Description

A crunchy and warm salad featuring grilled chicken skewers with a sticky BBQ glaze, fresh herbs, and vibrant vegetables for a summer dish.

Ingredients

Chicken Marinade

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)

Herby-Ranch Dressing

1 cup light tasting oil
1 egg omit if using store-bought mayo ((see note))
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

Salad Components

4 ears corn (*omit for Whole30)
2 tbsp 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 (drained and rinsed (*omit for Whole30))
¼ cup loosely packed freshly chopped cilantro leaves
2 tbsp freshly chopped basil leaves
1 count avocado (peeled, seed removed, and diced medium)

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Instructions

Marinate the Chicken

Cut the chicken into 1 to 1 1/2 inch pieces.
Put them in a bowl with the avocado oil and 1 tsp kosher salt.
Add about 1/2 cup of the BBQ sauce and toss so every piece gets a glossy coat.
Thread the chicken on the soaked wooden skewers.
Let sit for 20 minutes at room temp or up to 2 hours in the fridge.

Make the Herby-Ranch Dressing

Whisk the egg and light tasting oil together if you are making this from scratch.
Add the coconut milk, lemon juice, red wine vinegar, 1 tsp kosher salt, onion powder, minced garlic, dill, parsley, and cracked black pepper.
Taste and adjust as needed.

Grill the Chicken and Make the Salad

Light the grill or heat a grill pan over medium-high.
Brush the grate with a little oil.
Grill the skewers 3 to 4 minutes per side until nicely charred and cooked through.
During the last minute, brush both sides with remaining BBQ sauce.
While the chicken cooks, char the corn.
Toss the ears with 2 tbsp avocado oil and grill until the kernels have dark flecks.
Let cool, then slice the kernels off the cob.
In a large bowl, add the sliced romaine, green onion greens, quartered tomatoes, black beans if using, cilantro, basil, corn, and diced avocado.
Toss lightly with a few tablespoons of the Herby-Ranch.
Put the skewers on top or slide the chicken off into the bowl and give the whole thing a gentle toss.
Finish with an extra drizzle of the BBQ sauce if desired.

Notes

Serve with warm pita or corn tortillas, or keep it low fuss and pass forks around the bowl. Leftover storage: Cool the salad dressing and chicken separately before storing. Put chicken in an airtight container for up to 3 days in the fridge. The dressing keeps for 4 to 5 days. Keep the dressed greens only for a few hours.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course, Salad
Cuisine: American