Description
This vibrant BBQ Chicken Skewer Salad combines juicy grilled chicken skewers coated in smoky barbecue sauce with a fresh, herb-infused ranch dressing and colorful vegetables, making it a perfect healthy, flavorful, and satisfying meal for summer cookouts or quick weeknight dinners.
Ingredients
Units
Scale
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups bbq sauce (Primal Kitchen brand recommended)
- 8 wooden skewers (6-inch), pre-soaked
For the W30 Herby Ranch:
- 1 cup light-tasting oil (avocado oil 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 finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1 tsp freshly cracked black pepper
For the Salad:
- 4 ears corn, husked (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 (or 16 oz)
- 1 15-ounce can black beans, drained and rinsed (omit for Whole30)
- 1/4 cup chopped fresh cilantro leaves
- 2 tbsp chopped fresh basil leaves
- 1 ripe avocado, peeled, seeded, and diced
Instructions
- Marinate the chicken: Use a meat mallet or heavy skillet to pound the chicken breasts until ½ inch thick. Cut into 2-inch pieces and place in a large bowl with avocado oil, salt, and 1 cup of BBQ sauce. Stir to coat evenly. Let marinate for at least 20 minutes at room temperature or refrigerate for 4-8 hours for maximum flavor.
- Make the Herby Ranch: Pour the oil into a wide-mouth jar. Crack the egg into the oil and let it sink. Insert an immersion blender into the jar, keeping the blade on the yolk. Blend for about 10 seconds until a white mayo forms. Slowly raise and lower the blender until the mixture emulsifies. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic. Blend briefly to combine. Mix in dill, parsley, and black pepper. Refrigerate until needed.
- Prepare the grill and corn: Drizzle the corn with avocado oil and rub to coat. Preheat grill to medium-high (350-400°F). Clean and oil grill grates with a paper towel dipped in oil. Grill corn until tender, about 10-12 minutes, turning every 2 minutes. simultaneously, skewer the chicken pieces and place on grill. Grill for 3-4 minutes per side until grill marks form, then baste generously with BBQ sauce and cook 3-4 more minutes until thoroughly cooked.
- Assemble the salad: Remove grilled corn from the cob and add to a large salad bowl. Add chopped lettuce, green onions, tomatoes, black beans, cilantro, and basil. Drizzle desired amount of dressing and toss well. Gently fold in diced avocado.
- Serve: Plate the salad with grilled chicken skewers alongside for a colorful, flavorful meal.
Notes
- If using store-bought mayo, you’ll need 1 cup of the herb dressing base instead of homemade mayo.
- Ensure wooden skewers are soaked to prevent burning on the grill.
- For Whole30, omit corn and black beans.
- The marinade and dressing can be made a day in advance for deeper flavor.
Nutrition
- Serving Size: 1 plate with skewers and salad
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 36 g
- Cholesterol: 70 mg
