BBQ Chicken Skewer Salad
Grilled BBQ Chicken Skewer Salad with herby ranch, fresh veggies, and bold flavor. Whole30-friendly and perfect year-round!
Ingredients
For the Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce such as Primal Kitchen for Whole30
- 8 [6-inch] wooden skewers pre-soaked
For the Herby Ranch (Whole30 version):
- 1 cup light-tasting oil e.g., avocado or light olive oil
- 1 egg *omit if using store-bought mayo
- ½ cup unsweetened full-fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 garlic cloves minced
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- 1 teaspoon freshly cracked black pepper
- *Alternatively use 1 cup store-bought light mayo and skip the egg and oil.
For the Salad:
- 4 ears corn *omit for Whole30
- 2 tablespoons avocado oil
- 8 cups thinly sliced romaine lettuce or 2 small heads
- 6 green onions sliced (green parts only)
- 2 cups grape tomatoes quartered
- 1 [15-ounce] can black beans rinsed (*omit for Whole30)
- ¼ cup chopped cilantro
- 2 tablespoons chopped fresh basil
- 1 ripe avocado diced
Instructions
Marinate the Chicken
- Pound chicken breasts to ½-inch thickness, then cube into 2-inch pieces. Toss with avocado oil, salt, and 1 cup BBQ sauce. Let marinate at room temperature for 20 minutes or cover and refrigerate for up to 8 hours.
Make the Herby Ranch
- In a wide-mouth jar, pour in oil and crack the egg. Let the egg settle at the bottom. Insert an immersion blender and pulse until thick mayo forms at the bottom. Slowly move the blender up and down until fully emulsified.
- Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and pepper. Refrigerate for up to 1 week.
- *Shortcut: Use 1 cup store-bought light mayo and blend in the remaining dressing ingredients.
Grill the Corn & Chicken
- Brush corn with avocado oil. Preheat grill to medium-high (350–400°F). Oil the grates lightly.
- Place corn and skewers on the grill. Cook corn for 10–12 minutes, rotating every 2 minutes. Cook chicken 3–4 minutes per side. After flipping once, baste the grilled side with remaining BBQ sauce and grill until chicken is cooked through and nicely charred.
- Let corn cool, then slice kernels off the cob.
Assemble the Salad
- In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Drizzle with herby ranch and toss to coat.
- Add corn kernels and diced avocado. Toss gently again. Serve topped with BBQ chicken skewers.