BBQ Chicken Skewer Salad (Print Version)
Grilled chicken skewers paired with a corn and avocado salad in 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 preferred)
05 -
8 wooden skewers (6-inch, pre-soaked)
→ Herby Ranch Dressing
06 -
1 cup light-tasting oil (avocado oil or 'light' olive oil)
07 -
1 egg (omit if using store-bought mayonnaise)
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 garlic cloves, minced
14 -
¼ cup finely chopped fresh dill fronds
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 (16 ounces)
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 -
Pound the chicken to a uniform ½-inch thickness using a meat mallet. Cut into 2-inch cubes and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce. Stir to coat. Allow to marinate for at least 20 minutes at room temperature or refrigerate for 4-8 hours for longer marination.
02 -
Pour oil into a wide-mouth jar. Crack the egg into the oil and allow it to sink to the bottom. Use an immersion blender to emulsify the mixture into mayonnaise. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend until combined. Stir in dill, parsley, and black pepper. Refrigerate until needed.
03 -
Drizzle corn with avocado oil and rub to coat evenly. Heat a grill to medium-high (350–400°F), oiling the grates lightly to prevent sticking. Grill the corn, turning every 2 minutes, for 10-12 minutes total until tender.
04 -
Thread the chicken onto pre-soaked skewers. Grill on the first side for 3-4 minutes until grill marks appear. Flip, baste with remaining BBQ sauce, and cook for another 3-4 minutes until fully cooked. Keep the grill covered as much as possible while cooking.
05 -
In a large bowl, combine romaine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of Herby Ranch Dressing.
06 -
Cut the corn off the cob and add to the salad. Gently mix in diced avocado. Serve the salad with grilled chicken skewers and enjoy.
# Additional Notes:
01 -
If using store-bought mayo, ensure it is light in flavor, and use 1 cup for the dressing.