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BBQ chicken skewer salad in a white bowl topped with two glazed grilled chicken skewers, herby ranch dressing, corn, avocado, and cilantro

BBQ Chicken Skewer Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Servings 6

Ingredients
  

For the Chicken Skewers:

  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 2 cups BBQ sauce, divided (such as Primal Kitchen)
  • 8 (6-inch) wooden skewers, pre-soaked in water for at least 30 minutes

For the Herby Ranch Dressing:

  • 1 cup avocado oil
  • 1 large egg
  • 1/2 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
  • 1/4 cup finely chopped fresh dill fronds
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper

For the Salad:

  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce (from about 2 small heads)
  • 6 green onions, thinly sliced (green parts only)
  • 16 ounces (about 2 cups) quartered grape tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup loosely packed freshly chopped cilantro leaves
  • 2 tablespoons freshly chopped basil
  • 1 avocado, peeled, seeded, and diced into medium cubes

Instructions
 

Marinate the Chicken:

  • Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they are a uniform 1/2-inch thickness.
  • Cut into 2-inch pieces and place in a large bowl with the avocado oil, kosher salt, and 1 cup of the BBQ sauce. Stir until well combined.
  • Set aside to marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours.

Make the Herby Ranch Dressing:

  • In a wide-mouth jar, add the avocado oil and egg. Place an immersion blender at the very bottom of the jar and blend without moving it for 10 to 15 seconds, until the mixture turns white, creamy, and thick.
  • Slowly move the immersion blender up and down until the oil and egg have fully emulsified into a mayonnaise.
  • Add the coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic. Blend until smooth and combined.
  • Stir in the chopped dill, parsley, and black pepper. Refrigerate until ready to use.

Grill the Chicken and Corn:

  • Thread the marinated chicken onto the pre-soaked wooden skewers, 4 to 5 pieces per skewer. Set aside.
  • Drizzle the corn with the 2 tablespoons of avocado oil and rub to evenly coat.
  • Heat the grill over medium-high heat (350°F to 400°F). Oil the grill grates by dipping a wadded paper towel in a little oil and wiping it over the grates using tongs.
  • Add the corn to the hot grill and cook for 10 to 12 minutes total, turning often, until tender and slightly charred.
  • Place the chicken skewers on the grill and cook for 3 to 4 minutes until grill marks form. Flip the skewers and baste the grilled side with the remaining 1 cup of reserved BBQ sauce.
  • Continue to grill for another 3 to 4 minutes, until the chicken is cooked through (internal temperature of 165°F) and nicely caramelized on both sides.
  • Transfer the corn and chicken to a platter and let cool slightly.

Assemble the Salad:

  • In a large bowl, combine the romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil.
  • Add your desired amount of herby ranch dressing and toss until the lettuce is well coated.
  • Cut the corn kernels off the cob and add to the salad along with the diced avocado. Gently toss once more to combine.
  • Top with the grilled BBQ chicken skewers and serve immediately, with extra dressing on the side.

Notes

Make-Ahead: The chicken can be marinated up to 8 hours in advance in the refrigerator. The herby ranch dressing can be made up to 1 week ahead and stored in an airtight container in the fridge.
Whole30: To make this Whole30-compliant, omit the corn and black beans, and use a Whole30-approved BBQ sauce.
No Grill: A stovetop grill pan works well as a substitute. You can also roast the chicken at 425°F in the oven until it reaches an internal temperature of 165°F.
Skewer Tip: Always soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning on the grill.
Dressing Tip: Start with a small amount of dressing and toss to coat, adding more as desired. This keeps the salad from getting soggy, especially if you're serving it over a period of time.