Name: This BBQ Chicken Skewer Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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); 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; 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

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

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

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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