Description
This Grilled BBQ Chicken Skewer Salad is a vibrant, protein-packed meal combining tender BBQ-marinated grilled chicken, fresh vegetables, and a creamy tangy dressing. Perfect for a summer cookout or a healthy weeknight dinner, this salad balances smoky grilled flavors with crisp romaine, sweet corn, avocado, and black beans for a delightful, hearty dish.
Ingredients
Scale
Chicken and Marinade
- 24 oz boneless skinless chicken breasts, cut into 1.5-inch cubes
- 1/2 cup BBQ sauce
- 12 wooden skewers, pre-soaked
Dressing
- 1/3 cup light ranch dressing
- 1/3 cup BBQ sauce
- 3 Tbsp buttermilk
Salad
- 4 ears corn
- 2 heads romaine, chopped or torn
- 1 cup diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 avocado, pitted and thinly sliced
Instructions
- Marinate Chicken: Combine chicken and 1/2 cup BBQ sauce in a large bowl or gallon-sized plastic bag. Gently toss to coat the chicken evenly. Let it marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours or up to 1-2 days for deeper flavor.
- Preheat Grill and Prepare Skewers: Preheat your grill to medium-high heat (350-400°F). Meanwhile, thread the marinated chicken cubes onto the pre-soaked wooden skewers evenly.
- Grill Chicken and Corn: Place chicken skewers on the hot grill and cook for 3-4 minutes before turning. Baste the chicken with any reserved marinade BBQ sauce. Continue cooking, turning occasionally, until chicken is cooked through, about 15-18 minutes total. At the same time, grill the corn on a top grate or away from direct flame, turning every 2 minutes for 10-12 minutes until nicely charred.
- Prepare Corn: Remove the cooked corn and chicken from the grill and let them rest for 5 minutes. Once cooled, cut the corn kernels off the cob and set aside.
- Make Dressing: In a mason jar or small bowl, whisk together light ranch dressing, BBQ sauce, and buttermilk until smooth and well combined.
- Assemble Salad: In a large bowl, place chopped romaine lettuce and toss with most of the dressing to coat the leaves. Add diced tomatoes, black beans, sliced avocado, and grilled corn kernels. Add remaining dressing and gently toss everything together. Serve the salad with the grilled BBQ chicken skewers arranged on top.
Notes
- For best results, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinating chicken overnight enhances flavor but is optional.
- If you don’t have a grill, chicken can be cooked on a stovetop grill pan or baked in the oven at 400°F for 20-25 minutes.
- Use fresh, ripe avocados for a creamy texture that complements the smoky chicken.
- Leftover salad and skewers can be refrigerated separately for up to 2 days.
Keywords: BBQ chicken salad, grilled chicken skewers, summer salad, healthy BBQ recipe, grilled corn salad, chicken and avocado salad