Name: BBQ Chicken Skewer Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1 cup light-tasting oil (avocado 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; 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 freshly chopped cilantro leaves; 2 tbsp freshly chopped basil leaves; 1 avocado, peeled, seed removed, and diced

Description

This BBQ Chicken Skewer Salad is packed with flavors, from the juicy grilled chicken to the crunchy corn and the creamy herby ranch dressing. A perfect summer salad that’s Whole30-friendly and super satisfying!

Ingredients

Units Scale

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
1 cup light-tasting oil (avocado or light olive oil)
1 egg (omit if using store-bought mayo)
1/2 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
1/4 cup finely chopped fresh dill fronds
1/4 cup finely chopped fresh parsley
1 tsp freshly cracked black pepper
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)
1/4 cup freshly chopped cilantro leaves
2 tbsp freshly chopped basil leaves
1 avocado, peeled, seed removed, and diced

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Instructions

Marinate the chicken: Pound the chicken to ½-inch thickness and cube into 2-inch pieces. Marinate in a bowl with oil, salt, and BBQ sauce for at least 20 minutes or up to 8 hours in the fridge.
Make the Herby Ranch: Blend the oil, egg, and immersion blender to form mayo. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, and blend again. Stir in fresh dill, parsley, and pepper. Refrigerate until ready to use.
Grill the chicken and corn: Drizzle corn with avocado oil and grill for 10-12 minutes, turning every 2 minutes. Grill chicken skewers for 3-4 minutes on one side, then flip and baste with BBQ sauce. Continue grilling for 3-4 more minutes until cooked through.
Assemble the salad: In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of dressing and toss. Add grilled corn (kernels removed from cob) and diced avocado, gently tossing again.
Serve: Plate the salad with the grilled chicken skewers and enjoy!

Notes

For a more intense flavor, marinate the chicken overnight.
Omit the black beans for a stricter Whole30 version.
You can substitute the coconut milk with a non-dairy milk of your choice if preferred.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 620mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 35g
Cholesterol: 100mg