Description
A vibrant and flavorful BBQ Chicken Skewer Salad featuring tender grilled chicken marinated in BBQ sauce, fresh corn, crisp romaine, and a creamy homemade herby ranch dressing. Perfect for a satisfying and healthy meal packed with protein and fresh herbs.
Ingredients
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 [6-inch] wooden skewers, 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)
- 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 (about 2 small heads)
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (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, seeded, and diced medium
Instructions
- Marinate the Chicken: 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 let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours to marinate longer.
- Make the Herby Ranch: Pour the oil into a wide mouth jar slightly larger than an immersion blender head. Crack the egg into the oil and let it sink to the bottom. Insert the immersion blender and rest the blade on top of the yolk without moving until a white, creamy mayo forms at the bottom—about 10 seconds. Slowly move the blender up and down until fully emulsified. (Alternatively, use 1 cup of very light-flavored store-bought mayo.) Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic and blend briefly to combine. Stir in dill, parsley, and black pepper. Refrigerate until ready to use; keeps up to 1 week.
- Grill the Chicken and Corn: Drizzle corn with avocado oil and rub to coat evenly. Heat grill to medium-high (350-400°F) and oil the grill grates carefully with a paper towel dipped in oil using tongs. Grill corn, turning every 2 minutes, about 10-12 minutes until tender. Place chicken skewers on the grill and cook for 3-4 minutes on the first side until grill marks form. Flip and baste with reserved BBQ sauce. Continue grilling, closing the lid mostly, until cooked through and grill marks form on both sides, about 3-4 more minutes. Remove chicken and corn to a plate and let corn cool enough to handle.
- Assemble the Salad: In a large bowl, combine romaine, green onions, grape tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until lettuce is well coated. Remove corn kernels from the cob and add to the salad along with diced avocado. Toss gently once more to combine.
- Serve: Plate the salad and top with the grilled BBQ chicken skewers. Enjoy immediately.
Notes
- If using store-bought mayo for the herby ranch, use 1 cup and omit the egg and oil blending step.
- For Whole30 compliance, omit black beans and corn.
- Pre-soaking wooden skewers prevents them from burning on the grill.
- Adjust salad dressing quantity to taste for preferred creaminess and flavor.
- Use avocado or light olive oil for a mild, clean flavor in the dressing.
- Chicken can be marinated overnight in the refrigerator for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 115 mg
