Description
A flavorful BBQ Chicken Skewer Salad featuring grilled chicken marinated in BBQ sauce, fresh grilled corn, and a vibrant herby ranch dressing made with avocado oil and coconut milk. This hearty salad combines crisp romaine, grape tomatoes, black beans, fresh herbs, and creamy avocado for a satisfying and nutritious meal perfect for summer grilling.
Ingredients
Scale
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 [6-inch] wooden skewers, pre-soaked
For the W30 Herby Ranch:
- 1 cup light tasting oil (avocado oil or light olive oil)
- 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
- 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 (about 2 small heads)
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (about 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: Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl with the avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir until well combined. Set aside to marinate at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours for longer marinating.
- Make the Herby Ranch: Pour the light tasting oil into a wide mouth jar just slightly larger than the immersion blender head. Crack the egg into the oil and let sink. Insert the immersion blender blade on top of the yolk without moving it until a thick mayonnaise forms at the bottom (about 10 seconds). Slowly raise and lower the blender until the whole jar emulsifies into creamy mayo. If using store-bought mayo, skip this step and use 1 cup. Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and garlic. Blend once more to combine. Stir in fresh dill, parsley, and cracked black pepper. Refrigerate until ready to use. Keeps up to 1 week in the fridge.
- Grill the chicken and corn: Drizzle corn with avocado oil and rub evenly. Preheat grill to medium-high heat (350-400°F) and oil grill grates lightly. Place corn on grill and cook until tender, about 12 minutes, turning every 2 minutes. Add chicken skewers to the grill; cook 3-4 minutes on one side until grill marks form. Flip skewers and baste the grilled side with reserved BBQ sauce. Continue grilling with lid closed, cooking 3-4 more minutes or until chicken is cooked through with grill marks on both sides. Remove chicken and corn; let corn cool enough to handle.
- Assemble the salad: In a large bowl, combine sliced romaine, green onions, grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until lettuce is well coated. Cut the corn kernels off the cob and add to the salad along with diced avocado. Gently toss to combine.
- Serve: Plate the salad and top with grilled BBQ chicken skewers. Enjoy this fresh, hearty, and flavorful BBQ Chicken Skewer Salad perfect for warm weather meals.
Notes
- If using store-bought mayo instead of making homemade Herby Ranch, use 1 cup of light flavored mayo and omit the egg and blending steps.
- For a Whole30 compliant version, omit the corn and black beans.
- Pre-soak wooden skewers at least 30 minutes before grilling to prevent burning.
- The herby ranch dressing keeps in the refrigerator for up to one week in an airtight container.
- You can substitute light olive oil for avocado oil in the dressing and marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
