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Inspired by California Pizza Kitchen’s signature BBQ chicken dishes, this fun Grilled BBQ Chicken Skewer Salad is a light and bright summer meal.
If you have ever eaten at CPK (California Pizza Kitchen), then you’ve probably ordered their BBQ chicken salad at least once. It’s filled with all sorts of goodies, tossed in an herby ranch dressing, and topped off with sweet, smoky chicken. I wanted to create a homemade version that captures the same flavors so I can have it whenever the craving strikes.
I also have to mention my homemade Whole30-approved Herby Ranch Dressing — once you make it, you’re going to want to put it on everything. In a pinch, you could opt for store-bought ranch, which would make this dish come together even quicker, but it really is worth it to make it from scratch.
ingredients:
- Boneless, Skinless Chicken Breasts
- Avocado Oil
- Kosher Salt
- Store-Bought BBQ Sauce
- Wooden Skewers
- Avocado Oil
- Large Egg
- Unsweetened, Full-Fat Coconut Milk
- Lemon Juice
- Red Wine Vinegar
- Kosher Salt
- Onion Powder
- Garlic Cloves
- Fresh Dill
- Fresh Parsley
- Freshly Ground Black Pepper
- Corn on the Cob
- Romaine Lettuce
- Green Onions
- Grape Tomatoes
- Canned Black Beans
- Fresh Cilantro
- Fresh Basil
- Avocado
step-by-step:
step one: prep the chicken
Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-inch thickness. Cut into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce. Stir until well combined. Set aside to marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours.
step two: make a quick homemade mayonnaise
In a wide-mouth jar, add the oil and egg. Use an immersion blender and, without moving it, gently blend until the mixture turns white, creamy, and thick, 10 to 15 seconds. Slowly move the immersion blender up and down until the oil and egg have emulsified into a mayonnaise.
step three: blend up the herby ranch dressing
Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and blend until combined. Stir in the dill, parsley, and black pepper. Refrigerate until ready to use.
step four: assemble the chicken skewers
Thread the chicken onto the prepared wooden skewers, 4 to 5 pieces each, and set aside.
step five: prep the corn
Drizzle the corn with the avocado oil and rub to evenly coat.
step six: heat the grill
Heat the grill over medium-high heat (350℉ to 400℉) and oil the grill grates. (To do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates.)
step seven: grill the corn and chicken
When hot, add the corn and grill until tender, 10 to 12 minutes total, turning often. Place the chicken skewers on the grill and cook for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and baste the grilled side with the reserved BBQ sauce. Continue to grill until chicken is cooked through and nice grill marks have formed on both sides, 3 to 4 minutes. Transfer the corn and the chicken to a platter and let cool slightly.
step eight: make the salad
In a large bowl, combine the lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add your desired amount of dressing to the salad and toss until the lettuce is well coated.
step nine: add the remaining ingredients
Cut the corn from the cob and add to the salad along with the diced avocado, gently tossing once more to combine.
step ten: serve and enjoy
Top with the grilled chicken skewers, serve, and enjoy!
recipe faqs:
If you’re sticking to a Whole30 diet, omit the corn on the cob and black beans.
You can marinate the chicken several hours in advance and make the Herby Ranch Dressing up to one week in advance. Store the dressing in an airtight container in the refrigerator until you’re ready to use.
The next time you’re craving California Pizza Kitchen—or are just looking for a fun and flavorful summer salad—I hope you’ll try my BBQ Chicken Skewer Salad. Comment below and let me know what you think of it!
looking for more grilled chicken recipes? try these!
grilled sesame chicken skewers with ginger-scallion rice
korean-inspired bbq chicken skewers
harissa-yogurt marinated chicken with cucumber-quinoa salad
grilled chicken with chipotle-whiskey bbq sauce
BBQ Chicken Skewer Salad
Ingredients
For the Chicken Skewers:
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce, divided, such as Primal Kitchen
- 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 fronds
- 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 (from about 2 small heads)
- 6 green onions, thinly sliced (green parts only)
- 16 ounces (about 2 cups) quartered grape tomatoes
- 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 into medium cubes
Instructions
Marinate the chicken:
- Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-inch thickness. Cut into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce. Stir until well combined. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours.
Make the Herby Ranch Dressing:
- In a wide-mouth jar, add the oil and egg. Use an immersion blender and, without moving it, gently blend until the mixture turns white, creamy, and thick, 10 to 15 seconds. Slowly move the immersion blender up and down until the oil and egg have emulsified into a mayonnaise.
- Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and blend until combined. Stir in the dill, parsley, and black pepper. Refrigerate until ready to use.
Grill the Chicken and Make the Salad:
- Thread the chicken onto the prepared wooden skewers, 4 to 5 pieces each, and set aside.
- Drizzle the corn with the avocado oil and rub to evenly coat.
- Heat the grill over medium-high heat (350℉ to 400℉) and oil the grill grates. (To do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates.)
- When hot, add the corn and grill until tender, 10 to 12 minutes total, turning often. Place the chicken skewers on the grill and cook for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and baste the grilled side with the reserved BBQ sauce. Continue to grill until chicken is cooked through and nice grill marks have formed on both sides, 3 to 4 minutes. Transfer the corn and the chicken to a platter and let cool slightly.
- In a large bowl, combine the lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add your desired amount of dressing to the salad and toss until the lettuce is well coated.
- Cut the corn from the cob and add to the salad along with the diced avocado, gently tossing once more to combine.
- Top with the grilled chicken skewers, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Delicious!! As usual your recipes never disappoint! The dressing is so yummy!
Am I the only one concerned about the raw egg in the dressing? lol
This is how most dressings are made when you make them with a homemade mayo base! But if you are concerned about the risk of consuming raw or undercooked eggs or if you are pregnant or immunity compromised, I would recommend avoiding raw eggs as a precaution and you can always sub in a store-bought dressing or a Greek-yogurt based homemade recipe!
This is the BEST recipe I’ve ever found on Pinterest. My husband and I talked about it the whole week after eating it. Can’t wait to make again! The dressing is to die for & the chicken came out so tender (marinated in the sauce for 2 hours).
So glad y’all loved this recipe! It is a favorite for me too!
Amazing recipe!! Only gave it 4 stars because it makes wayyy too much dressing I felt like it was a waste :/ I personally think it made dressing for 8-10 people, not 4. However, the meal was amazing!
I love cheese on my salad, what kind of shredded or crumbled cheese would go well with this dressing?
Shredded Monterey Jack would work well here!
I only had salmon on hand, so we ended up grilling it on a cedar plank with the BBQ in lieu of the chicken and WOW. This salad was absolutely bomb fantastic! Amazingly fresh summer flavors and the dressing is truly drinkable. Can’t wait to make this one again for guests!
omg that sounds FANTASTIC!! cedar plank salmon is just THE BEST.
It is amazing! Do you have the nutritional break down?
This whole meal was delicious, particularly the dressing! I’ll be making it on it’s one for salads moving forward. Thanks!
So glad you loved it, Abby!!
Wow wow wow! There’s only a handful of recipes I come across that I will actually want to save to re-create again in the future and this one is one of them !! The dressing is AMAZING !! thank you for sharing with us !
Aw yay!! Thank you, Gabriela!
Do you use curly or flat leaf parsley? Thanks! Looks delish, can’t wait to make it.