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This hearty BBQ Chicken Skewer Salad combines smoky grilled chicken with fresh vegetables and a homemade herby ranch dressing for a complete meal that satisfies both protein cravings and your veggie quota. The combination of flavors creates the perfect balance between tangy, smoky, and creamy.
I originally created this dish for a summer gathering when I wanted something substantial but not heavy. Now it's become our go-to for entertaining because everyone can build their own perfect plate.
Ingredients
- Boneless skinless chicken breasts: Provide lean protein and take on the BBQ marinade beautifully
- BBQ sauce: Creates that classic smoky sweet flavor that transforms ordinary chicken
- Avocado oil: Has a high smoke point making it ideal for grilling
- Fresh herbs: Like dill, parsley, cilantro, and basil bring brightness and complexity to the dish
- Romaine lettuce: Forms the crisp hearty base that stands up to the warm chicken
- Corn: Adds natural sweetness and a satisfying texture when grilled
- Green onions: Provide mild allium flavor without overpowering the other ingredients
- Grape tomatoes: Contribute juicy bursts of acidity to balance the rich elements
Step-by-Step Instructions
- Prepare the chicken:
- Pound chicken breasts to uniform thickness of about half an inch using a meat mallet or heavy skillet. This ensures even cooking and tenderness. Cut into two inch cubes then place in a large bowl with oil, salt, and one cup of BBQ sauce. Let the flavors infuse for at least 20 minutes at room temperature or refrigerate for 4 to 8 hours for even more flavor development.
- Create the herby ranch:
- Using an immersion blender technique, place oil in a wide mouth jar then add the egg allowing it to sink to the bottom. Place the blender directly on top of the yolk and allow the mixture to emulsify before moving. Slowly pull upward to create a creamy mayo base. Add coconut milk, lemon juice, vinegar, seasonings, and blend again before stirring in the fresh herbs. The dressing should be thick enough to coat a spoon but pourable.
- Grill corn and chicken:
- Prepare your grill to medium high heat around 350 to 400 degrees and oil the grates properly to prevent sticking. Cook corn evenly rotating every few minutes until tender with light char marks. Thread marinated chicken onto presoaked skewers and grill for 3 to 4 minutes per side basting with additional BBQ sauce after flipping. The chicken is done when it reaches 165 degrees internally and has beautiful grill marks.
- Assemble the salad:
- In a large bowl combine your sliced romaine with green onions, tomatoes, black beans and herbs. Dress with the homemade ranch using just enough to coat the leaves without drowning them. Cut the grilled corn kernels from the cobs and add them to the salad along with diced avocado. Toss gently to maintain the integrity of the more delicate ingredients.
- Serve with style:
- Arrange the dressed salad on plates or in a large serving bowl and top with the BBQ chicken skewers. The warm chicken against the cool crisp salad creates a temperature contrast that elevates the eating experience.
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The homemade ranch dressing is what truly sets this recipe apart. I spent months perfecting the balance of herbs and creaminess and now my family refuses to eat store bought versions. The fresh dill especially gives it that garden fresh quality that makes you want to drizzle it on everything.
Make Ahead Strategy
The beauty of this recipe lies in its components which can all be prepared separately ahead of time. Make the ranch dressing up to a week in advance keeping it refrigerated in an airtight container. The chicken can be marinated the night before grilling simply take it out about 30 minutes before cooking to take the chill off. Even the vegetables can be prepped and stored separately in the refrigerator for up to three days. When ready to serve just grill the chicken and corn, assemble the salad and enjoy a fresh meal without last minute stress.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Thighs can replace chicken breasts for a more succulent result just adjust grilling time accordingly. Any sturdy leafy green works in place of romaine consider baby kale or butter lettuce. For a sweeter profile pineapple chunks thread onto skewers with the chicken provide a delicious counterpoint to the smoky BBQ flavors. Plant based eaters can substitute firm tofu or tempeh for chicken after pressing well to remove excess moisture. The homemade ranch can be simplified by starting with compliant mayo if pressed for time.
Serving Suggestions
Transform this versatile dish to suit different occasions. For casual family dinners serve family style in a large bowl with chicken arranged on top. When entertaining set up a build your own salad bar with components separated allowing guests to customize their plates. For a portable option layer everything in mason jars with dressing at the bottom, veggies in the middle, and chicken on top. The salad also works beautifully alongside grilled bread or corn tortillas for those wanting some additional carbohydrates with their meal.
Cultural Connection
This recipe represents modern American cuisine at its finest blending barbecue traditions with fresh California style salads. BBQ techniques date back to indigenous cooking methods later embraced throughout the American South. Ranch dressing a uniquely American creation developed in the 1950s has become our nation's favorite condiment. By combining these beloved elements with fresh produce we honor multiple culinary traditions while creating something approachable yet special enough for gatherings and celebrations.
Frequently Asked Questions
- → How do I marinate the chicken for the skewers?
Use 2-inch cubed chicken pieces and marinate them with avocado oil, kosher salt, and BBQ sauce for at least 20 minutes or up to 8 hours in the fridge for the best flavor.
- → What is the best way to grill the chicken skewers?
Preheat the grill to medium-high heat (350-400°F), cook skewers for 3-4 minutes per side until grill marks form, and baste with BBQ sauce while cooking.
- → Can I replace the homemade ranch with a store-bought version?
Yes, you can use store-bought mayo as a base. Opt for a mild-flavored one and follow the herby additions in the recipe for the desired taste.
- → What dressing can I use besides ranch?
You can use a vinaigrette, creamy avocado dressing, or another dressing of your choice that complements the salad ingredients.
- → How do I grill the corn?
Coat corn lightly with avocado oil and cook on a preheated grill for about 10-12 minutes, turning every 2 minutes, until tender and slightly charred.