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 barbecue sauce (Primal Kitchen brand)
05 -
8 wooden skewers (6-inch, pre-soaked)
→ W30 Herby Ranch
06 -
1 cup light tasting 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 minced garlic
14 -
1/4 cup finely chopped fresh dill fronds
15 -
1/4 cup finely chopped fresh parsley
16 -
1 teaspoon freshly cracked black pepper
→ Salad
17 -
4 ears of corn (omit for Whole30)
18 -
2 tablespoons avocado oil
19 -
8 cups thinly sliced romaine lettuce (or 2 small heads)
20 -
6 green onions (green part only, thinly sliced)
21 -
2 cups quartered grape tomatoes (or 16 ounces)
22 -
1 can black beans, drained and rinsed (15-ounce, omit for Whole30)
23 -
1/4 cup fresh cilantro leaves, loosely packed and chopped
24 -
2 tablespoons freshly chopped basil leaves
25 -
1 avocado, peeled, seed removed, and diced medium
# Instructions:
01 -
Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2 inch thickness. Cube into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of barbecue sauce. Stir until well combined. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours for longer marination.
02 -
Pour the oil into a wide-mouth jar slightly larger than the mouth of an immersion blender. Crack the egg into the oil and let it sink to the bottom. Insert the immersion blender, rest the blade on top of the yolk, and blend until a thick mayo forms at the bottom. Slowly raise and lower the blender until fully emulsified. Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, and blend again. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.
03 -
Drizzle the corn with avocado oil and rub to evenly coat. Heat the grill over medium-high heat (350-400°F) and oil the grates. Grill the corn until tender, turning every 2 minutes, about 10-12 minutes total. Place the skewers on the grill and cook for 3-4 minutes on the first side until grill marks appear. Flip, baste with barbecue sauce, and cook until chicken is through, 3-4 more minutes. Let corn cool. In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with desired dressing amount. Remove corn kernels and add to salad with avocado. Toss to combine. Serve with grilled chicken.
# Notes:
01 -
Soaking wooden skewers prevents them from burning on the grill.
02 -
Store herby ranch dressing in an airtight container in the refrigerator for up to 1 week.