Can I use a different type of meat for the BBQ Chicken Skewer Salad?

Yes! While the recipe calls for boneless, skinless chicken breasts, you can easily substitute chicken thighs for a juicier, more flavorful option. If you're looking for a vegetarian alternative, try grilled tofu or tempeh for a plant-based version.

Is the BBQ Chicken Skewer Salad Whole30-compliant?

Yes, this BBQ Chicken Skewer Salad is Whole30-compliant if you make the necessary swaps. Simply omit the black beans and corn, and use a homemade Whole30-approved ranch dressing like the one included in the recipe.

Can I prep this salad ahead of time?

Absolutely! You can marinate the chicken, prepare the ranch dressing, and even chop the vegetables a day before. Just keep the dressing and salad components separate until you’re ready to serve. This helps maintain the freshness of the salad and ensures the dressing doesn’t wilt the greens.

How do I make this BBQ Chicken Skewer Salad spicier?

If you enjoy a bit of heat, you can add some spicy elements to the BBQ Chicken Skewer Salad. Consider using a spicy BBQ sauce, adding sliced jalapeños to the salad, or mixing in some red pepper flakes into the herby ranch dressing for an extra kick.

BBQ Chicken Skewer Salad – Healthy & Delicious

Name: BBQ Chicken Skewer Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts; 3 tbsp avocado oil; 1 tsp kosher salt; 2 cups BBQ sauce (Primal Kitchen brand recommended); 8 [6-inch] wooden skewers (pre-soaked); 1 cup light tasting oil (avocado or olive oil); 1 egg; 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 minced garlic; ¼ cup finely chopped fresh dill fronds; ¼ cup finely chopped fresh parsley; 1 tsp freshly cracked black pepper; 4 ears corn (omit for Whole30); 2 tbsp avocado oil (for grilling corn); 8 cups thinly sliced romaine lettuce; 6 green onions (green part only, thinly sliced); 2 cups quartered grape tomatoes; 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30); ¼ cup freshly chopped cilantro leaves; 2 tbsp freshly chopped basil leaves; 1 avocado (peeled, seed removed, and diced)

Description

The BBQ Chicken Skewer Salad is a healthy and flavorful dish that combines grilled BBQ chicken with fresh veggies and a homemade Whole30 herby ranch dressing. Perfect for a summer meal or light dinner, it’s easy to make, customizable, and bursting with savory flavors.

Ingredients

Scale

2 pounds boneless skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups BBQ sauce (Primal Kitchen brand recommended)
8 [6-inch] wooden skewers (pre-soaked)
1 cup light tasting oil (avocado or olive oil)
1 egg
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 minced garlic
¼ cup finely chopped fresh dill fronds
¼ cup finely chopped fresh parsley
1 tsp freshly cracked black pepper
4 ears corn (omit for Whole30)
2 tbsp avocado oil (for grilling corn)
8 cups thinly sliced romaine lettuce
6 green onions (green part only, thinly sliced)
2 cups quartered grape tomatoes
1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
¼ cup freshly chopped cilantro leaves
2 tbsp freshly chopped basil leaves
1 avocado (peeled, seed removed, and diced)

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Instructions

Marinate the chicken: Pound the chicken to ½ inch thickness, cube it into 2-inch pieces, and combine it with avocado oil, salt, and 1 cup of BBQ sauce. Let it marinate for at least 20 minutes or up to 8 hours in the fridge.
Make the herby ranch: In a wide-mouth jar, blend the light tasting oil and egg using an immersion blender. Slowly raise the blender, incorporating all ingredients until a creamy mayo forms. Add coconut milk, lemon juice, red wine vinegar, onion powder, salt, garlic, dill, parsley, and black pepper. Blend to combine. Refrigerate until ready to use.
Grill the chicken and corn: Heat the grill to medium-high heat. Coat the corn with avocado oil and grill for 10-12 minutes, turning every 2 minutes. Place the skewered chicken on the grill, cooking for 6-8 minutes, flipping occasionally and basting with BBQ sauce.
Prepare the salad: In a large bowl, combine sliced romaine lettuce, green onions, tomatoes, black beans (if using), cilantro, and basil. Toss with desired amount of herby ranch dressing.
Finish the salad: Remove the kernels from the corn and add to the salad along with diced avocado. Toss again to combine. Serve with the grilled chicken skewers on top.

Notes

If using store-bought mayo for the dressing, use about 1 cup and omit the egg.
The corn can be omitted if following Whole30.
Make sure to pre-soak wooden skewers to prevent burning on the grill.
Store leftovers in airtight containers for up to 3 days; keep the dressing and salad separate to maintain freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 953 kcal
Sugar: 39g
Sodium: 1971mg
Fat: 64g
Saturated Fat: 12g
Unsaturated Fat: 39g
Trans Fat: 0.03g
Carbohydrates: 61g
Fiber: 7g
Protein: 39g
Cholesterol: 124mg