Description
Grilled BBQ chicken skewers served over a fresh, vibrant salad with homemade herby ranch dressing. A perfect gluten-free and dairy-free summer dinner.
Ingredients
Chicken Skewers:
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
- 2 cups BBQ sauce
- 8 (6-inch) wooden skewers, pre-soaked
Herby Ranch:
- 1 cup light tasting oil (avocado or light olive oil)
- 1 egg
- 1/2 cup unsweetened full fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon freshly cracked black pepper
Salad:
- 4 ears corn
- 2 tablespoons avocado oil
- 8 cups thinly sliced romaine lettuce
- 6 green onions, thinly sliced (green part only)
- 2 cups quartered grape tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh basil leaves
- 1 avocado, diced
Instructions
1. Pound the chicken to 1/2-inch thickness and cube into 2-inch pieces. Toss with avocado oil, salt, and 1 cup of BBQ sauce. Marinate for at least 20 minutes or up to 8 hours.
2. To make the herby ranch, blend the oil and egg with an immersion blender until emulsified. Add the coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic, blending until smooth. Stir in the dill, parsley, and black pepper.
3. Preheat grill to medium-high. Brush corn with avocado oil and grill for 10–12 minutes, turning occasionally, until lightly charred. Remove and set aside.
4. Thread marinated chicken onto soaked skewers. Grill skewers for 3–4 minutes per side, basting with remaining BBQ sauce, until cooked through.
5. In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Cut corn from the cob and add to the salad along with diced avocado. Toss with desired amount of herby ranch dressing.
6. Top the salad with grilled BBQ chicken skewers and serve immediately.
Notes
For a shortcut, substitute 1 cup store-bought mayonnaise for the homemade mayo base in the ranch.
To make Whole30 compliant, omit the corn and black beans and ensure your BBQ sauce is compliant.
Tools needed: grill, immersion blender, meat mallet, and wooden skewers.