Name: BBQ Chicken Skewer Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts; 3 tbsp avocado oil; 1 tsp kosher salt; 2 cups BBQ sauce; 8 [6-inch] wooden skewers (pre-soaked); 1 cup light tasting oil; 1 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; 4 ears corn (omit for Whole30); 2 tbsp avocado oil; 8 cups thinly sliced romaine lettuce; 6 green onions (thinly sliced, green part only); 2 cups quartered grape tomatoes; 1 [15-ounce] can black beans (drained and rinsed, omit for Whole30); ¼ cup loosely packed freshly chopped cilantro leaves; 2 tbsp freshly chopped basil leaves; 1 avocado (peeled, seed removed, and diced medium)

Description

A delightful salad featuring grilled chicken skewers brushed with BBQ sauce, served over a bed of crisp greens with herby ranch dressing.

Ingredients

Scale

2 pounds boneless skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups BBQ sauce
8 [6-inch] wooden skewers (pre-soaked)
1 cup light tasting oil
1 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
4 ears corn (omit for Whole30)
2 tbsp avocado oil
8 cups thinly sliced romaine lettuce
6 green onions (thinly sliced, green part only)
2 cups quartered grape tomatoes
1 [15-ounce] can black beans (drained and rinsed, omit for Whole30)
¼ cup loosely packed freshly chopped cilantro leaves
2 tbsp freshly chopped basil leaves
1 avocado (peeled, seed removed, and diced medium)

Instructions

Cut and season the chicken: Slice the chicken into 1-inch cubes, toss with avocado oil and salt, and let rest.
Thread the chicken onto skewers: Divide the chicken into eight portions and thread onto skewers, leaving space between pieces.
Make the herby-ranch dressing: Whisk together light tasting oil, egg, coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper until creamy.
Preheat your grill: Heat to medium-high.
Grill the chicken skewers: Place skewers on the grill, baste with BBQ sauce, and grill until cooked through, about 6-8 minutes total.
Prepare the salad base: Grill corn (if using) and combine it with the other salad ingredients in a large bowl.
Assemble and serve: Lay warm chicken skewers on top of the salad, drizzle with herby-ranch, and serve.

Notes

For a spicier version, swap BBQ sauce with a smoky chipotle glaze. Serve with pita or cornbread.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 10g
Sodium: 700mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 45g
Cholesterol: 150mg

Keywords: bbq, chicken, salad, skewers, summer, healthy