Description
BBQ Chicken Skewer Salad is a vibrant and flavorful dish that combines juicy grilled chicken skewers with fresh, crisp vegetables. Perfect for summer gatherings or a quick weeknight meal, this salad is not only easy to prepare but also packed with nutrients. The smoky sweetness of BBQ sauce complements the freshness of ingredients like romaine lettuce, sweet corn, and creamy avocado, making each bite a delightful experience. Customize it with your favorite seasonal veggies or proteins for an added twist. Enjoy this colorful salad as a satisfying main course that will impress family and friends alike!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce (divided, such as Primal Kitchen)
- 8 (6-inch) wooden skewers (pre-soaked)
- 1 cup avocado oil
- 1 large egg
- 1/2 cup unsweetened full fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon apple vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 garlic cloves (minced)
- 1/4 cup finely chopped fresh dill fronds
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 4 ears corn
- 2 tablespoons avocado oil
- 8 cups thinly sliced romaine lettuce (from about 2 small heads)
- 6 green onions (thinly sliced; green parts only)
- 16 ounces (about 2 cups) quartered grape tomatoes
- 1 (15-ounce) can black beans (drained and rinsed)
- 1/4 cup loosely packed, freshly chopped cilantro leaves
- 2 tablespoons freshly chopped basil
- 1 avocado (peeled, seeded, and diced into medium cubes)
Instructions
- Cut the chicken into bite-sized pieces and marinate in avocado oil, kosher salt, and 1 cup of BBQ sauce for 15 minutes.
- Thread marinated chicken onto soaked wooden skewers (4-5 pieces per skewer). Preheat your grill or grill pan to medium heat.
- Grill the skewers for about 5-7 minutes on each side until cooked through and charred. Brush with more BBQ sauce while grilling.
- In a large bowl, combine corn (grilled or raw), romaine lettuce, green onions, grape tomatoes, black beans, cilantro, basil, and diced avocado.
- Once skewers are done grilling and slightly cooled, remove chicken from skewers and add to the salad base. Drizzle with dressing made from avocado oil, egg, coconut milk, lemon juice, apple vinegar, garlic, dill fronds, parsley, onion powder, salt, and pepper.
- Toss gently to combine before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 90mg