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 recommended); 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 (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)

Description

A delicious and healthy BBQ chicken skewer salad featuring marinated chicken, fresh vegetables, and a creamy 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 recommended)
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 (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)

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Instructions

Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½ inch thickness. Cube 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 4-8 hours.
Pour oil into a wide mouth jar. Crack the egg into the oil and let sink to the bottom. Insert the immersion blender into the jar and rest the blade on top of the yolk. Blend until a creamy mayo forms, then raise the blender to emulsify the mixture.
Add the coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic to the mayo and blend again. Stir in the dill, parsley, and black pepper. Refrigerate until ready to use.
Drizzle the corn with avocado oil and rub to coat. Heat the grill over medium-high heat and oil the grates.
Add the corn to the grill and cook until tender, about 10-12 minutes, turning every 2 minutes. Meanwhile, grill the chicken skewers for 3-4 minutes on each side, basting with reserved BBQ sauce.
In a large bowl, combine the lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired dressing and toss until well coated.
Remove the corn from the cob and add to the salad along with the diced avocado. Gently toss to combine.
Serve with the grilled chicken and enjoy!

Notes

For Whole30, omit corn and black beans.
Store-bought mayo can be used instead of homemade.
This herby ranch dressing keeps for up to 1 week in the fridge.

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

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 100mg