t recommend freezing the salad or dressing since the lettuce and avocado don’t hold up well after thawing.

Reheating

To reheat the chicken, pop it in a preheated oven at 350°F for about 10 minutes or warm gently in a skillet. Avoid microwaving if possible, as it can make the chicken dry. Add your chicken back onto fresh salad and drizzle with dressing when ready to serve.

FAQs

Final Thoughts

This BBQ Chicken Skewer Salad with Herby Ranch Dressing recipe has become one of my go-tos when I want something both nourishing and fun to eat. It’s got that irresistible tangy-sweet BBQ flavor, fresh herbs that brighten every forkful, and a satisfying combo of textures that keep you coming back for more. When you try it out, you’ll understand why I keep making it season after season. So grab your skewers, fire up the grill, and give this recipe a whirl—you and your taste buds will be so glad you did!

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