The BBQ Chicken Skewer Salad with Herb Mayo and Grilled Corn Recipe is a vibrant and satisfying dish that perfectly balances smoky grilled chicken with fresh, crisp vegetables and a luscious, herb-infused mayo. This recipe brings together the juicy flavors of BBQ-marinated chicken skewers, sweet grilled corn, and a refreshing salad tossed in a creamy herb mayo, making it an all-in-one meal that’s perfect for warm weather or when you want a flavorful, wholesome dish. You’re going to love how each bite bursts with texture and flavor, guaranteed to brighten up your dinner table.
Ingredients You’ll Need
This recipe is all about simple yet essential ingredients that build layers of flavor and texture. Each item has a role, from the tender chicken and smoky corn to the fragrant herbs in the mayo that elevate this salad into something truly special.
- Boneless skinless chicken breasts: Pounded thin and cubed for tender, even grilling.
- Avocado oil: Adds a mild, buttery flavor and keeps the chicken juicy.
- Kosher salt: Essential for seasoning and enhancing all flavors.
- BBQ sauce: Primal Kitchen brand recommended for rich, smoky notes.
- Wooden skewers: Soaked to prevent burning during grilling.
- Light tasting oil: The base for homemade herb mayo or use store-bought.
- Egg: Key to emulsifying a creamy, homemade herb mayo (optional if using store-bought).
- Unsweetened full fat coconut milk: Adds creaminess and a subtle tropical twist.
- Lemon juice and red wine vinegar: Provide brightness and a slight tang.
- Onion powder and garlic: Infuse the mayo with savory depth.
- Fresh dill, parsley, cilantro, basil: Bring herbaceous freshness and vibrant green color.
- Black pepper: Adds subtle heat and complexity.
- Corn on the cob: Grilled until tender and sweet – the star vegetable.
- Romaine lettuce: Crisp and refreshing for a substantial salad base.
- Green onions and grape tomatoes: Add crunch and juicy bursts of flavor.
- Black beans: Optional for heartiness and contrast.
- Avocado: Creamy texture that complements the smoky notes perfectly.
How to Make BBQ Chicken Skewer Salad with Herb Mayo and Grilled Corn Recipe
Step 1: Marinate the Chicken
Begin by pounding the chicken breasts to an even half-inch thickness so they cook uniformly and remain tender. Cut into chunks and marinate with avocado oil, kosher salt, and half of the BBQ sauce. This marinade infuses the chicken with smoky, tangy flavor that will shine through when grilled. Allow the chicken to absorb these flavors for at least 20 minutes or refrigerate up to 8 hours for deeper taste.
Step 2: Whip Up the Herb Mayo
Next, if you’re making mayo from scratch, pour the light tasting oil and crack in an egg into a jar for emulsification using an immersion blender. This step transforms the ingredients into a creamy base. Then add coconut milk, lemon juice, vinegar, garlic, onion powder, salt, and fresh herbs like dill and parsley. The mayo becomes an herbaceous, velvety dressing that complements the smoky chicken and grilled corn perfectly.
Step 3: Grill the Corn and Chicken Skewers
Coat the corn with avocado oil and grill until tender and charred in spots, about 10-12 minutes, turning every few minutes. At the same time, thread the marinated chicken onto soaked wooden skewers and grill until marked and fully cooked, basting with the remaining BBQ sauce for extra flavor. This grilling process seals in smoky aromas and caramelization that make the chicken irresistible.
Step 4: Toss the Salad
Combine romaine lettuce, sliced green onions, halved grape tomatoes, black beans, and fresh herbs in a large bowl. Add a generous amount of the herb mayo and toss so every leaf and vegetable gets a flavorful, creamy coating. This step builds the fresh component of the dish that balances the warm grilled elements.
Step 5: Add the Corn and Avocado
Cut the grilled corn kernels off the cob and gently fold them into your salad along with diced avocado. Their sweetness and creaminess add wonderful texture contrasts that elevate the salad to a truly memorable experience.
Step 6: Plate and Serve
Lay the tossed salad on plates or a large platter and top with the hot BBQ chicken skewers. Serve immediately to enjoy the perfect harmony of juicy chicken, crisp salad, sweet corn, and creamy herb dressing.
How to Serve BBQ Chicken Skewer Salad with Herb Mayo and Grilled Corn Recipe
Garnishes
Fresh herbs like cilantro and basil sprinkled on top brighten the dish and add a pop of green. For a bit of crunch, toasted pepitas or sliced almonds make an excellent addition. A wedge of lime on the side can also add a zesty lift just before eating.
Side Dishes
This salad holds its own as a main dish, but if you’d like to round out your meal, consider light sides like grilled sweet potatoes or a chilled cucumber salad. A crisp sparkling water with lemon is the perfect refreshment pairing.
Creative Ways to Present
Serve the salad and chicken skewers family-style on a large wooden board for an inviting, rustic look. Alternatively, build individual mason jar salads layered with ingredients for portable lunches or picnics. Either way, the colors and textures make this dish a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad and chicken skewers in separate airtight containers. The salad is best kept without avocado to prevent browning, so add fresh avocado at serving time. Stored properly, the components keep well in the fridge for 2-3 days.
Freezing
Chicken skewers freeze well when cooked and cooled, but it’s best not to freeze the salad or herb mayo. Wrap the skewers tightly in foil or plastic wrap and place in a freezer bag, where they will keep up to 2 months.
Reheating
For the best texture, gently reheat chicken skewers in a preheated oven or on the grill until warmed through. Avoid microwave reheating to prevent drying out. Assemble fresh salad and add chilled herb mayo right before serving to preserve the flavors.
FAQs
Can I make this recipe Whole30 compliant?
Yes! Omit the black beans and corn, and choose a compliant BBQ sauce and mayo to keep the dish Whole30-friendly while retaining great flavor and nutrient density.
What if I don’t have an immersion blender?
No worries. You can make the herb mayo in a traditional blender or food processor, or simply use a high-quality store-bought mayo and stir in the fresh herbs and seasonings to keep the vibrant taste.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs would add a juicy, richer flavor to the dish. Just adjust cooking times as needed to ensure they are cooked through.
How spicy is this salad?
This BBQ Chicken Skewer Salad with Herb Mayo and Grilled Corn Recipe is mild and family-friendly. If you want extra heat, consider adding a pinch of cayenne pepper or sliced jalapeños to the marinade or salad.
Is this salad suitable for a summer BBQ?
Definitely! It’s vibrant, fresh, and has all the flavors you look for in a summer meal. The grilled elements fit perfectly into a BBQ setting and it’s easy to prepare ahead for gatherings.
Final Thoughts
If you’re looking for a dish that’s bursting with flavor from smoky grilled chicken, fresh garden vegetables, sweet corn, and creamy herb mayo, the BBQ Chicken Skewer Salad with Herb Mayo and Grilled Corn Recipe will become your new favorite. It’s perfect for sharing with friends, easy to customize, and every bite is a celebration of textures and tastes. I can’t wait for you to try this at your next meal – it truly is a winner!
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BBQ Chicken Skewer Salad with Herb Mayo and Grilled Corn Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This BBQ Chicken Skewer Salad is a vibrant and satisfying dish perfect for warm weather meals. Juicy, marinated chicken breasts grilled to perfection on skewers are paired with a fresh, herby ranch dressing, grilled corn, crisp romaine lettuce, and bright veggies. The homemade mayo-based dressing, infused with dill, parsley, garlic, and a hint of lemon, elevates this salad into a flavorful, wholesome meal that’s quick to prepare and sure to impress.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 (6-inch) wooden skewers, pre-soaked
Herby Ranch Dressing
- 1 cup light tasting oil (avocado oil or “light” olive oil)
- 1 egg (omit if using store-bought mayo)
- ½ cup unsweetened full fat coconut milk
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- 1 tsp onion powder
- 2 cloves garlic, minced
- ¼ cup finely chopped fresh dill fronds
- ¼ cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
Grilled Corn
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
Salad
- 8 cups thinly sliced romaine lettuce or 2 small heads
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (or 16 ounces)
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- ¼ cup loosely packed freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado, peeled, seed removed, and diced medium
Instructions
- Prepare Chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform ½ inch thickness. Cut the chicken into 2-inch cubes and place in a large bowl. Add avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to combine, ensuring the chicken is evenly coated. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours if marinating longer.
- Make Herby Ranch Dressing: Pour the light tasting oil into a wide mouth jar. Crack the egg into the oil, allowing it to sink. Insert an immersion blender and rest the blade on the yolk. Blend without moving for about 10 seconds until a white, creamy mayo forms at the bottom. Slowly move the blender up and down until the entire mixture emulsifies. (If using store-bought mayo, use 1 cup and skip this emulsification step.) Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic to the mayo; blend again. Stir in chopped dill, parsley, and black pepper. Refrigerate until ready to use.
- Grill Corn and Chicken: Drizzle corn with avocado oil and rub to coat. Preheat the grill to medium-high heat (350-400°F) and oil the grill grates with an oil-soaked paper towel held by tongs. Place the corn on the grill and cook until tender, turning every 2 minutes for a total of 10-12 minutes. While the corn grills, place chicken skewers on the grill. Cook the first side for 3-4 minutes or until grill marks form, then flip, baste with reserved BBQ sauce, and cook another 3-4 minutes with the grill closed until cooked through and marked. Transfer corn and chicken off the grill and let the corn cool.
- Assemble Salad Base: In a large bowl, combine romaine lettuce, sliced green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until the lettuce is well coated.
- Add Corn and Avocado: Cut grilled corn kernels from the cobb and add to the salad along with diced avocado. Gently toss to combine all ingredients.
- Serve: Arrange the tossed salad on a platter or individual plates. Top with the grilled BBQ chicken skewers and serve immediately. Enjoy!
Notes
- Marinate chicken for at least 20 minutes or up to 8 hours for deeper flavor.
- If using store-bought mayonnaise, omit the emulsification step when making dressing.
- Omit corn and black beans for Whole30 compliance.
- Pre-soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Grill chicken over medium-high heat for best sear and juiciness.
- Adjust dressing amount to taste to keep salad light or creamy.
- Use fresh herbs for maximum flavor in the dressing.
