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A backyard favorite that brings together smoky BBQ chicken and fresh summer veggies - this skewer salad has become my go-to for casual entertaining. Every time I make it, the smell of chicken hitting the hot grill gets everyone wandering into the backyard, asking when dinner's ready. Trust me, there's something magical about those charred skewers resting on a bed of crunchy greens.
Last weekend I made this for a casual dinner with friends, and my buddy Mike wouldn't leave without the recipe. That homemade ranch dressing gets them every time.
Essential Ingredients
- Chicken breasts: get them nice and even for the skewers
- Your favorite BBQ sauce: splurge on the good stuff here
- Fresh herbs for the ranch: dried just won't cut it
- Sweet corn: grill it for extra smoky flavor
- Ripe avocados: they make everything better
- Crisp romaine: holds up to the warm toppings
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Detailed Instructions
- Step 1:
- Pound out those chicken breasts first - trust me, even thickness means juicy chicken. Cut them into chunks that'll thread easily onto skewers.
- Step 2:
- Get your marinade going - a quick mix of oil, salt, and BBQ sauce. Give it at least 20 minutes to work its magic.
- Step 3:
- While that's happening, whip up the ranch. Here's my trick - let that egg sink to the bottom of the jar before blending. Makes the creamiest dressing ever.
- Step 4:
- Fire up your grill nice and hot. Those perfect grill marks aren't just for show - they add serious flavor.
- Step 5:
- Time to grill - corn goes on first since it takes longer. Then those chicken skewers, basting with extra BBQ sauce as they cook.
My first attempt at this was a disaster - skewers caught fire because I didn't soak them. Learn from my mistakes, folks!
Getting That Perfect Grill
Oil those grates before the food goes on. Just a little oil on a paper towel, held with tongs - works like a charm.
Make-Ahead Magic
The dressing actually gets better overnight, and you can prep all the veggies ahead. Just grill and assemble when you're ready.
Party Planning
Double the recipe easily - just work in batches on the grill. The rest scales up no problem.
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Chef's Helpful Tips
- Keep those chicken pieces even-sized
- Don't move the skewers too much - let those grill marks happen
- Taste your dressing and adjust the herbs
- Add the avocado last so it stays pretty
After making this more times than I can count, it's become my reliable crowd-pleaser. Something about that mix of warm, charred chicken and cool, crunchy salad just works. And that homemade ranch? Well, let's just say you might want to make extra.
Frequently Asked Questions
- → Can I use store-bought ranch?
- Yes, use 1 cup prepared ranch and add fresh herbs for similar flavor.
- → How do I make this Whole30 compliant?
- Omit corn and black beans, use compliant BBQ sauce and ranch ingredients.
- → Can I prep components ahead?
- Make ranch up to a week ahead. Marinate chicken up to 8 hours.
- → What if I don't have a grill?
- Use a grill pan or broiler for chicken and corn.
- → How long do I soak skewers?
- Soak wooden skewers in water at least 30 minutes to prevent burning.