Name: BBQ Chicken Skewer Salad
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 3 tablespoons avocado oil; 1 teaspoon kosher salt; 2 cups BBQ sauce (Primal Kitchen brand recommended); 8 [6-inch] wooden skewers (pre-soaked); 1 cup light tasting oil; 1 egg (omit if using store-bought mayo); ½ cup unsweetened full-fat coconut milk; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon kosher salt; 1 teaspoon onion powder; 2 cloves minced garlic; ¼ cup finely chopped fresh dill fronds; ¼ cup finely chopped fresh parsley; 1 teaspoon freshly cracked black pepper; 4 ears corn (omit for Whole30); 2 tablespoons 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 tablespoons freshly chopped basil leaves; 1 avocado (peeled, seed removed, and diced medium)

Description

A vibrant and flavorful salad featuring BBQ chicken skewers served over fresh greens and veggies.

Ingredients

2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce (Primal Kitchen brand recommended)
8 [6-inch] wooden skewers (pre-soaked)
1 cup light tasting oil
1 egg (omit if using store-bought mayo)
½ cup unsweetened full-fat coconut milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1 teaspoon onion powder
2 cloves minced garlic
¼ cup finely chopped fresh dill fronds
¼ cup finely chopped fresh parsley
1 teaspoon freshly cracked black pepper
4 ears corn (omit for Whole30)
2 tablespoons 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 tablespoons freshly chopped basil leaves
1 avocado (peeled, seed removed, and diced medium)

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Instructions

Marinate the chicken by whisking together BBQ sauce, olive oil, and kosher salt in a bowl. Add chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight.
Make the herby-ranch dressing by combining egg (if using), coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and pepper in a mixing bowl. Whisk until smooth.
Preheat your grill to medium-high and thread marinated chicken onto soaked skewers. Grill skewers for about 12-15 minutes, turning occasionally, until chicken is cooked through.
Prepare your salad base by tossing together romaine lettuce, green onions, grape tomatoes, corn, black beans (if using), cilantro, and basil in a large bowl.
Add grilled chicken to your salad, drizzle with herby-ranch dressing, and toss gently to combine. Serve with avocado on top.

Notes

Customize the salad ingredients based on your dietary preferences. Marinate chicken overnight for the best flavor.

Prep Time: 120 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American