Description

A vibrant and flavorful salad featuring smoky grilled chicken skewers, fresh vegetables, and a herby ranch dressing that brings everything together.

Ingredients

For the Chicken

2 pounds boneless skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups bbq sauce
8 [6-inch] wooden skewers (pre-soaked)

For the Herby-Ranch Dressing

1 cup light tasting oil
1 large 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 cloves minced garlic
¼ cup finely chopped fresh dill fronds
¼ cup finely chopped fresh parsley
1 teaspoon freshly cracked black pepper

For the Salad

4 ears corn (omit for Whole30)
8 cups thinly sliced romaine lettuce
6 green onions thinly sliced (green part only)
2 cups quartered grape tomatoes
1 [15-ounce] can black beans (omit for Whole30)
¼ cup loose fresh cilantro leaves
2 tablespoons freshly chopped basil leaves
1 medium avocado (peeled and diced)

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Instructions

Marinate the Chicken

Cut the chicken breasts into even chunks. Toss them with avocado oil and kosher salt. Add half the BBQ sauce and let sit for at least 20 minutes, or up to a few hours if you have time.

Make the Herby-Ranch

In a jar or bowl, whisk together light tasting oil, egg, coconut milk, lemon juice, and red wine vinegar until smooth. Stir in onion powder, minced garlic, dill, parsley, and black pepper. Chill until ready to use.

Grill the Chicken and Prepare the Salad

Heat the grill to medium-high. Thread the marinated chicken onto the pre-soaked skewers, brushing with extra BBQ sauce.
Grill for 3 to 5 minutes per side until charred and internal temperature reaches 165°F. Brush the corn with avocado oil and grill until dark grill marks appear.
Let everything rest for five minutes, then cut the corn off the cobs. Toss the romaine with some herby-ranch and red wine vinegar in a large bowl.
Add green onions, grape tomatoes, black beans, cilantro, basil, and avocado to the salad. Cut the chicken off the skewers and arrange over the salad, scattering corn on top.
Drizzle more BBQ sauce for shine and serve with extra dressing on the side.

Notes

Use fresh herbs for enhanced flavor. Salt the chicken early for better flavor development. Do not crowd the skewers on the grill to achieve better char.

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