Description
Smoky grilled chicken skewers served over crisp romaine with charred corn, black beans, avocado, and creamy herby ranch dressing.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce
- 8 wooden skewers
- 1 cup avocado oil
- 1 large egg
- 1/2 cup full-fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon onion powder
- 2 garlic cloves
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 1 teaspoon black pepper
- 4 ears corn
- 8 cups romaine lettuce
- 6 green onions
- 16 ounces grape tomatoes
- 1 can black beans
- 1/4 cup cilantro
- 2 tablespoons basil
- 1 avocado
Instructions
- Pound the chicken to even thickness and cut into pieces.
- Marinate the chicken with avocado oil, salt, and BBQ sauce.
- Blend the dressing ingredients until creamy and refrigerate.
- Thread the chicken onto soaked skewers.
- Oil the corn and grill until lightly charred.
- Grill the chicken skewers and baste with BBQ sauce.
- Combine lettuce, onions, tomatoes, beans, cilantro, and basil in a bowl.
- Toss the salad with herby ranch dressing.
- Add grilled corn and diced avocado.
- Top the salad with grilled chicken skewers and serve immediately.
Notes
- Soak wooden skewers before grilling to prevent burning.
- Store dressing separately for the freshest leftovers.
- Use fresh herbs for the best ranch flavor.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 14
- Sodium: 980
- Fat: 38
- Saturated Fat: 7
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 9
- Protein: 42
- Cholesterol: 115