Hey there, fellow food lovers! Are you ready for a summer salad that’s bursting with flavor and ridiculously easy to make? This BBQ Chicken Skewer Salad is your new go-to recipe for those warm evenings when you crave something light, refreshing, and utterly delicious. Imagine: tender, smoky BBQ chicken, perfectly grilled and bursting with flavor; crisp, juicy vegetables; a vibrant mix of fresh herbs; and a creamy, dreamy avocado dressing – all tossed together in a bed of crisp romaine lettuce. This isn’t just a salad; it’s a fiesta of textures and tastes that will tantalize your taste buds and leave you feeling satisfied and energized.
What makes this salad truly special is its incredible versatility. You can easily adjust it to your liking, adding or substituting ingredients based on your preferences and what you have on hand. It’s quick to prepare, perfect for a weeknight dinner or a casual weekend gathering. Plus, it’s packed with protein, healthy fats, and plenty of vitamins and minerals, making it a guilt-free indulgence you can feel good about. The combination of sweet BBQ chicken, fresh herbs, and crunchy veggies creates a symphony of flavors and textures that’s both refreshing and satisfying. This salad is the epitome of summer sunshine on a plate, guaranteed to put you in a happy, relaxed mood.
Prepare to be amazed by how quickly this salad comes together, leaving you with more time to enjoy the delicious results! The vibrant colors and exciting flavors will make this salad a new family favorite. Get ready to experience a culinary adventure that’s both delightful and simple!
What You’ll Need
This BBQ Chicken Skewer Salad boasts a delightful mix of ingredients, each playing its part in creating a truly memorable dish. Let’s take a closer look:
- 2 lbs Chicken breasts, boneless skinless: The star of the show! Choose high-quality chicken for the best flavor.
- 2 tbsp Basil, leaves: Fresh basil adds that perfect pop of herby flavor.
- 1 (15-ounce) can Black beans: Adds a hearty texture and protein boost.
- 1/4 cup Cilantro, loosely packed leaves: Brightens up the salad with its zesty citrus notes.
- 4 ears Corn: Grilled or roasted corn provides sweetness and a delightful chew.
- 1/4 cup Dill fronds, fresh: A subtle, earthy flavor that complements the other herbs.
- 2 cloves Garlic: Adds depth and savory richness to the dressing.
- 2 cups Grape tomatoes: Juicy and bursting with sweetness.
- 6 Green onions: Adds a mild onion flavor and a touch of green.
- 1 tsp Onion powder: Enhances the savory notes of the chicken and salad.
- 1/4 cup Parsley, fresh: A classic herb that adds freshness and color.
- 8 cups Romaine lettuce: The crisp base for this delicious salad.
- 1 Egg: Used in the creamy avocado dressing (optional, can be omitted for vegan version).
- 1/2 cup Coconut milk, unsweetened full fat: Creates a rich and creamy texture in the dressing.
- 2 cups BBQ sauce: Your favorite BBQ sauce is perfect! Choose a sweet, smoky, or spicy one depending on your preference.
- 2 tbsp Lemon juice: Adds a bright, acidic counterpoint to the richness of the BBQ sauce.
- 5 tbsp Avocado oil: A healthy and flavorful oil for the dressing.
- 1 tsp Black pepper, freshly cracked: Enhances the overall flavor profile.
- 2 tsp Kosher salt: Seasoning to perfection.
- 1 cup Tasting oil, light: For lightly sautéing the garlic.
- 8 (6-inch) wooden skewers (pre-soaked): For grilling the chicken.
- 1 Avocado (peeled and seed removed and diced medium): Adds a creamy texture and healthy fats.
Step-by-Step Instructions
Let’s get cooking! This recipe is surprisingly simple, but the results are extraordinary.
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes. In a bowl, combine the chicken with 1 cup of BBQ sauce, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator. Tip: A longer marinade time will result in more flavorful chicken.
- Assemble the Skewers: Thread the marinated chicken onto the pre-soaked wooden skewers. Tip: Leave a little space between the chicken pieces for even cooking.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken skewers for about 4-5 minutes per side, or until cooked through and slightly charred. Tip: Don’t overcrowd the grill; work in batches if necessary.
- Prepare the Corn: While the chicken is grilling, shuck the corn and grill it alongside the chicken, turning occasionally, until slightly charred and tender (about 8-10 minutes). Alternatively, you can roast the corn in the oven at 400°F (200°C) for 20-25 minutes.
- Make the Avocado Dressing: In a blender or food processor, combine the avocado, coconut milk, egg (if using), 2 tbsp lemon juice, 1 tbsp avocado oil, 1 clove garlic (minced), 1/4 cup cilantro, 1/4 cup parsley, 1/4 cup dill, and a pinch of salt and pepper. Blend until smooth and creamy. Tip: If the dressing is too thick, add a tablespoon of water at a time until you reach your desired consistency. If you’re making a vegan version, simply omit the egg.
- Prepare the Vegetables: Cut the grape tomatoes and green onions. Cut the corn kernels off the cob.
- Assemble the Salad: In a large bowl, combine the romaine lettuce, black beans, corn kernels, grape tomatoes, and green onions.
- Add the Chicken: Remove the chicken from the skewers and add it to the salad bowl.
- Dress and Serve: Drizzle the avocado dressing over the salad and toss gently to combine. Serve immediately and enjoy!
Tips for Success
To ensure your BBQ Chicken Skewer Salad is a resounding success, here are a few helpful tips:
- Don’t overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- Soak your skewers: Soaking wooden skewers prevents them from burning on the grill.
- Adjust the BBQ sauce: Use your favorite BBQ sauce, but adjust the amount based on your preferred level of sweetness and smokiness.
- Add some heat: For a spicier salad, add a pinch of red pepper flakes to the chicken marinade or the avocado dressing.
- Taste and adjust: Before serving, taste the salad and adjust the seasoning as needed.
Variations to Try
Feel free to experiment with different ingredients to customize this salad to your liking. Here are a few ideas:
- Vegetarian Version: Substitute the chicken with grilled halloumi cheese, grilled portobello mushrooms, or chickpeas.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the marinade or dressing.
- Different Herbs: Experiment with other fresh herbs like oregano, thyme, or chives.
- Extra Veggies: Add other vegetables like bell peppers, red onion, or zucchini.
- Fruit Twist: Add some grilled pineapple or mango for a tropical twist.
Storing and Reheating
Leftover BBQ Chicken Skewer Salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and vegetables in a pan over medium heat or in the microwave. Avoid over-reheating, as this can make the salad soggy. It’s best enjoyed cold or at room temperature.
For freezing, it’s recommended to freeze the chicken and vegetables separately from the dressing and lettuce. This will help maintain the quality and texture after thawing. Freeze in airtight containers or freezer bags for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reassemble the salad, adding the dressing just before serving.
Frequently Asked Questions
Here are some answers to common questions about this delicious BBQ Chicken Skewer Salad:
- Can I use different types of lettuce? Absolutely! Any type of lettuce will work well in this salad, such as butter lettuce, iceberg lettuce, or a mix of greens.
- Can I make the salad ahead of time? It’s best to assemble the salad just before serving to prevent the lettuce from wilting. However, you can prepare the chicken and dressing ahead of time and store them separately in the refrigerator.
- What if I don’t have coconut milk? You can substitute the coconut milk with another creamy ingredient, such as Greek yogurt or mayonnaise (for a non-vegan option).
- Can I use different types of beans? Yes! Kidney beans, pinto beans, or even edamame would be great substitutions for black beans.
- How long does the salad last? The salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
The Final Word
This BBQ Chicken Skewer Salad is more than just a recipe; it’s an experience! The delightful combination of smoky BBQ chicken, vibrant vegetables, fresh herbs, and a creamy avocado dressing makes it a true culinary masterpiece. It’s quick, easy, healthy, and incredibly satisfying—the perfect recipe for a weeknight dinner or a summer barbecue. We’re confident that this salad will quickly become a family favorite. So, gather your ingredients, fire up the grill, and prepare to be amazed! Don’t forget to leave a comment below and let us know how it turned out. And if you loved it, please rate the recipe!
BBQ Chicken Skewer Salad
Equipment
- Grill or Grill Pan For grilling the chicken skewers.
- Skewers 8 (6-inch) wooden skewers (pre-soaked)
- Large bowl For mixing the salad.
Ingredients
Proteins
- 2 lbs Chicken breasts, boneless skinless
- 1 Egg
Vegetables & Fruits
- 2 tbsp Basil, leaves
- 1 15-ounce can Black beans
- 0.25 cup Cilantro, loosely packed leaves
- 4 ears Corn
- 0.25 cup Dill fronds, fresh
- 2 cloves Garlic
- 2 cups Grape tomatoes
- 6 Green onions
- 1 tsp Onion powder
- 0.25 cup Parsley, fresh
- 8 cups Romaine lettuce
- 1 Avocado (peeled and seed removed and diced medium)
Sauces & Dressings
- 0.5 cup Coconut milk, unsweetened full fat
- 2 cups BBQ sauce
- 2 tbsp Lemon juice
Oils & Spices
- 5 tbsp Avocado oil
- 1 tsp Black pepper, freshly cracked
- 2 tsp Kosher salt
- 1 cup Tasting oil, light
Instructions
- Cut chicken breasts into 1-inch cubes and marinate in half of the BBQ sauce for at least 30 minutes.
- Thread marinated chicken onto pre-soaked skewers.
- Grill chicken skewers over medium heat for 10-12 minutes, turning occasionally, until cooked through.
- While chicken is grilling, prepare the salad. Grill or roast corn until kernels are tender.
- Combine romaine lettuce, black beans, grape tomatoes, corn, avocado, basil, cilantro, dill, and parsley in a large bowl.
- In a small bowl, whisk together remaining BBQ sauce, lemon juice, avocado oil, salt, and pepper. Pour over salad and toss to combine.
- Remove chicken from skewers and slice into bite-sized pieces. Add to the salad and toss gently.
- Serve immediately and enjoy!