BBQ Chicken Skewer Salad
A delightful salad featuring marinated grilled chicken served on fresh greens with a herby ranch dressing, perfect for sunny days or cozy family dinners.
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce I use Primal Kitchen brand
- 8 [6-inch] wooden skewers pre-soaked
For the Herby-Ranch Dressing
- 1 cup light tasting oil
- 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
For the Salad
- 4 ears corn *omit for Whole30
- 2 tbsp avocado oil
- 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 [15-ounce] can 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
Marinate the Chicken
- Begin by cutting the chicken into cubes. In a bowl, combine the chicken with avocado oil, kosher salt, and BBQ sauce. Allow it to marinate for at least 30 minutes.
Make the Herby-Ranch
- In a separate bowl, mix the light tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper. Whisk until smooth and set aside.
Grill the Chicken and Make the Salad
- Preheat your grill to medium-high heat. Thread the marinated chicken onto the skewers. Grill for about 10-12 minutes, turning occasionally, until fully cooked.
- While the chicken is grilling, prepare the salad by combining the romaine, green onions, tomatoes, corn, black beans, cilantro, basil, and avocado in a large bowl.
- Once the chicken is done, let it cool slightly before adding it to the salad. Drizzle with the Herby-Ranch dressing and toss gently.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate until ready to serve. You can freeze the grilled chicken in a freezer-safe bag after it cools completely.