Description
This BBQ Chicken Skewer Salad is a flavorful and refreshing dish featuring juicy grilled chicken marinated in BBQ sauce, paired with a fresh salad of romaine, corn, tomatoes, black beans, and herbs, all tossed in a creamy homemade Herby Ranch dressing. Perfect for a satisfying and healthy meal packed with vibrant flavors.
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, seed removed, and diced medium
Instructions
- Marinate the chicken: Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts to a uniform ½ inch thickness. Cube the chicken into 2-inch pieces and place in a large bowl. Add the avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir well to coat all the chicken pieces. Let the chicken marinate for at least 20 minutes at room temperature or refrigerate covered for 4 to 8 hours for deeper flavor.
- Make the Herby Ranch: Pour the light tasting oil into a wide-mouth jar just slightly larger than an immersion blender head. Crack the egg into the oil and allow it to sink to the bottom. Insert the immersion blender, resting the blade on top of the yolk without moving it, and blend until a thick white mayo forms at the bottom, about 10 seconds. Slowly move the blender up and down until fully emulsified. If using store-bought mayo instead, skip the blending step. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and minced garlic to the jar and blend again briefly. Stir in the chopped dill, parsley, and black pepper by hand. Refrigerate until ready to use. This dressing lasts up to 1 week in the fridge.
- Grill the chicken and make the salad: Drizzle avocado oil over the corn ears and rub to coat evenly. Preheat grill to medium-high heat (350-400 degrees F) and oil the grill grates by wiping with an oiled paper towel using tongs. Place the corn on the grill and cook, turning every 2 minutes, until tender, about 10-12 minutes. Simultaneously, place the chicken skewers on the grill and cook for 3 to 4 minutes until grill marks form. Flip the skewers, baste the grilled side generously with reserved BBQ sauce, and continue grilling with the lid closed for 3 to 4 more minutes until cooked through with marks on both sides. Remove chicken and corn and let the corn cool enough to handle.
- Assemble the salad: In a large bowl, combine the sliced romaine, green onions, quartered grape tomatoes, black beans, cilantro, and basil. Add your desired amount of Herby Ranch dressing and toss well to evenly coat the lettuce. Remove kernels from the cooled corn cobs and add them along with diced avocado to the salad. Gently toss everything together.
- Serve: Plate the salad and top with the grilled BBQ chicken skewers. Enjoy this colorful, fresh, and hearty BBQ Chicken Skewer Salad immediately.
Notes
- If using store-bought mayo as a substitute for the homemade ranch, use 1 cup of mayo instead of making the emulsified dressing.
- To avoid flare-ups on the grill, use only a small amount of oil while oiling the grates.
- For a Whole30 compliant version, omit the corn and black beans from the salad.
- Make sure to soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.
- The Herby Ranch dressing can be stored in the refrigerator for up to 1 week, making it perfect for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 110 mg
