Ingredients
Scale
For the Chicken Skewers:
- 2 lbs boneless (skinless chicken breasts (cut into chunks))
- 3 tbsp avocado oil
- 2 cups BBQ sauce (Primal Kitchen or clean-label brand)
- 1 tsp kosher salt
- 8 wooden skewers (soaked in water for 30 minutes)
For the Salad Base:
- 4 cups chopped romaine lettuce
- 1 cup grilled corn kernels
- ¾ cup black beans (drained)
- 1 avocado (sliced)
- ½ cup cherry tomatoes (halved)
- ¼ cup chopped fresh cilantro or parsley
For the Herby Ranch Dressing (Whole30):
- 1 cup avocado oil
- 1 egg
- ½ cup unsweetened full-fat coconut milk
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- 1 tbsp fresh dill (or mixed herbs)
Instructions
Marinate the Chicken:
- In a large bowl, toss chicken with avocado oil, salt, and BBQ sauce. Marinate for at least 30 minutes or overnight.
Prepare Skewers:
- Thread chicken chunks onto soaked wooden skewers. Preheat grill to medium-high.
Grill Chicken:
- Grill skewers for 10–12 minutes, flipping halfway, until the internal temp reaches 165°F (75°C). Let rest before slicing.
Make the Ranch Dressing:
- Blend all dressing ingredients using an immersion blender or food processor until creamy. Adjust salt or herbs to taste.
Assemble the Salad:
- Layer chopped romaine, grilled corn, beans, avocado, tomatoes, and herbs. Top with grilled chicken and drizzle with ranch.
Serve:
- Plate immediately or store ingredients separately for meal prep.
Notes
🍽️ Nutrition Information (Per Serving)
-
Calories: 420 kcal
-
Protein: 38g
-
Carbohydrates: 22g
-
Fat: 22g
-
Fiber: 5g
-
Sugar: 8g
-
Sodium: 780mg
-
Cholesterol: 110mg
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course, Salad
- Cuisine: American, BBQ