BBQ Chicken Skewer Salad

Ingredients

For the Chicken

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 1 cup BBQ sauce (such as Primal Kitchen)
• 12 6-inch wooden skewers (presoaked)

For the Herb-Ranch Dressing

• 1 cup avocado oil
• 1 large egg
• 1/2 cup unsweetened full-fat coconut milk
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 garlic cloves (minced)
• 1/4 cup finely chopped fresh dill fronds
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon freshly ground black pepper

For the Salad

• 4 ears corn
• 2 tablespoons avocado oil
• 8 cups thinly sliced romaine lettuce (from about 2 small heads)
• 6 green onions (thinly sliced, green parts only)
• 16 ounces (about 2 cups) quartered grape tomatoes
• 1 (15-ounce) can black beans,drained and rinsed)
• 1/৪ cup loosely packed, freshly chopped cilantro leaves
• ২ tablespoons freshly chopped basil
• 1 avocado (peeled, seeded, and diced into medium cubes)

Instructions

Marinate the Chicken

1. Cut the chicken breasts into 1-inch cubes. Place them in a large bowl.
2. Add the 3 tablespoons avocado oil and 1 teaspoon salt. Toss to coat.
3. Pour in the BBQ sauce. Stir until all chicken pieces are evenly coated.
4. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.

Make the Herb-Ranch Dressing

1. In a tall jar or the cup of a high-speed blender, combine the 1 cup avocado oil, egg, coconut milk, lemon juice, red wine vinegar, 1 teaspoon salt, onion powder, minced garlic, dill, parsley, and pepper.
2. If using a blender, blend on high for 30 seconds until thick and creamy. If using a jar, use an immersion blender.
3. Taste and adjust seasoning if desired. Refrigerate until ready to use.

Grill the Chicken

1. Preheat a grill or grill pan to medium-high heat.
2. Thread the marinated chicken cubes onto the presoaked skewers, leaving a small space between each piece.
3. Grill the skewers for 6-8 minutes total, turning occasionally, until the chicken is cooked through and has nice grill marks.
4. Transfer to a plate.

Make the Salad

1. Brush the corn with the 2 tablespoons avocado oil. Grill on the preheated grill for 8-10 minutes, turning until slightly charred. Let cool, then cut the kernels off the cob.
2. In a very large serving bowl, toss together the romaine, grilled corn, green onions, tomatoes, rinsed black beans, cilantro, and basil.
3. Add the grilled chicken skewers (you can leave them whole or slide the chicken off). Top with the diced avocado.
4. Drizzle the desired amount of herb-anch dressing over the salad. Toss gently to combine.
5. Serve immediately, pass extra dressing on the side.

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The Recipe

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