Grilled BBQ Chicken Skewer Salad Recipe

If you’re looking for a dish that truly delivers on smoky summer flavor—and happens to be absolutely gorgeous—this Grilled BBQ Chicken Skewer Salad is about to become your new favorite. Juicy, caramelized BBQ chicken sits atop a riot of crunchy romaine, sweet corn, creamy avocado, and bold black beans. Every bite feels picnic-perfect, yet this show-stopper is surprisingly simple to pull off!

Ingredients You’ll Need

What makes this Grilled BBQ Chicken Skewer Salad shine? It’s all about letting each fresh, flavorful ingredient have its moment. You’ll need just a few classics—each one adding color, crunch, smokiness, or sheer creamy goodness. Here’s what brings it all together:

• Boneless Skinless Chicken Breasts: Choose chicken breasts for juicy, tender, protein-packed skewers that soak up the BBQ flavor beautifully.
• BBQ Sauce: Go with your favorite store-bought or homemade—its sweet-smoky zing is the irresistible heartbeat of this dish.
• Wooden Skewers: Pre-soaked to prevent burning on the grill, they make it easy to get that gorgeous caramelization all the way around.
• Light Ranch Dressing: Blended into the dressing, it tames the BBQ’s punch while keeping things creamy and cool.
• Buttermilk: Whisks into the dressing, lending a tangy lift and irresistible silkiness.
• Corn on the Cob: Grilling whole cobs draws out their natural sweetness and adds those wonderful little charred bites.
• Romaine Lettuce: Crisp romaine stands up to the heat and heft, bringing refreshing crunch in every forkful.
• Tomatoes: Diced for juicy pops of color and sweetness.
• Black Beans: Canned beans (rinse well!) pack this salad with fiber and creamy texture.
• Avocado: Thinly sliced, it melts over the top and ties the smoky and zesty elements together.

Variations

This Grilled BBQ Chicken Skewer Salad is begging to be customized! Whether you’re craving a fiery twist, need a plant-based swap, or want to use up fridge extras, it’s an easy recipe to make entirely your own.

• Go Spicy: Blend a little chipotle in adobo or a drizzle of hot sauce into the marinade or dressing for BBQ with a kick.
• Make It Vegetarian: Swap the chicken for cubes of halloumi or extra-firm tofu for smoky, protein-filled skewer bites even meat lovers enjoy.
• Add Cheese: Toss in crumbled feta or sharp cheddar for a creamy, salty finish that amps up the tang.
• Use Different Greens: Try a bed of peppery arugula, crisp iceberg, or even massaged kale for a fresh twist on the base.
• Extra Veggies: Thread colorful bell peppers or zucchini onto the skewers for even more grilled goodness.

How to Make Grilled BBQ Chicken Skewer Salad

Step 1: Marinate and Prep the Chicken

Start by cutting your chicken breasts into generous cubes, about 1.5 inches across. Toss them in a big bowl or a zip-top bag with the BBQ sauce, ensuring every bit is evenly slathered. Let the chicken marinate for at least 20 minutes at room temp. If you’re planning ahead, tuck them in the fridge for up to 2 days—the longer the marinate, the bigger the flavor!

Step 2: Skewer and Grill

While the chicken soaks up that sweet-and-smoky flavor, preheat your grill to medium-high (about 350-400°F). Thread the marinated chicken onto pre-soaked wooden skewers, packing them just tightly enough for golden edges. Grill the skewers for about 3-4 minutes per side, basting occasionally with any leftover marinade. Keep turning until they’re gloriously caramelized and cooked through—usually 15-18 minutes total.

Step 3: Grill the Corn

As the chicken cooks, lay your corn cobs on a top grate or over indirect heat. Turn every 2 minutes for those signature grill marks and a boost of sweetness—about 10-12 minutes is perfect. Once done, let the cobs cool slightly, then slice the kernels cleanly away from the cob.

Step 4: Mix Up the BBQ-Ranch Dressing

In a small bowl or mason jar, shake or whisk together the light ranch, BBQ sauce, and buttermilk. The result? An irresistible, creamy-tangy drizzle that’s honestly good enough to eat by the spoonful. You can blend this ahead if you like!

Step 5: Build the Salad and Serve

Add your crisp romaine to a large salad bowl and toss with most of your homemade BBQ-ranch. Scatter on the grilled corn, black beans, tomatoes, and creamy avocado slices, then finish with a flourish of the remaining dressing. Top with those gorgeous, still-warm chicken skewers—and watch all those colors practically leap off the table!

How to Serve Grilled BBQ Chicken Skewer Salad

Garnishes

If you really want to elevate your Grilled BBQ Chicken Skewer Salad, finish it with a little sprinkle of sliced green onion, a handful of torn cilantro, or a dusting of smoked paprika. A quick squeeze of lime over the top instantly wakes up every zesty, smoky note—and the little pops of color look stunning against the avocado and BBQ chicken.

Side Dishes

This salad is truly filling on its own, but pairing it with grilled garlic bread, sweet potato fries, or a chill pitcher of iced tea makes it a full, festive meal. If you’re entertaining, a big fruit platter or a bright summer slaw on the side keeps things fresh and seasonal.

Creative Ways to Present

For a show-stopping look, arrange your salad on a large platter and lay the chicken skewers across the top family-style. Or, serve mini “skewer salads” in individual bowls for picnics and backyard parties—just pop a single skewer on each for a fun, pick-up-and-eat twist. You can even layer ingredients in mason jars for a make-and-take lunch that’s as pretty as it is practical!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Grilled BBQ Chicken Skewer Salad (lucky you!), store the components separately for best freshness. Keep the chicken, corn, beans, and chopped greens in airtight containers in the fridge for up to 3 days. Toss veggies with dressing only as needed to keep everything crisp and lively.

Freezing

While the chicken skewers themselves freeze quite well (let cool completely before sealing), the salad elements are best enjoyed fresh. If you want to get ahead, freeze extra cooked skewers and grilled corn for up to 2 months—simply thaw in the fridge and bring back to temp on the grill or in a low oven before assembling your next salad.

Reheating

Reheat leftover BBQ chicken skewers gently in a 350°F oven or on the grill until warmed through—just a few minutes to keep them juicy. Microwave works in a pinch, but the grill or oven maintains the best texture. The salad ingredients are best enjoyed cold and crisp, so only add warm chicken just before serving.

FAQs

Final Thoughts

There’s something extra special about meals that feel both fun and simple, and this Grilled BBQ Chicken Skewer Salad is just that—a vibrant fusion of BBQ bliss and fresh salad crunch. Give it a try, share it with friends, and watch smiles appear around your table. You won’t regret making this delicious celebration of summer flavors your go-to salad all season long!

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