BBQ Chicken Skewer Salad (Print Version)

# Ingredients:

→ Chicken Skewers

01 - 2 pounds boneless skinless chicken breasts
02 - 3 tablespoons avocado oil
03 - 1 teaspoon kosher salt
04 - 2 cups BBQ sauce
05 - 8 (6-inch) wooden skewers, pre-soaked

→ Herby Ranch

06 - 1 cup light tasting oil (avocado or light olive oil)
07 - 1 egg
08 - ½ cup unsweetened full fat coconut milk
09 - 2 tablespoons lemon juice
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon kosher salt
12 - 1 teaspoon onion powder
13 - 2 cloves garlic, minced
14 - ¼ cup finely chopped fresh dill
15 - ¼ cup finely chopped fresh parsley
16 - 1 teaspoon freshly cracked black pepper

→ Salad

17 - 4 ears corn
18 - 2 tablespoons avocado oil
19 - 8 cups thinly sliced romaine lettuce
20 - 6 green onions, thinly sliced (green part only)
21 - 2 cups quartered grape tomatoes
22 - 1 (15-ounce) can black beans, drained and rinsed
23 - ¼ cup fresh cilantro leaves
24 - 2 tablespoons fresh basil leaves
25 - 1 avocado, diced

# Instructions:

01 - Pound chicken to ½ inch thickness, cube into 2-inch pieces. Mix with oil, salt, and 1 cup BBQ sauce. Marinate 20 minutes to 8 hours
02 - Blend oil and egg with immersion blender until emulsified. Add remaining ingredients and blend. Stir in herbs
03 - Oil and grill corn 10-12 minutes. Cook chicken skewers 3-4 minutes per side, basting with BBQ sauce
04 - Combine lettuce, vegetables, herbs, and dressing. Add grilled corn and avocado
05 - Top salad with grilled chicken skewers

# Notes:

01 - Can use store-bought mayo for ranch (1 cup needed)
02 - Omit corn and beans for Whole30 compliance

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