BBQ Chicken Skewer Salad (Print Version)
Grilled chicken skewers served over crisp greens with herby ranch, summer corn, and avocado.
# Ingredients:
→ Chicken Skewers
01 -
2 pounds boneless skinless chicken breasts
02 -
3 tablespoons avocado oil
03 -
1 teaspoon kosher salt
04 -
2 cups BBQ sauce (Primal Kitchen recommended)
05 -
8 wooden skewers (6-inch, pre-soaked)
→ Herby Ranch
06 -
1 cup light tasting oil (avocado oil or light olive oil)
07 -
1 egg (omit if using store-bought mayo)
08 -
½ cup unsweetened full-fat coconut milk
09 -
2 tablespoons lemon juice
10 -
1 tablespoon red wine vinegar
11 -
1 teaspoon kosher salt
12 -
1 teaspoon onion powder
13 -
2 cloves garlic, minced
14 -
¼ cup finely chopped fresh dill fronds
15 -
¼ cup finely chopped fresh parsley
16 -
1 teaspoon freshly cracked black pepper
→ Salad
17 -
4 ears corn (omit for Whole30)
18 -
2 tablespoons avocado oil
19 -
8 cups thinly sliced romaine lettuce (or 2 small heads)
20 -
6 green onions, thinly sliced (green part only)
21 -
2 cups quartered grape tomatoes (16 ounces)
22 -
1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
23 -
¼ cup loosely packed freshly chopped cilantro leaves
24 -
2 tablespoons freshly chopped basil leaves
25 -
1 avocado, peeled, seeded, and diced medium
# Directions:
01 -
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 oil, salt, and 1 cup of BBQ sauce. Stir until well combined. Set aside to marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours for a longer marinade.
02 -
Pour oil into a wide-mouth jar. Crack the egg into the oil and let it sink. Insert an immersion blender, resting the blade on top of the yolk. Blend until a creamy mayo forms. Slowly raise and lower the blender until fully emulsified. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, and blend again to combine. Stir in dill, parsley, and black pepper. Refrigerate until needed, keeps for up to 1 week.
03 -
Drizzle the corn with the avocado oil and rub to coat evenly. Preheat grill to medium-high (350-400°F) and oil grates. Grill corn, turning every 2 minutes, until tender (10-12 minutes). Place chicken skewers on the grill and cook 3-4 minutes per side, basting grilled side with reserved BBQ sauce. Ensure chicken is cooked through and has grill marks on both sides. Set aside and cool corn slightly.
04 -
In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add dressing and toss until coated. Remove corn from the cob and add to the salad with diced avocado. Gently toss to combine. Serve with grilled chicken.
# Notes:
01 -
For best results, marinate the chicken for a longer duration (up to 8 hours).
02 -
Use light-flavored oil for homemade mayo to avoid overpowering the dressing.