Description
This BBQ Chicken Skewer Salad is a bright and flavorful combination of juicy, grilled chicken skewers and fresh, vibrant salad greens. The chicken is marinated in a smoky BBQ sauce, grilled to perfection, and paired with fresh corn, tomatoes, and creamy avocado. The salad is then drizzled with a homemade Herby Ranch dressing made with fresh dill, parsley, and a touch of lemon for added brightness.
Ingredients
For the Chicken Skewers:
2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce (Primal Kitchen recommended)
8 [6-inch] wooden skewers (pre-soaked)
For the Herby Ranch (Whole30 option):
1 cup light-tasting oil (avocado oil recommended, or light olive oil)
1 egg (omit if using store-bought mayo)
1/2 cup unsweetened full-fat coconut milk
2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon onion powder
2 cloves garlic, minced
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
1 teaspoon freshly cracked black pepper
For the Salad:
4 ears of 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 (about 16 ounces)
1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
1/4 cup freshly chopped cilantro
2 tablespoons freshly chopped basil
1 avocado, diced
Instructions
Marinate the Chicken:
Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts to an even thickness of 1/2 inch. Cube the chicken into 2-inch pieces and place them in a large bowl.
Add the avocado oil, kosher salt, and 1 cup of BBQ sauce to the bowl. Stir until well combined, ensuring the chicken is fully coated. Let the chicken marinate at room temperature for at least 20 minutes or cover and refrigerate for 4-8 hours for deeper flavor.
Make the Herby Ranch Dressing:
For homemade mayo: Pour the oil into a wide-mouth jar. Crack the egg into the oil and let it sink to the bottom. Using an immersion blender, place the blade on top of the yolk and blend without moving for at least 10 seconds until mayo begins to form. Slowly raise and lower the blender until the mixture emulsifies into a creamy mayo. (Alternatively, you can use 1 cup of store-bought mayo with a light flavor.)
Once you have the mayo, add the coconut milk, lemon juice, kosher salt, onion powder, and minced garlic. Blend again to combine. Stir in the fresh dill, parsley, and black pepper. Refrigerate until ready to use. This dressing will keep for up to 1 week in the fridge.
Grill the Chicken and Prepare the Salad:
Drizzle the ears of corn with avocado oil and rub them to coat evenly.
Preheat the grill to medium-high heat (350-400°F). Oil the grill grates lightly to prevent sticking.
Grill the corn for 10-12 minutes, turning every 2 minutes until tender and slightly charred.
At the same time, place the chicken skewers on the grill. Grill for 3-4 minutes on the first side until grill marks form. Flip the skewers and generously baste the grilled side with reserved BBQ sauce. Continue grilling for another 3-4 minutes until the chicken is fully cooked and has grill marks on both sides. Keep the grill closed as much as possible while cooking.
Transfer the grilled corn and chicken to a plate. Allow the corn to cool slightly before handling.
In a large bowl, combine the sliced romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil. Add your desired amount of Herby Ranch dressing and toss the salad until the lettuce is well coated.
Cut the corn off the cob and add it to the salad along with the diced avocado. Gently toss once more to combine.
Serve the salad topped with the grilled BBQ chicken skewers and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 500