BBQ Skewer Chicken Salad (Print Version)
# Ingredients:
→ Chicken Skewers
01 -
8 small wooden skewers (6-inch), soaked ahead of time
02 -
2 cups of your favorite BBQ sauce
03 -
2 pounds chicken breasts, no skin or bones
04 -
A teaspoon of coarse salt
05 -
3 tablespoons of avocado oil
→ Herby Ranch
06 -
2 minced garlic cloves
07 -
1 cup mild-tasting oil, like avocado or light olive oil
08 -
1 egg
09 -
A teaspoon of onion powder
10 -
1 teaspoon coarse salt
11 -
1 tablespoon red wine vinegar
12 -
2 tablespoons of lemon juice
13 -
1 teaspoon freshly cracked black pepper
14 -
1/4 cup finely chopped parsley
15 -
1/2 cup full-fat coconut milk, unsweetened
16 -
1/4 cup dill, finely chopped
→ Salad
17 -
Roughly 8 cups of romaine, sliced thin
18 -
2 teaspoons fresh basil leaves
19 -
One diced avocado
20 -
Green onions (just the tops), thinly sliced - about 6
21 -
4 ears of corn
22 -
A 15-ounce can of black beans, rinsed and drained
23 -
Two tablespoons avocado oil
24 -
2 cups grape tomatoes, cut into quarters
25 -
A little less than 1/4 cup cilantro leaves, fresh
# Instructions:
01 -
Flatten chicken to about half an inch thick, then cut it into pieces about 2 inches each. Toss the pieces with BBQ sauce, salt, and oil. Let it sit for 20 minutes, or as long as 8 hours if you want more flavor.
02 -
Blend together the oil and egg first with an immersion blender to get it creamy. Add everything else and keep blending. Stir in the chopped parsley and dill last.
03 -
Brush corn with oil and grill it for 10–12 minutes. Cook chicken on skewers for 3–4 minutes on each side, brushing with BBQ sauce as it grills.
04 -
Mix the lettuce with the tomatoes, avocado, beans, onion, herbs, and ranch. Slice the grilled corn off the cob and toss it in.
05 -
Lay the skewers of chicken on top of the salad before digging in.
# Notes:
01 -
Skip making your own ranch by substituting mayo—about a cup will work.
02 -
Leave out the beans and corn if you're sticking to Whole30 rules.