Description
A flavorful and nutritious BBQ Chicken Skewer Salad featuring grilled chicken skewers glazed with barbecue sauce, complemented by a fresh, herby ranch dressing and a vibrant vegetable salad. Perfect for a quick, satisfying meal that balances smoky, tangy, and fresh elements.
Ingredients
Units
Scale
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups barbecue sauce (Primal Kitchen brand recommended)
- 8 wooden skewers, pre-soaked
For the W30 Herby Ranch:
- 1 cup light-tasting oil (avocado or light olive oil)
- 1 egg (optional, omit if using store-bought mayo)
- 1/2 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 garlic, minced
- 1/4 cup finely chopped fresh dill
- 1/4 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 or 2 small heads
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes (or 16 oz.)
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- 1/4 cup loosely packed chopped fresh cilantro leaves
- 2 tbsp chopped fresh basil leaves
- 1 ripe large avocado, peeled, seeded, and diced
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 1 tbsp avocado oil, 1 tsp salt, and 1 cup barbecue sauce. Stir until well coated and marinate for at least 20 minutes at room temperature or refrigerate for 4-8 hours for more flavor.
- Make the Herby-Ranch: Pour 1 cup of light oil into a wide-mouth jar. Crack the egg into the oil and let sink. Insert an immersion blender and blend until a white, creamy mayonnaise forms (about 10 seconds). Slowly raise and lower the blender until emulsified. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending briefly to combine. Stir in dill, parsley, and black pepper. Refrigerate until needed; keeps up to 1 week.
- Preheat the Grill: Heat grill to medium-high (350-400°F). Wipe the grill grates with oiled paper towels to prevent sticking. Rub corn with 2 tbsp avocado oil.
- Grill the Corn and Chicken: Place corn on the grill, cook for 10–12 minutes, turning every 2 minutes until tender. Simultaneously, grill the chicken skewers about 3–4 minutes per side, basting generously with remaining barbecue sauce after flipping, until fully cooked and grill marks appear. Remove chicken and corn, and let corn cool slightly.
- Assemble the Salad: In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until well coated. Cut the cooled corn off the cob and add to the salad. Gently mix in diced avocado. Serve the grilled chicken skewers alongside the salad and enjoy.
Notes
- If using store-bought mayo, substitute 1 cup of mayo for the egg, oil, and vinegar components.
- For Whole30 compliance, omit corn and black beans.
- Adjust the amount of dressing to taste, starting with a few tablespoons and adding more for flavor.
- For a smokier flavor, finish the chicken on a pellet or charcoal grill if available.
Nutrition
- Serving Size: 1 plate (including chicken and salad)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 105 mg
