BBQ Chicken Skewer Salad
A delightful blend of grilled BBQ chicken skewers, fresh greens, and colorful veggies, topped with a herby ranch dressing for a flavor-packed meal.
Ingredients
For the chicken marinade
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand)
- 8 pieces [6-inch] wooden skewers (pre-soaked)
For the herby ranch dressing
- 1 cup light-tasting oil
- 1 piece 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 (or 2 small heads)
- 6 pieces green onions (thinly sliced, green part only)
- 2 cups quartered grape tomatoes (or 16 ounces)
- 1 can (15 oz) black beans, drained and rinsed (*omit for Whole30)
- ¼ cup loose packed fresh cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 piece avocado (peeled, seed removed, and diced medium)
Instructions
Marinate the Chicken
- In a large bowl, combine the boneless skinless chicken breasts, avocado oil, kosher salt, and BBQ sauce. Ensure all pieces are well coated.
- Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Make the Herby-Ranch
- In a mixing bowl, whisk together the light-tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper.
- Adjust seasoning to taste and set aside.
Grill the Chicken and Make the Salad
- Preheat your grill to medium-high heat (around 375°F).
- Skewer the marinated chicken pieces onto the pre-soaked wooden skewers. Cook on the grill for 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- If using corn, lightly brush it with avocado oil and grill for 4-5 minutes, rotating occasionally until tender and slightly charred.
- Remove the chicken and corn from the grill, allowing them to cool slightly. When cool enough to handle, cut the corn kernels off the cob.
- In a large serving bowl, combine the sliced romaine, green onions, grape tomatoes, corn (if using), black beans (if using), cilantro, basil, and diced avocado.
- Once the chicken is cool, cut it into bite-sized pieces and add it to the salad.
- Drizzle generously with the herby ranch dressing, tossing gently to combine. Serve immediately.
Notes
The salad is best served warm or at room temperature. Garnish with additional fresh herbs or lemon juice if desired. Pairs well with crisp white wine or iced tea. Leftovers can be stored in the fridge for 3-4 days.