BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad: A Summer Delight

Craving smoky BBQ flavors and a refreshing salad? This BBQ Chicken Skewer Salad is the perfect answer! Tender, grilled chicken on skewers pairs beautifully with a bed of crisp romaine, sweet corn, and creamy avocado. Topped with a tangy BBQ ranch dressing, this salad is a burst of summery goodness in every bite.

Ingredients:

• For the Chicken Skewers:
  • 2 lbs boneless, skinless chicken breasts
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 cups BBQ sauce (your favorite brand)
  • 8 wooden skewers (pre-soaked)
• For the Salad:
  • 4 ears of corn
  • 2 tbsp avocado oil
  • 8 cups thinly sliced romaine lettuce
  • 6 green onions, thinly sliced (green parts only)
  • 2 cups quartered grape tomatoes
  • 1 (15 oz) can black beans, drained and rinsed (optional)
  • 1 avocado, pitted and thinly sliced
• For the BBQ Ranch Dressing:
  • 1/3 cup light ranch dressing
  • 1/3 cup BBQ sauce
  • 3 tbsp buttermilk

Cooking Guide:

1. Marinate the Chicken: Cut chicken breasts into bite-sized pieces. In a bowl, toss chicken with avocado oil and salt. Let marinate for 15 minutes.
2. Prepare the Vegetables: While the chicken marinates, cook corn on the cob in boiling water for 5 minutes, then let cool slightly. Cut kernels off the cob.
3. Assemble Skewers: Thread chicken pieces onto soaked skewers. Heat a grill or grill pan to medium-high heat. Grill skewers for 5-7 minutes per side, or until cooked through. Brush with BBQ sauce during the last few minutes of grilling.
4. Make the Dressing: In a jar or small bowl, whisk together ranch dressing, BBQ sauce, and buttermilk.
5. Assemble the Salad: In a large bowl, combine romaine lettuce, green onions, tomatoes, and black beans (if using). Toss with some of the dressing.
6. Serve: Arrange salad on plates. Top with sliced avocado, grilled chicken skewers, and drizzle with remaining dressing.

Tips:

• For a smoky flavor, add a teaspoon of smoked paprika to the chicken marinade.
• Leftover grilled chicken can be stored in the fridge for up to 3 days and used in sandwiches, wraps, or salads.
• This salad is easily customizable. Add your favorite grilled vegetables like bell peppers, zucchini, or onions.
• Make the dressing ahead of time for a quick and easy weeknight meal.