This BBQ Chicken Skewer Salad is inspired by the classic BBQ Chicken Salad from California Pizza Kitchen. It’s fresh, colorful, packed with flavor, and topped with juicy BBQ chicken skewers. From the grilled corn to the creamy herby ranch, each component adds a punch of deliciousness. Whether you’re hosting a summer cookout or looking for a satisfying weeknight dinner, this salad is a perfect go-to.
What You Need to Make This Recipe
Ingredients
For the Chicken Skewers:
- 2 pounds boneless, skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen or your favorite brand)
- 8 wooden skewers (6-inch), pre-soaked
For the Herby Ranch Dressing:
- 1 cup light-tasting oil (avocado oil or light olive oil)
- 1 egg (omit if using store-bought mayo)
- ½ cup unsweetened full-fat coconut milk
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- 1 tsp onion powder
- 2 cloves garlic, minced
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
For the Salad:
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups thinly sliced romaine lettuce
- 6 green onions (green part only), thinly sliced
- 2 cups grape tomatoes, quartered
- 1 (15-ounce) can black beans, rinsed and drained (omit for Whole30)
- ¼ cup freshly chopped cilantro
- 2 tbsp freshly chopped basil
- 1 avocado, diced
Equipment
- Grill or grill pan
- Wooden or metal skewers
- Large mixing bowls
- Meat mallet or heavy skillet
- Immersion blender or regular blender
How to Make BBQ Chicken Skewer Salad Recipe
Marinate the Chicken
Pound the chicken breasts to about ½-inch thickness, then cube into 2-inch pieces. In a bowl, mix with avocado oil, kosher salt, and 1 cup BBQ sauce. Let sit at room temperature for 20 minutes, or refrigerate for 4–8 hours for deeper flavor.
Make the Herby Ranch
In a wide-mouth jar, pour in the oil and crack the egg (if using). Let the egg settle, then place the immersion blender over the yolk and blend until mayo forms. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and pepper. Chill until ready to use.
Grill the Chicken and Corn
Drizzle corn with avocado oil. Heat the grill to medium-high (350–400°F) and oil the grates. Grill the corn, rotating every 2 minutes for about 10–12 minutes total. At the same time, grill the chicken skewers for 3–4 minutes per side, brushing with remaining BBQ sauce after flipping. Cook until chicken is fully done.
Assemble the Salad
In a large bowl, mix lettuce, green onions, tomatoes, beans, cilantro, and basil. Add dressing and toss until evenly coated. Cut the grilled corn off the cob and mix into the salad. Top with diced avocado and serve with grilled chicken skewers on the side.
Pro Tips For Making This Recipe
Use Pre-Soaked Skewers: Prevent wooden skewers from burning by soaking them for at least 30 minutes before grilling.
Don’t Overcook the Chicken: Grill until just done for juicy results. Use a thermometer for perfect 165°F doneness.
Make the Dressing Ahead: The ranch keeps for up to a week and gets better over time.
Char the Corn: A good char adds smoky depth—don’t be afraid to get some color on those kernels.
Toss Salad Just Before Serving: To keep it crisp, wait until the last minute to dress the greens.
Frequently Asked Questions
Can I use store-bought dressing? Yes, if you’re short on time. Just choose a high-quality ranch or herby dressing for the best flavor.
Can I bake the chicken instead of grilling? Yes. Bake at 425°F for 20–25 minutes, turning halfway and brushing with sauce.
Is this recipe Whole30-friendly? It can be! Skip the corn and beans, and ensure your BBQ sauce and mayo are compliant.
How do I store leftovers? Store the chicken and salad separately in airtight containers in the fridge for up to 3 days.
Can I meal prep this recipe? Absolutely. Grill the chicken, make the dressing, and prep the salad components in advance. Combine when ready to eat.