BBQ Chicken Skewer Salad
A vibrant and flavorful BBQ Chicken Skewer Salad with juicy grilled chicken, fresh vegetables, and a creamy Herby-Ranch dressing, perfect for summer gatherings.
Ingredients
For the Chicken Skewers
- 2 pounds boneless skinless chicken breasts Opt for organic, free-range if possible.
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce Primal Kitchen brand is preferred.
- 8 [6-inch] wooden skewers pre-soaked Pre-soak to avoid burning during grilling.
For the Herby-Ranch Dressing
- 1 cup light tasting oil
- 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.
- 8 cups thinly sliced romaine lettuce Or 2 small heads.
- 6 green onions thinly sliced Green part only.
- 2 cups quartered grape tomatoes Or 16 ounces.
- 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 and seed removed and diced medium
Instructions
Marinate the Chicken
- Cut the chicken breasts into cubed pieces for easier grilling.
- In a bowl, mix the avocado oil, kosher salt, and BBQ sauce to create a marinade.
- Add the cubed chicken to the marinade, ensuring all pieces are well coated.
- Let the chicken marinate for a minimum of 30 minutes, or longer for deeper flavor.
Make the Herby-Ranch Dressing
- While the chicken marinates, whisk together the light tasting oil, coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper in a bowl.
- Add the egg if not using store-bought mayo.
Grill the Chicken and Prepare the Salad
- Once marinated, thread the chicken pieces onto the pre-soaked skewers.
- Preheat your grill to medium-high heat.
- Grill the chicken skewers for 10-15 minutes or until they reach an internal temperature of 165°F, turning occasionally.
- Prepare the salad by placing the sliced romaine lettuce in a large bowl and adding the green onions, grape tomatoes, corn (if using), black beans (if using), cilantro, basil, and diced avocado.
- Once the chicken is done, let it rest for a few minutes before slicing and adding it on top of the salad.
- Drizzle generously with the Herby-Ranch dressing, and toss everything together.
Notes
For leftovers, store components separately to maintain freshness. Reheat the chicken gently in a skillet or the oven. Consider different variations with different proteins or adding seasonal fruits for an exciting twist.