Grilled BBQ Chicken Skewer Salad Recipe

If you love the smoky, charred flavors of a summer barbecue but crave something a little lighter and fresher, this Grilled BBQ Chicken Skewer Salad is about to become your new obsession. Juicy, tangy chicken skewers nestled atop a vibrant bed of salad with creamy ranch-BBQ dressing—honestly, it’s the kind of satisfying, colorful meal that checks every box.

Ingredients You’ll Need

What I love most about this Grilled BBQ Chicken Skewer Salad is how every ingredient brings its own magic to the table—simple, everyday staples that combine for layers of texture, color, and big bold flavor. Each bite is a symphony, with no unnecessary extras.

• Boneless skinless chicken breasts: The star of the show—lean, juicy protein that’s perfect for marinating and grilling to tender, flavorful perfection.
• BBQ sauce: A trusty bottle brings bold, smoky-sweet goodness to both the skewers and the creamy salad dressing—use your favorite brand or homemade!
• Wooden skewers: Soak them first to keep them from burning on the grill—a key step for those beautiful charred chicken cubes.
• Light ranch dressing: Lends irresistible creaminess that balances the zing of the BBQ. The “light” version keeps the salad from feeling heavy.
• Buttermilk: Just a splash thins out the dressing and adds a lovely tang that ties everything together.
• Fresh corn: Grilled corn cut off the cob brings sweetness, crunch, and those signature smoky grill marks.
• Romaine lettuce: Crisp, juicy, and sturdy enough to stand up to all the toppings and creamy dressing.
• Diced tomatoes: Juicy pops of color—use whatever’s ripe and in season, from grape tomatoes to heirloom slices.
• Canned black beans: These add fiber, creaminess, and make the salad extra hearty—just drain and rinse before tossing in.
• Avocado: Ultra-creamy slices provide richness and a buttery finish to each bite. Go for perfectly ripe avocados that hold their shape.

Variations

One of my favorite things about this Grilled BBQ Chicken Skewer Salad is how easy it is to play with the ingredients, whether you’re switching things up for dietary needs or simply cleaning out your fridge. Here are some tasty twists to make it your own:

• Make it Vegetarian: Swap the chicken for extra-firm tofu or hearty portobello mushrooms, marinated and grilled just like the original.
• Try Different Proteins: Use shrimp, steak, or even pork tenderloin cubes for a fun change, adjusting the grilling time as needed.
• Go Dairy-Free: Sub your favorite dairy-free ranch and skip the buttermilk, or use plant-based creamy dressings for a totally vegan version.
• Change Up the Veggies: Roasted bell peppers, shredded carrots, or grilled zucchini would all be delicious here—use whatever’s in season.
• Spice It Up: Add pickled jalapeños, hot sauce, or a little chipotle to the dressing if you love a hint of heat alongside your BBQ flavors.

How to Make Grilled BBQ Chicken Skewer Salad

Step 1: Marinate the Chicken

In a large bowl or zip-top bag, toss your chicken breast cubes with BBQ sauce until evenly coated. Let them marinate at room temperature for at least 20 minutes—though the longer you give them in the fridge, the deeper the flavor, so prep ahead if you have time.

Step 2: Prep the Skewers and Grill

While your chicken soaks up all that smoky BBQ sauce, pre-soak your wooden skewers in water to prevent burning. Thread the marinated chicken onto the skewers, then preheat your grill to medium-high (about 350-400°F). Arrange chicken skewers on the grill, grilling 3-4 minutes per side and basting with extra sauce, until the chicken is beautifully charred and cooked through (about 15-18 minutes total).

Step 3: Grill the Corn

As the chicken skewers cook, place the shucked corn on a top rack or to the side of direct heat. Grill, turning every couple of minutes, until the corn develops golden, smoky spots—this should take 10-12 minutes. Let it cool slightly, then slice the kernels off the cob for that irresistible, fresh crunch.

Step 4: Make the Creamy BBQ Ranch Dressing

In a small bowl or a mason jar, whisk together the ranch dressing, more BBQ sauce, and a splash of buttermilk. This creamy, tangy dressing is the secret to tying the whole Grilled BBQ Chicken Skewer Salad together with craveable flavor in every bite.

Step 5: Assemble the Salad

In a big salad bowl, toss your chopped romaine with most of the dressing. Add grilled corn, juicy tomatoes, black beans, and avocado slices, then drizzle with the last of the dressing. Serve generous helpings of salad on plates, then top with several hot-from-the-grill BBQ chicken skewers for that wow factor!

How to Serve Grilled BBQ Chicken Skewer Salad

Garnishes

For a finishing touch that takes your Grilled BBQ Chicken Skewer Salad over the top, try a scattering of thinly sliced green onions, extra avocado fans, or a sprinkle of fresh cilantro. A little crumbled feta or cotija cheese can add a salty punch, and a dusting of freshly cracked black pepper always makes it pop!

Side Dishes

This salad is a meal on its own, but it pairs beautifully with warm garlic bread, grilled sweet potatoes, or a fruit salad for a refreshing, contrast. Need to feed a crowd? Set out tortilla chips with salsa or a bowl of tangy slaw for a true summer feast.

Creative Ways to Present

You can plate the salad in a big, rustic bowl for a family-style vibe, or arrange individual “skewer salads” with the skewers crossed jauntily on top for restaurant flair. For parties, I love making mini skewers and serving them atop elegant romaine leaves for easy, hand-held bites—BBQ picnic, but make it chic!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, store the chicken skewers and salad base separately in airtight containers in the refrigerator. The greens will stay crisp for up to a day, while the chicken keeps well for 3-4 days. Keep the dressing in a jar to drizzle just before serving to avoid any sogginess.

Freezing

The grilled chicken skewers are freezer-friendly—just slide the chicken off the sticks, arrange in a freezer bag, and freeze for up to two months. For best results, thaw in the fridge overnight before reheating. Avoid freezing the salad or dressing, as the texture won’t hold up well after thawing.

Reheating

To reheat, gently warm the chicken in the microwave, on the stovetop, or even wrapped in foil on the grill. For the freshest taste, I suggest adding the chicken to your salad cold or at room temp, but if you love that just-grilled warmth, make sure not to overheat and dry it out.

FAQs

Final Thoughts

This Grilled BBQ Chicken Skewer Salad is the ultimate summer mashup—smoky, satisfying, and gorgeously fresh. I can’t wait for you to try it at your next dinner or backyard get-together. Grab those skewers, fire up the grill, and enjoy every last irresistible bite!

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