BBQ Chicken Skewer Salad (Print Version)
# Ingredients:
→ Chicken Skewers
01 -
2 pounds boneless skinless chicken breasts
02 -
3 tablespoons avocado oil
03 -
1 teaspoon kosher salt
04 -
2 cups BBQ sauce (Primal Kitchen brand recommended)
05 -
8 6-inch wooden skewers, pre-soaked
→ Whole30 Herby Ranch
06 -
1 cup light-tasting oil (avocado oil or light olive oil)
07 -
1 egg (omit if using store-bought mayo)
08 -
1/2 cup unsweetened full-fat coconut milk
09 -
2 tablespoons lemon juice
10 -
1 tablespoon red wine vinegar
11 -
1 teaspoon kosher salt
12 -
1 teaspoon onion powder
13 -
2 cloves garlic, minced
14 -
1/4 cup finely chopped fresh dill
15 -
1/4 cup finely chopped fresh parsley
16 -
1 teaspoon freshly cracked black pepper
→ Salad
17 -
4 ears corn (omit for Whole30)
18 -
2 tablespoons avocado oil
19 -
8 cups thinly sliced romaine lettuce or 2 small heads
20 -
6 green onions, thinly sliced (green part only)
21 -
2 cups quartered grape tomatoes (16 ounces)
22 -
1 15-ounce can black beans, drained and rinsed (omit for Whole30)
23 -
1/4 cup freshly chopped cilantro leaves
24 -
2 tablespoons freshly chopped basil leaves
25 -
1 avocado, peeled, seed removed, and diced medium
# Instructions:
01 -
Pound chicken to a uniform 1/2-inch thickness using a meat mallet or heavy skillet. Cut into 2-inch cubes and place in a large bowl with avocado oil, kosher salt, and 1 cup of BBQ sauce. Stir to combine and let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours if a longer marination is preferred.
02 -
Pour oil into a wide-mouth jar, crack egg into the oil, and let it sink to the bottom. Use an immersion blender, keeping the blade on top of the yolk. Blend without moving until a thick, creamy mayo forms. Slowly raise and lower the immersion blender until the entire mixture emulsifies. Add coconut milk, lemon juice, vinegar, kosher salt, onion powder, and garlic, then blend to combine. Stir in dill, parsley, and black pepper. Refrigerate until use; this keeps for up to one week.
03 -
Drizzle corn with avocado oil and rub evenly. Preheat grill to medium-high heat (350-400°F) and oil the grates. Grill corn for 10-12 minutes, turning every 2 minutes. Simultaneously, cook chicken skewers for 3-4 minutes on the first side. Flip, baste grilled side with reserved BBQ sauce, and cook for another 3-4 minutes or until cooked through with grill marks on both sides. Transfer to a plate. Let corn cool before removing kernels from the cob.
04 -
In a large bowl, combine romaine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of dressing. Add corn kernels and diced avocado, then gently toss again to combine.
05 -
Place grilled chicken skewers atop the salad and serve immediately. Enjoy!
# Notes:
01 -
For Whole30 compliance, omit corn and black beans or substitute with other compliant ingredients.