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BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad
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BBQ Chicken Skewer Salad is a vibrant and satisfying meal that beautifully combines grilled chicken skewers with a medley of fresh vegetables. Perfect for summer gatherings or weeknight dinners, this dish is not only flavorful but also easy to prepare. The smoky taste of BBQ chicken pairs perfectly with crisp romaine, juicy tomatoes, and creamy avocado, creating a delightful balance of textures and flavors. With a quick preparation time and customizable ingredients, this salad is an ideal choice for those seeking a nutritious yet delicious option.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 2 cups BBQ sauce (divided)
  • 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 red wine 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
  • 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

  1. Cut chicken into uniform pieces and marinate with 3 tablespoons of avocado oil and kosher salt.
  2. Thread the marinated chicken onto pre-soaked wooden skewers.
  3. Grill skewers over medium-high heat for 10-15 minutes until cooked through, turning occasionally.
  4. Prepare the dressing by whisking together avocado oil, egg, coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper.
  5. While grilling, cook corn until tender; cut kernels off the cob.
  6. In a large bowl, combine lettuce, corn kernels, green onions, tomatoes, black beans, cilantro, basil, and diced avocado.
  7. Remove chicken from skewers and place on top of the salad base. Drizzle with dressing before serving.

Nutrition

Find it online: https://weeknightdish.com/bbq-chicken-skewer-salad/