BBQ Chicken Skewer Salad with Charred Corn and Lime Dressing

Inspired by California Pizza Kitchen’s beloved BBQ chicken salad, this Grilled BBQ Chicken Skewer Salad is a bright, summery meal that combines smoky, saucy chicken with crisp greens, sweet corn, creamy avocado, and a fresh herby ranch. It’s easy to make at home and perfect for weeknight dinners, backyard barbecues, or a light lunch.

If you’re a fan of CPK’s version, you’ll recognize the same balance of flavors here: smoky-sweet barbecue chicken, crunchy romaine, juicy tomatoes, grilled corn, and a bright, herb-forward ranch dressing. I developed a Whole30-friendly Herby Ranch Dressing that pairs beautifully with the salad, but a good store-bought ranch will also work in a pinch. The homemade dressing, however, really elevates the salad and is worth the few extra minutes it takes to prepare.

Ingredients

• For the Chicken Skewers:
  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 2 cups BBQ sauce, divided
  • 8 (6-inch) wooden skewers, pre-soaked
• For the Herby Ranch Dressing:
  • 1 cup avocado oil
  • 1 large egg
  • 1/2 cup unsweetened full-fat coconut milk
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
• For the Salad:
  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce (about 2 small heads)
  • 6 green onions, thinly sliced (green parts only)
  • 16 ounces (about 2 cups) grape tomatoes, quartered
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup loosely packed, freshly chopped cilantro leaves
  • 2 tablespoons freshly chopped basil
  • 1 avocado, peeled, seeded, and diced

Step-by-step Instructions

Step one: Prepare the chicken

Place the chicken breasts between two pieces of plastic wrap or inside a zip-top bag and pound them to an even 1/2-inch thickness with a meat mallet or the flat bottom of a heavy skillet. Cut the chicken into roughly 2-inch pieces. In a large bowl, toss the chicken pieces with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup of the BBQ sauce. Cover and let the chicken marinate for at least 20 minutes at room temperature, or refrigerate for 4 to 8 hours for deeper flavor.

Step two: Make the quick mayonnaise base

To make the creamy base for the dressing, combine 1 cup avocado oil and 1 large egg in a tall, narrow container or jar. Use an immersion blender, holding it steady at the bottom until the oil and egg turn white, thick, and creamy (about 10–15 seconds). Slowly move the blender up and down to fully emulsify into a mayonnaise.

Step three: Finish the herby ranch dressing

Into the mayonnaise base, blend 1/2 cup unsweetened full-fat coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and the minced garlic. Once combined, fold in the chopped dill, parsley, and 1 teaspoon black pepper. Refrigerate the dressing until you’re ready to dress the salad.

Step four: Assemble the skewers

Thread 4–5 pieces of marinated chicken onto each soaked wooden skewer and set them aside on a platter while you prepare the grill.

Step five: Prepare the corn

Brush the ears of corn with 2 tablespoons avocado oil so they are evenly coated.

Step six: Heat and oil the grill

Preheat your grill to medium-high (about 350°F to 400°F). Oil the grate by dipping a folded paper towel in a bit of oil and, using tongs, wiping the grill bars to prevent sticking.

Step seven: Grill the corn and chicken

Place the corn on the hot grill and turn it frequently, grilling until tender and slightly charred, about 10–12 minutes total. Grill the chicken skewers for 3–4 minutes on the first side, then flip and baste the cooked side with the reserved BBQ sauce. Continue grilling until the chicken is cooked through and has attractive grill marks on both sides, another 3–4 minutes. Transfer the corn and skewers to a platter and let them rest briefly.

Step eight: Build the salad

In a large bowl, combine the sliced romaine, green onions, quartered grape tomatoes, drained black beans, cilantro, and basil. Add the herby ranch dressing to taste and toss until the lettuce is lightly coated.

Step nine: Add corn and avocado

Cut the grilled corn from the cob and add the kernels to the salad along with the diced avocado. Gently toss once more to combine.

Step ten: Serve

Arrange the salad on plates or a large serving platter and top with the grilled BBQ chicken skewers. Serve immediately and enjoy the contrast of smoky chicken, sweet corn, creamy avocado, and fresh herbs.

Recipe FAQs

Nutrition (approximate per serving)

Notes

• Use a high-quality BBQ sauce you enjoy; it plays a major role in the flavor profile.
• If you prefer, grill the chicken pieces directly on the grate instead of using skewers.
• Leftover dressing keeps well in the refrigerator for several days and is delicious on other salads or as a dip.

Photography credit: Eat Love Eats.