Description
A refreshing BBQ Chicken Skewer Salad that combines juicy grilled chicken with fresh vegetables and a homemade herby ranch dressing. Perfect for summer gatherings and weeknight dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 3 tbsp avocado oil (for chicken)
- 1 tsp kosher salt (for chicken)
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 wooden skewers (6-inch, pre-soaked)
- 1 cup light-tasting oil (for dressing)
- 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 (for dressing)
- 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 (for corn)
- 8 cups thinly sliced romaine lettuce (or 2 small heads)
- 6 green onions (thinly sliced, green part only)
- 2 cups quartered grape tomatoes (or 16 ounces)
- 1 can (15-ounce) 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)
Instructions
- Pound the chicken to a uniform ½ inch thickness using a meat mallet or heavy skillet.
- Cut chicken into 2-inch pieces, then place in a large bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce.
- Mix well and let it marinate for at least 20 minutes at room temperature or 4-8 hours in the fridge for deeper flavor.
- For the herby-ranch dressing, pour oil into a tall jar. Add the egg and let it sink.
- Insert an immersion blender into the jar, resting it on the yolk. Blend until thick mayo forms, about 10 seconds.
- Raise and lower the blender until fully mixed.
- Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic; blend again.
- Stir in dill, parsley, and black pepper. Refrigerate until ready to use.
- Drizzle corn with avocado oil and rub to coat evenly.
- Heat the grill to medium-high (350-400°F). Oil the grates gently to avoid flare-ups.
- Place corn on the grill and cook for about 10-12 minutes, turning every two minutes.
- Thread chicken pieces onto pre-soaked wooden skewers.
- Cook chicken skewers for 3-4 minutes on each side, basting with reserved BBQ sauce until fully cooked.
- In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil.
- Add desired amount of herby-ranch dressing and toss well.
- Cut grilled corn kernels from the cob and add to the salad along with diced avocado. Toss gently.
- Serve the salad immediately topped with grilled chicken skewers.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Store salad and chicken separately in airtight containers if you have leftovers.
- Salad components will last up to 2 days refrigerated; chicken is best consumed within 3 days.
- For a variation, try adding fruits like mango or pineapple for a sweet twist.
- Can substitute chicken with shrimp or tofu for different protein options.
- Omit corn and black beans to make this recipe Whole30 compliant.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 12g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg