Print

BBQ Chicken Skewer Salad

Print Recipe

A mouthwatering BBQ Chicken Skewer Salad featuring grilled chicken, fresh veggies, and a tangy dressing, perfect for summer gatherings.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 cups BBQ sauce (such as Primal Kitchen)
  • 8 (6-inch) wooden skewers (pre-soaked)
  • 1 cup light-tasting oil (like avocado or canola)
  • 1 large egg (or 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 minced garlic
  • ¼ cup finely chopped fresh dill fronds
  • ¼ cup finely chopped fresh parsley
  • 1 tsp freshly cracked black pepper
  • 4 ears corn (omit for Whole30)
  • 2 tbsp avocado oil (for grilling corn)
  • 8 cups thinly sliced romaine lettuce
  • 6 green onions (thinly sliced, green part only)
  • 2 cups quartered grape tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
  • ¼ cup loosely packed freshly chopped cilantro leaves
  • 2 tbsp freshly chopped basil leaves
  • 1 avocado (peeled and diced medium)

Instructions

  1. Marinate the chicken: Start by cutting your chicken into 1-inch pieces. In a large bowl, combine the chicken, 3 tablespoons of avocado oil, 1 teaspoon of kosher salt, and 1 cup of BBQ sauce. Let the chicken marinate for at least 30 minutes (or up to 2 hours).
  2. Prep the skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers can be used without soaking.
  3. Thread the chicken: Once marinated, thread the chicken onto the skewers, leaving space between pieces for even cooking. Optionally, alternate with chunks of peppers or onions.
  4. Grill the skewers: Preheat your grill over medium-high heat. Grill the chicken skewers for about 10-12 minutes, turning occasionally, until fully cooked with grill marks.
  5. Cook the corn: For grilling corn, peel husks slightly, brush with avocado oil, and grill for about 8-10 minutes, turning occasionally.
  6. Prepare the dressing: In a blender, combine the egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, garlic, dill, parsley, and black pepper. Blend until smooth.
  7. Assemble the salad: In a large bowl, toss together lettuce, green onions, grape tomatoes, black beans (if using), cilantro, and basil.
  8. Slice your grilled corn and add it to the salad. Alternatively, use roasted sweet potatoes or chickpeas instead.
  9. Plate it up: Place the salad mixture on each plate, top with grilled chicken skewers, and drizzle with the creamy dressing. Finish with diced avocado.
  10. Savor every bite!: Enjoy this colorful, flavor-packed salad!

Notes

Feel free to add or substitute with seasonal vegetables as desired. For added spice, consider incorporating jalapeños or crushed red pepper flakes.

Nutrition

Keywords: BBQ chicken, salad, summer recipes, grilling, healthy eating

Find it online: https://flavorsbyclara.com/bbq-chicken-skewer-salad/