BBQ Chicken Skewer Salad

This BBQ Chicken Skewer Salad is a vibrant, flavor-packed dish inspired by the beloved BBQ Chicken Salad from California Pizza Kitchen. It combines smoky grilled chicken skewers slathered in tangy BBQ sauce with crisp romaine lettuce, sweet grilled corn, creamy avocado, black beans, and juicy tomatoes. Everything is brought together with a homemade, Whole30-compliant herby ranch dressing that’s light yet packed with flavor. Perfect for summer lunches, backyard gatherings, or a fresh weeknight dinner, this salad is hearty, healthy, and incredibly satisfying. Plus, it's versatile—easily adaptable for Whole30 or dairy-free diets with a few simple omissions.

Ingredients

For the Chicken Skewers:
2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce (Whole30-compliant if needed)
8 wooden skewers (6-inch, pre-soaked)

For the Whole30 Herby Ranch Dressing:
1 cup light-tasting oil (like avocado oil)
1 egg (omit if using store-bought mayo)
½ cup full-fat unsweetened coconut milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1 teaspoon onion powder
2 cloves garlic, minced
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
1 teaspoon freshly cracked black pepper

For the Salad:
4 ears of corn (omit for Whole30)
2 tablespoons avocado oil
8 cups thinly sliced romaine lettuce (or 2 small heads)
6 green onions, thinly sliced (green tops only)
2 cups grape tomatoes, quartered
1 can black beans (15 oz), drained and rinsed (omit for Whole30)
¼ cup chopped fresh cilantro leaves
2 tablespoons chopped basil leaves
1 avocado, peeled, seeded, and diced

Instructions

Marinate the Chicken:

1. Pound the chicken breasts to ½-inch thickness. Cut into 2-inch cubes.

2. Place chicken in a bowl with avocado oil, salt, and 1 cup BBQ sauce. Toss to coat.

3. Let marinate for 20 minutes at room temperature or cover and refrigerate for up to 8 hours.
   
   

Prepare the Herby Ranch Dressing:

1. Pour oil into a wide-mouth jar. Crack the egg and let it settle.

2. Using an immersion blender, blend without moving until mayo forms at the bottom.

3. Slowly move the blender up and down to emulsify completely.

4. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again.

5. Stir in dill, parsley, and black pepper. Refrigerate until ready to use. Keeps up to 1 week.
   
   

Grill the Chicken and Corn:

1. Preheat grill to medium-high (around 350–400°F) and oil the grates.

2. Rub the corn with avocado oil. Grill for 10–12 minutes, turning every few minutes until charred.

3. Thread the marinated chicken onto the pre-soaked skewers.

4. Grill chicken skewers 3–4 minutes per side. After flipping, brush with remaining BBQ sauce.

5. Once cooked through and charred, remove from grill. Let rest.
   
   

Assemble the Salad:

1. Slice corn kernels off the cob.

2. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, basil, avocado, and grilled corn.

3. Toss with herby ranch dressing until evenly coated.

4. Serve topped with grilled BBQ chicken skewers.
   
   

Serving and Nutritional Info

This salad serves 4 and is a filling meal on its own. For Whole30, simply omit corn and black beans. It’s high in lean protein, fiber, and healthy fats, making it a balanced and nutritious option. The herby ranch adds creaminess without dairy, and the variety of vegetables makes it rich in vitamins and antioxidants. Each serving offers a satisfying mix of savory, smoky, tangy, and fresh flavors, perfect for any health-conscious eater.