Description
This BBQ Chicken Skewer Salad features tender, smoky grilled chicken skewers glazed with tangy barbecue sauce, served atop a fresh and vibrant salad of romaine, corn, tomatoes, black beans, and herbs. Topped with a creamy Whole30-compliant Herby Ranch dressing made from avocado oil and coconut milk, this salad combines smoky, tangy, and fresh flavors into a hearty and healthy meal perfect for summer lunches or dinners.
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 wooden skewers (6-inch), 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 garlic, minced
- 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 (about 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, diced medium
Instructions
- Prepare the Chicken Skewers: Cut the chicken breasts into bite-sized pieces. Toss them with avocado oil and kosher salt until evenly coated. Thread the chicken pieces onto the pre-soaked wooden skewers, distributing them evenly.
- Grill the Chicken: Heat a grill or grill pan over medium-high heat. Grill the chicken skewers for about 4-5 minutes per side, brushing heavily with BBQ sauce after flipping so both sides are well glazed and sticky. Continue grilling until chicken is cooked through and has nice char marks.
- Make the W30 Herby Ranch Dressing: In a blender or food processor, combine the light-tasting oil, egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, garlic, dill, parsley, and black pepper. Blend until creamy and smooth. If using store-bought mayo instead of egg and oil, adjust accordingly.
- Prepare the Salad Base: Grill or boil the corn ears until tender, then cut the kernels off the cob. Heat avocado oil in a skillet and sauté the corn kernels briefly until slightly golden. Thinly slice the romaine lettuce and green parts of green onions. Quarter the grape tomatoes and drain and rinse the black beans if using.
- Assemble the Salad: In a large bowl, combine the romaine, green onions, tomatoes, black beans, sautéed corn (if not Whole30), cilantro, basil, and diced avocado. Toss gently to mix all the ingredients evenly.
- Serve: Place the salad on plates and top with the grilled BBQ chicken skewers. Drizzle generously with the herby ranch dressing. Serve immediately and enjoy this flavorful combination of smoky BBQ chicken and fresh garden vegetables.
Notes
- The corn and black beans can be omitted if following a strict Whole30 diet.
- If using store-bought mayonnaise instead of making the ranch dressing from scratch, omit the egg and oil in the dressing recipe.
- Soaking wooden skewers before grilling prevents them from burning.
- Light tasting oil such as avocado oil or light olive oil works best for the ranch dressing as extra virgin olive oil is too strong in flavor.
- Adjust BBQ sauce quantity depending on how saucy you prefer the chicken skewers.
Keywords: BBQ chicken, chicken skewers, salad, Whole30, grilled chicken, herby ranch, healthy salad, summer recipe