Why You’ll Love This Recipe
- Flavorful Combination: The tangy BBQ chicken pairs wonderfully with the crispness of romaine lettuce, sweet corn, juicy tomatoes, and creamy avocado.
- Homemade Herby Ranch: The included recipe for a Whole30-compliant herby ranch dressing elevates the salad with fresh dill and parsley flavors.
- Customizable: Easily adaptable to dietary preferences; for instance, omit corn and black beans for a Whole30 version.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Skewers:
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 [6-inch] wooden skewers, pre-soaked
For the Whole30 Herby Ranch:
- 1 cup light-tasting oil (e.g., avocado oil or “light” olive oil)
- 1 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)
- 2 tablespoons avocado oil
- 8 cups thinly sliced romaine lettuce (approximately 2 small heads)
- 6 green onions, thinly sliced (green parts only)
- 2 cups quartered grape tomatoes (about 16 ounces)
- 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
- ¼ cup freshly chopped cilantro leaves
- 2 tablespoons freshly chopped basil leaves
- 1 avocado, peeled, pitted, and diced
Directions
- Marinate the Chicken:
- Pound the chicken to a uniform ½-inch thickness.
- Cut into 2-inch pieces and combine with avocado oil, kosher salt, and 1 cup of BBQ sauce.
- Marinate for at least 20 minutes at room temperature or refrigerate for 4-8 hours.
- Prepare the Herby Ranch Dressing:
- In a jar, combine the light-tasting oil and egg.
- Use an immersion blender to emulsify into mayonnaise.
- Add coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, and minced garlic; blend until smooth.
- Stir in chopped dill, parsley, and black pepper. Refrigerate until needed.
- Grill the Chicken and Corn:
- Preheat the grill to medium-high heat (350-400°F) and oil the grates.
- Drizzle corn with avocado oil and grill for 10-12 minutes, turning every 2 minutes until tender.
- Thread marinated chicken onto pre-soaked skewers.
- Grill skewers for 3-4 minutes per side, basting with remaining BBQ sauce, until cooked through.
- Assemble the Salad:
- In a large bowl, combine romaine lettuce, green onions, grape tomatoes, black beans, cilantro, and basil.
- Toss with desired amount of herby ranch dressing.
- Cut grilled corn kernels off the cob and add to the salad along with diced avocado; gently toss to combine.
- Serve:
- Plate the salad and top with BBQ chicken skewers. Enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Protein Options: Substitute chicken with grilled shrimp or tofu for a different protein source.
- Vegetable Additions: Incorporate bell peppers, cucumbers, or red onions for extra crunch and flavor.
- Dressing Alternatives: Use a store-bought ranch or vinaigrette if short on time.
Storage/Reheating
- Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Warm the chicken skewers in a preheated oven at 350°F for 10 minutes or until heated through.
This BBQ Chicken Skewer Salad
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This BBQ Chicken Skewer Salad combines smoky grilled chicken, fresh vegetables, and a creamy herby ranch dressing for a wholesome, flavorful meal. Perfect for a light dinner or lunch, this salad is inspired by California Pizza Kitchen’s BBQ Chicken Salad but is customizable to fit Whole30 and other dietary preferences.
Ingredients
F
or the Chicken Skewers:
- 2 lbs boneless, skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce (Primal Kitchen brand recommended)
- 8 wooden skewers (6-inch, pre-soaked)
For the Whole30 Herby Ranch:
- 1 cup light-tasting oil (avocado or “light” olive oil)
- 1 egg (omit if using store-bought 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 fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 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
- 6 green onions, thinly sliced (green parts only)
- 2 cups grape tomatoes, quartered
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- ¼ cup fresh cilantro leaves, chopped
- 2 tbsp fresh basil leaves, chopped
- 1 avocado, peeled, pitted, and diced
Instructions
Marinate the Chicken:
- Pound chicken to ½-inch thickness and cut into 2-inch pieces.
- Combine chicken with avocado oil, kosher salt, and 1 cup BBQ sauce.
- Marinate for 20 minutes at room temperature or 4-8 hours in the fridge.
2. Prepare the Herby Ranch Dressing:
- Blend oil and egg with an immersion blender to create mayonnaise.
- Add coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic; blend until smooth.
- Mix in dill, parsley, and pepper. Refrigerate.
3. Grill the Chicken and Corn:
- Preheat grill to medium-high (350-400°F). Oil the grates.
- Drizzle corn with avocado oil and grill for 10-12 minutes, turning frequently.
- Thread chicken onto skewers. Grill for 3-4 minutes per side, basting with BBQ sauce, until cooked through.
4. Assemble the Salad:
- In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil.
- Toss with herby ranch dressing. Add grilled corn kernels and avocado. Gently toss.
5. Serve:
- Plate salad, top with BBQ chicken skewers, and enjoy!
Notes
- For a Whole30 version, omit corn and black beans, and use a compliant BBQ sauce.
- Prep components ahead of time for quick assembly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: Grilling
- Cuisine: American
