BBQ Chicken Skewer Salad (Print Version)

# Ingredients:

→ Chicken Skewers

01 - 2 pounds boneless skinless chicken breasts
02 - 3 tbsp avocado oil
03 - 1 tsp kosher salt
04 - 2 cups bbq sauce
05 - 8 wooden skewers (6-inch), pre-soaked

→ Herby Ranch Dressing

06 - 1 cup light tasting avocado oil
07 - 1 egg
08 - ½ cup unsweetened full fat coconut milk
09 - 2 tbsp lemon juice
10 - 1 tbsp red wine vinegar
11 - 1 tsp kosher salt
12 - 1 tsp onion powder
13 - 2 cloves garlic, minced
14 - ¼ cup fresh dill fronds, finely chopped
15 - ¼ cup fresh parsley, finely chopped
16 - 1 tsp freshly cracked black pepper

→ Salad

17 - 4 ears corn
18 - 2 tbsp avocado oil
19 - 8 cups romaine lettuce, thinly sliced (about 2 small heads)
20 - 6 green onions, thinly sliced (green part only)
21 - 2 cups grape tomatoes, quartered (about 16 ounces)
22 - 1 can (15-ounce) black beans, drained and rinsed
23 - ¼ cup fresh cilantro leaves, loosely packed
24 - 2 tbsp fresh basil leaves, chopped
25 - 1 avocado, peeled, pitted and diced medium

# Instructions:

01 - Pound the chicken breasts to a uniform ½ inch thickness using a meat mallet or bottom of a heavy skillet. Cut into 2-inch cubes and place in a large bowl. Add the oil, salt, and 1 cup of bbq sauce, stirring until well combined. Let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours.
02 - Pour avocado oil into a wide mouth jar (slightly larger than an immersion blender head). Add the egg and let it sink to the bottom. Insert the immersion blender, resting the blade on top of the yolk. Hold in place until a white, creamy mayo forms at the bottom, about 10 seconds. Slowly move the blender up and down until fully emulsified. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic, then blend again. Stir in dill, parsley and black pepper. Refrigerate until ready to use.
03 - Heat grill to medium-high heat (350-400°F). Oil the grill grates by dipping a wadded paper towel in oil and wiping evenly over the grate using tongs. Be careful not to use too much oil to prevent flare-ups.
04 - Drizzle corn with avocado oil and rub to coat evenly. Place corn on grill and cook until tender, about 10-12 minutes total, turning every 2 minutes. Thread marinated chicken onto pre-soaked skewers and place on grill. Cook for 3-4 minutes until grill marks form, then flip. Baste the grilled side with reserved BBQ sauce. Continue cooking with grill closed as much as possible until chicken is cooked through and marked on both sides, about 3-4 more minutes. Set chicken and corn aside, allowing corn to cool enough to handle.
05 - In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until lettuce is well coated. Cut corn kernels from cobs and add to salad along with diced avocado. Gently toss once more to combine.
06 - Arrange salad on plates and top with the grilled BBQ chicken skewers. Serve immediately.

# Notes:

01 - For Whole30 compliance, omit corn and black beans from the recipe.
02 - Store-bought mayo can be substituted for the homemade version, using 1 cup of light-flavored mayo and omitting the egg and oil.
03 - The homemade ranch dressing keeps for up to 1 week refrigerated.

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