BBQ Chicken Skewer Salad (Printer-Friendly Format)

Grilled BBQ chicken skewers atop a vibrant salad of corn, romaine, tomatoes and avocado with homemade herby ranch dressing.

# Ingredients You'll Need:

→ For the Chicken Skewers

01 - 2 pounds boneless skinless chicken breasts
02 - 3 tbsp avocado oil
03 - 1 tsp kosher salt
04 - 2 cups bbq sauce
05 - 8 wooden skewers (6-inch), pre-soaked

→ For the W30 Herby Ranch

06 - 1 cup light tasting avocado oil
07 - 1 egg
08 - ½ cup unsweetened full fat coconut milk
09 - 2 tbsp lemon juice
10 - 1 tbsp red wine vinegar
11 - 1 tsp kosher salt
12 - 1 tsp onion powder
13 - 2 cloves garlic, minced
14 - ¼ cup finely chopped fresh dill fronds
15 - ¼ cup finely chopped fresh parsley
16 - 1 tsp freshly cracked black pepper

→ For the Salad

17 - 4 ears corn
18 - 2 tbsp avocado oil
19 - 8 cups thinly sliced romaine lettuce
20 - 6 green onions, thinly sliced (green part only)
21 - 2 cups quartered grape tomatoes
22 - 1 can (15-ounce) black beans, drained and rinsed
23 - ¼ cup loosely packed freshly chopped cilantro leaves
24 - 2 tbsp freshly chopped basil leaves
25 - 1 avocado, peeled, seeded and diced

# Step-by-Step Instructions:

01 - Pound chicken breasts to a uniform ½ inch thickness using a meat mallet or heavy skillet. Cut into 2-inch cubes and place in a large bowl. Add avocado oil, kosher salt, and 1 cup of bbq sauce, stirring until well combined. Allow to marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours.
02 - Pour avocado oil into a wide mouth jar. Add egg and let sink to the bottom. Insert immersion blender, resting the blade on the yolk. Hold in place until a thick white mayo forms at the bottom (about 10 seconds), then slowly move the blender up and down until fully emulsified. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending again to combine. Stir in dill, parsley and black pepper. Refrigerate until ready to use.
03 - Drizzle corn with avocado oil and rub to coat evenly. Heat grill to medium-high (350-400°F). Oil the grill grates by wiping with a paper towel dipped in oil, using tongs to avoid flare-ups.
04 - Place corn on hot grill and cook until tender, about 10-12 minutes total, turning every 2 minutes. Thread marinated chicken onto pre-soaked skewers and place on grill. Cook first side for 3-4 minutes until grill marks form. Flip skewers, baste grilled side with reserved BBQ sauce, and continue cooking 3-4 minutes until chicken is cooked through with grill marks on both sides. Keep grill closed as much as possible during cooking. Remove corn and chicken from grill and let corn cool until safe to handle.
05 - In a large bowl, combine romaine lettuce, green onions, tomatoes, black beans, cilantro and basil. Add desired amount of herby ranch dressing and toss until lettuce is well coated. Cut cooled corn kernels from cobs and add to salad along with diced avocado, gently tossing to combine.
06 - Arrange salad on plates and top with BBQ chicken skewers. Serve immediately.

# Additional Information:

01 - For Whole30 compliance, omit corn and black beans from the salad.
02 - Store-bought mayo can be substituted for the homemade version. Use 1 cup of light-flavored mayo and omit the egg and oil.
03 - The herby ranch dressing keeps for up to one week when refrigerated.

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