Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups barbecue sauce
- 8 (6-inch) wooden skewers (pre-soaked)
- 1 cup light tasting oil
- 1 egg (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
- 8 cups thinly sliced romaine lettuce
- 6 green onions (thinly sliced)
- 2 cups quartered grape tomatoes
- 1 (15-ounce) can black beans, drained and rinsed (omit for Whole30)
- ¼ cup freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
- 1 avocado (peeled, seeded, and diced)
Instructions
- Marinate the chicken by cutting it into bite-size pieces. Mix with 3 tbsp avocado oil, 1 tsp kosher salt, and BBQ sauce. Cover and chill for at least 30 minutes.
- Make the Herby-Ranch dressing by blending together light tasting oil, egg (or omit if using store mayo), coconut milk, lemon juice, red wine vinegar, kosher salt, onion powder, minced garlic, dill, parsley, and black pepper until smooth.
- Soak skewers. Thread marinated chicken onto skewers and grill over medium-high heat until fully cooked and charred (165°F). Brush corn with avocado oil and grill until charred, then cut kernels off. In a large bowl, toss together romaine, green onions, tomatoes, black beans (if using), cilantro, basil, and avocado. Top with sliced chicken and drizzle with Herby-Ranch.
Notes
Store leftover dressing and salad separately. Chicken can be stored in an airtight container for up to 3 days. Keep salad toppings separate for freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free