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BBQ Chicken Skewer Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Servings 4

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 W30 Herby Ranch:
  • 1 cup light tasting oil e.g., avocado oil or light olive oil
  • 1 egg omit if using store-bought mayo, see note
  • 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 or 2 small heads
  • 6 green onions thinly sliced (green part only)
  • 2 cups quartered grape tomatoes or 16 ounces
  • 1 [15-ounce] can black beans drained and rinsed (omit for Whole30)
  • ¼ cup freshly chopped cilantro leaves
  • 2 tbsp freshly chopped basil leaves
  • 1 avocado peeled, seed removed, and diced medium

Instructions
 

  • Step 1: Marinate the Chicken
  • Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform ½-inch thickness.
  • Cube the chicken into 2-inch pieces and place in a large bowl.
  • Add 3 tbsp avocado oil, 1 tsp kosher salt, and 1 cup BBQ sauce to the chicken. Stir until well combined.
  • Let the chicken marinate for at least 20 minutes at room temperature or cover and refrigerate for 4-8 hours for longer marination.
  • Step 2: Make the W30 Herby Ranch
  • Pour 1 cup light tasting oil into a wide-mouth jar (slightly larger than the immersion blender's head).
  • Crack 1 egg into the oil and let it sink to the bottom of the jar.
  • Insert the immersion blender into the jar, resting the blade on top of the egg yolk. Do not move the blender until thick, white mayo forms at the bottom—this will take about 10 seconds.
  • Slowly raise the immersion blender up and down to emulsify the oil and egg into a smooth mayo. (Alternatively, use store-bought mayo if preferred. I recommend using a mild-flavored one.)
  • Add ½ cup unsweetened full-fat coconut milk, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp kosher salt, 1 tsp onion powder, and 2 minced garlic cloves.
  • Use the immersion blender again to blend all ingredients until smooth.
  • Stir in ¼ cup finely chopped fresh dill, ¼ cup finely chopped fresh parsley, and 1 tsp freshly cracked black pepper.
  • Refrigerate until ready to use. This keeps for up to 1 week in the fridge.
  • Step 3: Grill the Chicken and Make the Salad
  • Drizzle 4 ears of corn with 2 tbsp avocado oil and rub to coat evenly.
  • Preheat the grill to medium-high heat (350-400°F) and oil the grill grates using a paper towel dipped in oil. Be cautious not to use too much oil.
  • Grill the corn for 10-12 minutes, turning every 2 minutes, until tender.
  • While the corn is cooking, thread the marinated chicken onto the skewers.
  • Grill the chicken skewers for 3-4 minutes on the first side until grill marks form. Flip and baste the grilled side with reserved BBQ sauce.
  • Continue cooking the chicken for another 3-4 minutes or until fully cooked through and grill marks are present on both sides (internal temperature of 165°F). Keep the grill closed as much as possible during this step.
  • Transfer the grilled corn and chicken to a plate and let the corn cool slightly.
  • Step 4: Assemble the Salad
  • In a large bowl, combine:
  • 8 cups thinly sliced romaine lettuce (or 2 small heads)
  • 6 green onions, thinly sliced (green part only)
  • 2 cups quartered grape tomatoes (or 16 ounces)
  • 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
  • ¼ cup freshly chopped cilantro leaves
  • 2 tbsp freshly chopped basil leaves
  • Drizzle the W30 Herby Ranch dressing over the salad and toss until the lettuce is well coated.
  • Remove the cooled corn kernels from the cob and add them to the salad.
  • Add 1 diced avocado and gently toss the salad to combine.
  • Step 5: Serve
  • Serve the salad with the grilled chicken skewers on top and enjoy!