BBQ Chicken Skewer Salad
A hearty grilled salad with smoky chicken skewers, charred corn, black beans, and fresh veggies. Tossed with a tangy ranch-BBQ dressing for bold summer flavor and balanced textures.
Ingredients
- 24 oz boneless skinless chicken breasts, cut into 1.5-inch cubes
- 1/2 cup BBQ sauce (marinade)
- 12 wooden skewers, pre-soaked
- 3/4 cup light ranch dressing
- 1/3 cup BBQ sauce (dressing blend)
- 3 tbsp buttermilk
- 4 ears corn on the cob
- 2 heads romaine, chopped
- 1 cup black beans, drained
- 1 avocado, sliced
- 1 cup fresh tomatoes, sliced
- 1/2 cup cucumber, sliced
Instructions
- Marinate chicken cubes in 1/2 cup BBQ sauce for 20 minutes.
- Preheat grill to high heat.
- Thread chicken onto skewers and grill for 15-18 minutes, turning occasionally.
- Grill corn until charred.
- In a bowl, mix romaine, black beans, corn, avocado, tomatoes, and cucumber.
- Whisk ranch dressing, BBQ sauce blend, and buttermilk for the dressing.
- Toss salad with dressing and top with grilled chicken skewers.
Notes
Use metal skewers if preferred after soaking wooden ones.
Swap chicken thighs for more fat; adjust cooking time.
Customize greens with mixed salad blends.
Store leftovers in airtight containers for up to 2 days.
Swap chicken thighs for more fat; adjust cooking time.
Customize greens with mixed salad blends.
Store leftovers in airtight containers for up to 2 days.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 52gProtein: 30gFat: 28gSaturated Fat: 5gCholesterol: 140mgSodium: 650mgFiber: 8gSugar: 18g
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