Name: BBQ Chicken Skewer Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 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 fresh cilantro leaves; 2 tbsp freshly chopped basil leaves; 1 avocado (peeled, seed removed, and diced medium)

Description

A vibrant salad featuring grilled chicken skewers and fresh produce, drizzled with a herby ranch dressing, perfect for summer gatherings.

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 fresh cilantro leaves
2 tbsp freshly chopped basil leaves
1 avocado (peeled, seed removed, and diced medium)

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Instructions

Marinate the chicken: In a bowl, mix the boneless chicken breasts, avocado oil, kosher salt, and BBQ sauce. Let it marinate for at least 15 minutes; for best results, marinate for 1-2 hours in refrigerator.
Make the Herby-Ranch Dressing: In a separate bowl, whisk together the light oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper. Blend until smooth and creamy; adjust seasoning to taste.
Grill the chicken: Preheat your grill to medium-high heat (around 375°F). Thread the marinated chicken onto the pre-soaked skewers. Grill chicken skewers for 5-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
Prepare the salad: While the chicken is grilling, prepare the salad base by combining sliced romaine, green onions, grape tomatoes, corn (if using), black beans (if using), cilantro, basil, and diced avocado in a large bowl. Drizzle with the herby-ranch dressing and toss gently to combine.

Notes

Serve warm or chilled. Can make ahead by marinating chicken the night before. Leftovers can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American