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BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad: Easy and Flavorful Summer Delight

BBQ Chicken Skewer Salad is a delicious and hearty summer dish that's perfect for outdoor gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 40 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • Grill
  • immersion blender
  • large bowl
  • Wide Mouth Jar

Ingredients
  

For the Chicken Skewers

  • 2 pounds boneless skinless chicken breasts
  • 3 tablespoon avocado oil
  • 1 teaspoon kosher salt
  • 2 cups bbq sauce I use Primal Kitchen brand
  • 8 6-inch wooden skewers pre-soaked

For the W30 Herby Ranch

  • 1 cup light tasting oil I use avocado oil.
  • 1 count egg omit if using store-bought mayo
  • ½ cup unsweetened full fat coconut milk
  • 2 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 cloves minced garlic
  • ¼ cup finely chopped fresh dill fronds
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon freshly cracked black pepper

For the Salad

  • 4 ears corn *omit for Whole30*
  • 2 tablespoon avocado oil
  • 8 cups thinly sliced romaine lettuce or 2 small heads
  • 6 count green onions thinly sliced (green part only)
  • 2 cups quartered grape tomatoes or 16 ounces
  • 1 15-ounce can black beans *omit for Whole30*
  • ¼ cup freshly chopped cilantro leaves
  • 2 tablespoon freshly chopped basil leaves
  • 1 count avocado peeled and seed removed and diced medium

Instructions
 

Marinate the Chicken

  • 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 oil into a wide mouth jar. Crack the egg into the oil and let sink to the bottom of the jar. Insert the immersion blender into the jar and rest the blade on top of the yolk. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head--about 10 seconds. Now, slowly raise the immersion blender up and down until the entire jar has emulsified into a mayo. Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic, then blend to combine. Stir in the dill, parsley and black pepper. Refrigerate until ready to use.

Grill the Chicken and Make the Salad

  • Drizzle the corn with the avocado oil and rub to evenly coat. Heat grill over medium-high heat and oil the grill grates. When hot, add the corn and cook until tender, about 10-12 minutes total, turning every 2 minutes. Meanwhile, place the skewers on the grill and cook for 3 to 4 minutes until grill marks form. Flip skewers, baste with reserved BBQ sauce, and cook until chicken is cooked through and grill marks form on both sides, 3-4 more minutes.
  • In a large bowl combine lettuce, green onions, tomatoes, black beans, cilantro and basil. Add dressing to salad and toss until lettuce is well coated.
  • Remove the corn from the cobb and add to salad along with diced avocado, gently toss once more to combine.
  • Serve with the grilled chicken and enjoy!

Notes

This salad can be made ahead of time. The Herby Ranch can be stored in the fridge for up to 1 week.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg
Keyword BBQ Chicken, Healthy, salad, Skewers, Summer
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