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When I'm hosting friends in the backyard, this grilled chicken and veggie skewer salad never fails me. The aroma of sizzling chicken on the hot grill always draws everyone outside, with folks asking when they can dig in. There's something special about those smoky skewers sitting on top of fresh, crisp greens that just hits the spot.
I made this last Sunday for some friends who came over, and my pal Mike wouldn't stop bugging me for how to make it. It's that freshly made ranch dressing that gets them hooked every single time.
Key Ingredients
- Chicken breasts: make sure they're cut to uniform thickness for skewering
- BBQ sauce of choice: don't cheap out, quality matters here
- Ranch herb mix: always go with fresh instead of dried
- Corn on the cob: toss it on the grill for added smokiness
- Ready-to-eat avocados: they add creaminess to everything
- Romaine lettuce: stays crunchy under warm toppings
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Step-by-Step Guide
- Step 1:
- Start by pounding the chicken to an even thickness - this trick guarantees juicy meat. Then slice into chunks big enough to thread onto your skewers.
- Step 2:
- Mix up a simple marinade with oil, salt and your BBQ sauce. Let the chicken soak in it for at least 20 minutes to pick up all those flavors.
- Step 3:
- Meanwhile, put together your ranch dressing. Here's what works for me - wait for the egg to settle at the jar bottom before you blend. You'll get the smoothest dressing ever.
- Step 4:
- Get your grill good and hot. Those dark grill lines aren't just pretty - they pack tons of taste.
- Step 5:
- Start grilling with the corn since it takes more time. Follow with the chicken skewers, brushing extra BBQ sauce as they cook through.
My first go at this was awful - my skewers went up in flames because I skipped the soaking step. Don't make my mistake!
Mastering Your Grilling Game
Before cooking anything, run a bit of oil on a paper towel over your grates using tongs. This small trick works wonders every time.
Prep Ahead Options
The ranch actually tastes better if you make it the night before, and you can chop all your veggies in advance. Just do the grilling and tossing right before eating.
Serving for Groups
Need more servings? Just double everything and cook the chicken in batches. Everything else can be easily scaled up.
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Smart Cooking Advice
- Cut chicken into similar sized pieces for even cooking
- Let skewers sit still on the grill for proper marking
- Sample your dressing and tweak herb amounts as needed
- Cut and add avocado at the very end to prevent browning
I've thrown this meal together so many times I've lost count, and it always hits the spot with guests. Something about combining hot, smoky chicken with cool, crunchy greens just works perfectly. And that ranch dressing? You'll probably want to whip up a double batch.
Frequently Asked Questions
- → Is it okay to use bottled ranch?
- Sure, just grab a cup of ready-made ranch and mix in fresh herbs for added taste.
- → How do I make this work for Whole30?
- Skip the corn and black beans, then check that the BBQ sauce and ranch ingredients fit Whole30.
- → Can I prep anything ahead of time?
- You can mix up the ranch a week early and marinate the chicken up to 8 hours in advance.
- → What if I don’t have a grill?
- No problem! Use a grill pan or even the broiler for both the chicken and corn.
- → How long should I soak wooden skewers?
- Let them soak for at least 30 minutes to keep them from catching fire.