Name: BBQ Chicken Skewer Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts; 3 tbsp avocado oil; 1 tsp kosher salt; 2 cups BBQ sauce (Primal Kitchen brand); 8 [6-inch] wooden skewers (pre-soaked); 1 cup light tasting oil (avocado 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 minced garlic; ¼ cup finely chopped fresh dill fronds; ¼ cup finely chopped fresh parsley; 1 tsp freshly cracked black pepper; 4 ears corn (omit for Whole30); 2 tbsp avocado oil; 8 cups thinly sliced romaine lettuce; 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)

Description

A flavorful BBQ Chicken Skewer Salad that combines grilled chicken, fresh vegetables, and a zesty Herby Ranch dressing.

Ingredients

Scale

2 pounds boneless skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups BBQ sauce (Primal Kitchen brand)
8 [6-inch] wooden skewers (pre-soaked)
1 cup light tasting oil (avocado 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 minced garlic
¼ cup finely chopped fresh dill fronds
¼ cup finely chopped fresh parsley
1 tsp freshly cracked black pepper
4 ears corn (omit for Whole30)
2 tbsp avocado oil
8 cups thinly sliced romaine lettuce
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)

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Instructions

Marinate the chicken: Pound the chicken to a uniform ½ inch thickness, cube it into 2-inch pieces, and place in a large bowl. Add the oil, salt, and 1 cup of BBQ sauce. Stir well and marinate for at least 20 minutes at room temperature or 4-8 hours in the fridge.
Make the Herby-Ranch: In a jar, pour in the oil and add the egg. Insert an immersion blender and blend until creamy mayo forms. Gradually raise the blender to emulsify. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic, blending to combine. Stir in dill, parsley, and black pepper, refrigerating until ready to use.
Grill the Chicken and make the salad: Drizzle corn with avocado oil. Heat grill to medium-high and oil grates. Cook corn for 10-12 minutes, turning every 2 minutes. Grill chicken skewers for 3-4 minutes per side, basting with reserved BBQ sauce, until cooked through.
In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired dressing and toss. Remove corn from cob and add to salad along with diced avocado. Gently toss to combine.
Serve salad topped with grilled chicken and enjoy!

Notes

If using store-bought mayo, ensure it is light in flavor.
Black beans and corn can be omitted for a Whole30 compliant version.
Keep the Herby-Ranch dressing in the fridge for up to 1 week.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 35g
Cholesterol: 95mg