BBQ Chicken Skewer Salad (Print Version)
Tender grilled BBQ chicken skewers served over a fresh vegetable salad with 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)
→ Whole30 Herby Ranch
06 -
1 cup light-tasting oil (e.g., avocado oil or light olive oil)
07 -
1 egg (omit if using store-bought mayo)
08 -
½ 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 minced garlic
14 -
¼ cup finely chopped fresh dill
15 -
¼ 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
22 -
1 [15-ounce] can black beans (drained and rinsed, omit for Whole30)
23 -
¼ 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 skillet, pound the chicken to ½ inch thickness. Cube into 2-inch pieces and mix with avocado oil, salt, and 1 cup of BBQ sauce. Marinate for 20 minutes at room temperature or refrigerate for 4-8 hours.
02 -
Pour light-tasting oil into a jar. Add egg and use an immersion blender to emulsify into mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and black pepper. Refrigerate for up to 1 week.
03 -
Rub corn with avocado oil and heat grill to medium-high heat (350-400°F). Oil the grates using tongs and a paper towel. Grill corn for 10-12 minutes, turning every 2 minutes. Grill skewers for 3-4 minutes per side, basting with BBQ sauce after flipping. Ensure chicken is cooked through.
04 -
In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Add dressing and toss until coated. Cut corn kernels off the cobs and add to salad with diced avocado. Toss gently to combine. Serve with grilled chicken on top.
# Additional Notes:
01 -
If using store-bought mayo, substitute 1 cup in place of homemade.
02 -
Marinate chicken for longer for deeper flavor.