Name: BBQ Chicken Skewer Salad
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts; 3 tbsp avocado oil; 1 tsp kosher salt; 2 cups BBQ sauce; 8 [6-inch] wooden skewers (pre-soaked); 1 cup light tasting 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; 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 succulent BBQ Chicken Skewer Salad featuring grilled chicken skewers, fresh vegetables, and a zesty herby ranch dressing.

Ingredients

2 pounds boneless skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups BBQ sauce
8 [6-inch] wooden skewers (pre-soaked)
1 cup light tasting 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
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

Marinate the chicken by placing the chicken breasts in a large bowl and drizzling them with avocado oil and kosher salt. Pour BBQ sauce over the chicken, coat well, cover, and let marinate for at least 30 minutes.
Make the herby ranch dressing by combining light-tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper in a bowl. Whisk until well combined and set aside.
Preheat your grill to medium-high heat. Thread the marinated chicken onto the skewers, grill for about 10–12 minutes until cooked through, turning occasionally.
Grill the corn if desired; cool and slice the kernels off the cob. In a large bowl, combine romaine, green onions, grape tomatoes, black beans, cilantro, basil, and avocado.
Toss the cooked chicken pieces with the salad and drizzle with the herby ranch dressing before serving.

Notes

For a lighter dressing, consider using a store-bought mayonnaise instead of the homemade version. Additionally, customize the salad by adding other vegetables or proteins as desired.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Salad
Method: Grilling
Cuisine: American