Name: Zesty BBQ Chicken Skewer Salad: The Ultimate Summer Bowl of Joy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: For the Chicken Skewers:; 2 pounds boneless, skinless chicken breasts; 3 tbsp avocado oil; 1 tsp kosher salt; 2 cups BBQ sauce (e.g., Primal Kitchen brand); 8 [6-inch] wooden skewers, pre-soaked; For the Whole30 Herby Ranch:; 1 cup light-tasting oil (avocado or “light” olive oil; or sub 1 cup store-bought mayo); 1 egg (omit if using 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; 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 romaine lettuce, thinly sliced (or 2 small heads); 6 green onions, thinly sliced (green parts only); 2 cups grape tomatoes, quartered (or 16 ounces); 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30); ¼ cup chopped cilantro leaves; 2 tbsp chopped fresh basil; 1 avocado, diced

Description

A fresh and hearty salad featuring grilled BBQ chicken skewers, sweet corn, avocado, and a tangy homemade herby ranch dressing—perfect for summer dinners or backyard gatherings.

Ingredients

Scale

For the Chicken Skewers:
2 pounds boneless, skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups BBQ sauce (e.g., Primal Kitchen brand)
8 [6-inch] wooden skewers, pre-soaked
For the Whole30 Herby Ranch:
1 cup light-tasting oil (avocado or “light” olive oil; or sub 1 cup store-bought mayo)
1 egg (omit if using 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
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 romaine lettuce, thinly sliced (or 2 small heads)
6 green onions, thinly sliced (green parts only)
2 cups grape tomatoes, quartered (or 16 ounces)
1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
¼ cup chopped cilantro leaves
2 tbsp chopped fresh basil
1 avocado, diced

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: Pound chicken to ½-inch thickness. Cut into 2-inch cubes. In a bowl, toss chicken with avocado oil, salt, and 1 cup BBQ sauce. Marinate for at least 20 minutes or refrigerate for 4–8 hours.
Make the Herby Ranch: Add oil to a jar. Crack in the egg and blend with an immersion blender until mayo forms. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic. Blend again. Stir in dill, parsley, and pepper. Refrigerate until ready to use.
Grill the Chicken & Prepare the Salad: Rub corn with avocado oil. Preheat grill to medium-high (350–400°F). Oil grates. Grill corn for 10–12 minutes, turning every 2 minutes. Grill chicken skewers for 3–4 minutes per side, basting with remaining BBQ sauce after flipping. Let corn cool, then cut kernels off the cob.
Assemble the Salad: In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired amount of herby ranch. Add corn and avocado, gently toss again. Serve with grilled chicken skewers.

Notes

For a Whole30 version, omit corn and black beans.
Herby ranch can be made in advance and refrigerated up to 1 week.
Wooden skewers should be soaked for at least 30 minutes before grilling to prevent burning.

Nutrition

Serving Size: 1 salad with chicken skewers
Calories: 520
Sugar: 10g
Sodium: 900mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 35g
Cholesterol: 120mg