BBQ Chicken Skewer Salad (Print Version)
Juicy grilled BBQ chicken skewers atop a vibrant salad with corn, tomatoes, avocado and homemade herby ranch dressing.
# Ingredients:
→ Chicken Skewers
01 -
2 pounds boneless skinless chicken breasts
02 -
3 tablespoons avocado oil
03 -
1 teaspoon kosher salt
04 -
2 cups BBQ sauce (Primal Kitchen brand recommended)
05 -
8 wooden skewers, 6-inch, pre-soaked
→ W30 Herby Ranch
06 -
1 cup light tasting oil (e.g., avocado oil or light olive oil, not extra virgin)
07 -
1 egg (omit if using store-bought mayo)
08 -
1/2 cup unsweetened full fat coconut milk
09 -
2 tablespoons lemon juice
10 -
1 tablespoon red wine vinegar
11 -
1 teaspoon kosher salt
12 -
1 teaspoon onion powder
13 -
2 cloves garlic, minced
14 -
1/4 cup finely chopped fresh dill fronds
15 -
1/4 cup finely chopped fresh parsley
16 -
1 teaspoon freshly cracked black pepper
→ Salad
17 -
4 ears corn, omit for Whole30
18 -
2 tablespoons avocado oil
19 -
8 cups thinly sliced romaine lettuce or 2 small heads
20 -
6 green onions, thinly sliced (green part only)
21 -
2 cups quartered grape tomatoes (or 16 ounces)
22 -
1 can black beans (15-ounce), drained and rinsed, omit for Whole30
23 -
1/4 cup freshly chopped cilantro leaves
24 -
2 tablespoons freshly chopped basil leaves
25 -
1 avocado, peeled, seed removed, and diced medium
# Steps to Follow:
01 -
Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2 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 if marinating longer.
02 -
Pour oil into a wide-mouth jar. Crack the egg into the oil and allow it to sink. Insert an immersion blender and rest the blade on top of the yolk. Blend until a thick mayo forms at the bottom, about 10 seconds. Slowly lift and lower the immersion blender until the mixture emulsifies into mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend again to combine. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.
03 -
Drizzle the corn with avocado oil and rub to coat evenly. Heat grill over medium-high heat (350-400°F) and oil the grates lightly. Grill the corn for 10-12 minutes, turning every 2 minutes, until tender. Place skewers on the grill and cook for 3-4 minutes on the first side. Flip and baste the grilled side with reserved BBQ sauce. Cook for another 3-4 minutes or until the chicken is cooked through and grill marks are formed. Allow corn to cool.
04 -
In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with the desired amount of Herby Ranch dressing. Remove the corn kernels from the cob and add to the salad along with the diced avocado. Mix gently to combine.
05 -
Serve the prepared salad alongside the grilled chicken skewers and enjoy.
# Additional Notes:
01 -
For Whole30 compliance, omit corn and black beans.
02 -
Store Herby Ranch in an airtight container in the refrigerator for up to 1 week.