Description
Juicy grilled chicken skewers glazed in tangy BBQ sauce, served on a crunchy romaine salad with sweet grilled corn, creamy avocado, and a homemade herby ranch dressing. This easy, family-friendly recipe is perfect for healthy weeknight dinners or backyard gatherings.
Ingredients
-
2 lbs boneless skinless chicken breasts, cubed
-
3 tbsp avocado oil
-
1 tsp kosher salt
-
2 cups BBQ sauce
-
8 wooden skewers, soaked
-
1 cup light-tasting oil or mayo
-
1 egg (omit if using 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 garlic cloves, minced
-
¼ cup chopped dill
-
¼ cup chopped parsley
-
1 tsp cracked black pepper
-
4 ears grilled corn (omit for Whole30)
-
8 cups romaine lettuce, thinly sliced
-
6 green onions, sliced
-
2 cups grape tomatoes, quartered
-
1 can black beans, rinsed (omit for Whole30)
-
¼ cup chopped cilantro
-
2 tbsp chopped basil
-
1 avocado, diced
Instructions
-
Marinate chicken in avocado oil, salt, and 1 cup BBQ sauce for 20 min or up to 8 hrs.
-
Make ranch dressing by blending oil and egg to make mayo, then mix in remaining ingredients.
-
Grill chicken skewers and corn over medium-high heat until cooked and charred.
-
Slice corn from cobs, then toss with lettuce, tomatoes, beans, herbs, onions, and avocado.
-
Drizzle with herby ranch, top with chicken skewers, and serve.
Notes
-
Omit corn and black beans for Whole30 compliance
-
Swap BBQ chicken with tofu or shrimp for variation
-
Dressing keeps in the fridge for 5 days
-
Avocado should be added just before serving
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Salad
- Method: Grilling
- Cuisine: American