This BBQ chicken skewer salad brings the smoky, charred flavors of a backyard grill to a fresh and vibrant bowl. Succulent pieces of chicken are marinated in a tangy barbecue sauce and grilled on skewers to ensure every bite is tender and infused with a rich, caramelized glaze that perfectly complements a crisp bed of greens.

Whether you are looking for a healthy weeknight dinner or a crowd-pleasing lunch, this recipe offers the perfect balance of warm, savory protein and cool, refreshing vegetables. The addition of charred corn, juicy tomatoes, and creamy avocado adds layers of texture and flavor, making this salad far more satisfying than your average side dish.

Easy to assemble and visually stunning, these skewers make portioning simple and add a fun, rustic element to your presentation. Drizzled with a bit of extra BBQ sauce or a creamy dressing, this meal is a celebration of summer flavors that you can enjoy any time of the year.

Key Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks
• 2 cups BBQ sauce, divided
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 8 cups romaine lettuce, thinly sliced
• 4 ears of corn, husked
• 2 cups grape tomatoes, quartered
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1 cup ranch dressing
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped

Step-by-Step Instructions

1. In a large bowl, toss the chicken chunks with 3 tablespoons of avocado oil, 1 teaspoon of salt, and 1 cup of BBQ sauce. Let marinate for at least 20 minutes.
2. Thread the marinated chicken pieces onto skewers, placing about 4 to 5 pieces on each.
3. Preheat your grill to medium-high heat (350–400°F) and lightly oil the grates.
4. Rub the corn with a little oil and grill for 10–12 minutes, turning frequently until slightly charred.
5. Place the chicken skewers on the grill and cook for 3–4 minutes per side; after flipping, baste the grilled side with the remaining BBQ sauce and continue cooking until the internal temperature reaches 165°F.
6. While the proteins cool slightly, combine the romaine, tomatoes, black beans, cilantro, and basil in a large salad bowl.
7. Cut the grilled corn kernels off the cob and add them to the bowl along with the diced avocado.
8. Drizzle the salad with ranch dressing and toss gently to coat.
9. Divide the salad onto plates and top each portion with the warm BBQ chicken skewers to serve.

This BBQ Chicken Skewer Salad is the ultimate solution for a fresh, flavorful, and protein-packed meal that brings the spirit of a summer cookout to your table. By grilling the chicken on skewers, you ensure every bite is infused with a smoky char and tangy glaze, perfectly complementing the crisp greens and vibrant toppings like sweet corn, black beans, and creamy avocado. It is a versatile dish that transitions effortlessly from a quick weeknight dinner to a standout centerpiece for your next backyard gathering.

The beauty of this recipe lies in its balance of textures and the ease of customization, allowing you to swap in your favorite seasonal vegetables or different varieties of BBQ sauce. Whether you are following the recipe to the letter or adding your own creative twist, the combination of warm, succulent chicken and a zesty ranch or vinaigrette dressing is guaranteed to satisfy. Serve it immediately while the chicken is hot for a gourmet salad experience that feels both indulgent and nourishing.