Description
A fresh and colorful salad featuring smoky grilled chicken skewers, crisp romaine, sweet corn, and a bright herby-ranch dressing.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce (Primal Kitchen recommended)
- 8 [6-inch] wooden skewers (pre-soaked)
- 1 cup light tasting 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
- 4 ears corn (omit for Whole30)
- 2 tablespoons 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 loosely packed freshly chopped cilantro leaves
- 2 tablespoons freshly chopped basil leaves
- 1 avocado (peeled, pit removed, and diced medium)
Instructions
- Marinate the chicken: Cut the chicken into cubes, toss with avocado oil and salt, and chill for 30 minutes to 4 hours. Pre-soak the wooden skewers.
- Make the Herby-Ranch: Blend oil, egg (or omit), coconut milk, lemon juice, vinegar, salt, onion powder, garlic, dill, parsley, and pepper until emulsified and creamy. Adjust seasonings as needed.
- Grill the chicken: Thread chicken on skewers, grill on medium-high heat, brushing with BBQ sauce during the final minutes. Grill corn separately, cut kernels off cobs, and combine salad ingredients in a large bowl.
- Slice the grilled chicken from skewers and toss with salad and dressing to serve.
Notes
Let cooked chicken rest 3–5 minutes before slicing for better texture. Store salad components separately to keep lettuce crisp.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American