Description
This vibrant BBQ Chicken Skewer Salad is packed with smoky grilled chicken, fresh veggies, and a creamy herby ranch dressing. A perfect protein-packed meal with a refreshing summer twist!
Ingredients
For the Chicken Skewers:
- 2 pounds boneless, skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen recommended)
- 8 wooden skewers (6-inch, pre-soaked)
For the Herby Ranch Dressing:
- 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 garlic, minced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tsp freshly cracked black pepper
For the Salad:
- 4 ears corn (omit for Whole30)
- 2 tbsp avocado oil
- 8 cups romaine lettuce, thinly sliced (or 2 small heads)
- 6 green onions, thinly sliced (green parts only)
- 2 cups grape tomatoes, quartered (16 oz)
- 1 can black beans (15 oz), drained and rinsed (omit for Whole30)
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- 1 avocado, peeled, seeded, and diced
Instructions
Marinate the Chicken:
- Pound the chicken to an even 1/2-inch thickness using a meat mallet or heavy skillet.
- Cut into 2-inch cubes and place in a bowl with avocado oil, salt, and 1 cup of BBQ sauce. Mix well.
- Let marinate for at least 20 minutes at room temperature, or refrigerate for 4–8 hours for a deeper flavor.
Prepare the Herby Ranch Dressing:
- Pour the oil into a wide-mouth jar.
- Crack the egg into the oil and let it settle.
- Insert an immersion blender, keeping the blade at the bottom until a thick mayo forms (about 10 seconds).
- Slowly move the blender up and down until fully emulsified.
- Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again.
- Stir in dill, parsley, and black pepper. Refrigerate until needed (keeps for up to a week).
Grill the Chicken & Prepare the Salad:
- Rub the corn with avocado oil.
- Preheat the grill to medium-high heat (350–400°F) and oil the grates.
- Grill the corn for about 10–12 minutes, turning every 2 minutes.
- Place chicken skewers on the grill, cooking for 3–4 minutes on one side.
- Flip, baste with reserved BBQ sauce, and cook for another 3–4 minutes with the grill closed.
- Once cooked, transfer the corn and chicken off the grill. Let the corn cool before cutting kernels off the cob.
Assemble the Salad:
- In a large bowl, combine romaine lettuce, green onions, tomatoes, black beans, cilantro, and basil.
- Toss with the desired amount of herby ranch dressing.
- Add corn kernels and diced avocado, gently mixing to combine.
- Serve the salad with grilled BBQ chicken skewers on top. Enjoy!
Notes
- For a Whole30 version, omit corn and black beans.
- Swap chicken for grilled shrimp or tofu for a variation.
- Store leftover dressing in the fridge for up to one week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad/Main Course
- Method: Grilling
- Cuisine: American