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BBQ Chicken Skewer Salad

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A flavorful salad featuring juicy grilled chicken skewers drizzled with BBQ sauce, served atop a fresh bed of romaine lettuce with veggies and a homemade herb dressing.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 cups BBQ sauce
  • 8 [6-inch] wooden skewers (pre-soaked)
  • 1 cup light tasting oil
  • 1 egg
  • 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
  • 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 tbsp freshly chopped basil leaves
  • 1 avocado (peeled, seed removed, and diced medium)

Instructions

  1. Preheat your grill or oven to medium-high heat (grill) or 400°F (200°C) (oven).
  2. Cut the chicken breasts into 1-inch cubes. Drizzle with avocado oil and sprinkle with kosher salt.
  3. Skewer the marinated chicken onto pre-soaked skewers.
  4. Place the skewers on the grill or a baking sheet. Brush with BBQ sauce and grill for 10-15 minutes, ensuring internal temperature reaches 165°F (75°C).
  5. While the chicken is grilling, brush the corn with avocado oil and grill until charred and tender (about 8-10 minutes).
  6. In a bowl, whisk together egg (if using), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, garlic, dill, parsley, and black pepper until smooth.
  7. In a large bowl, toss romaine lettuce, green onions, and grape tomatoes together, adding corn and black beans if using.
  8. Once the chicken skewers and corn are done, chop the chicken or leave on skewers. Toss everything with the dressing, saving some for drizzling on top.
  9. To serve, plate salad family-style or in individual portions, garnishing with cilantro and basil.
  10. Dig in and enjoy!

Notes

Great for gatherings and customizable with different proteins and herbs. Leftovers can be stored for up to 3 days.

Nutrition

Keywords: BBQ, Chicken, Salad, Grilled, Summer

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