Name: BBQ Chicken Skewer Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 4 cups mixed fresh vegetables (romaine lettuce, grape tomatoes, corn); 1 can (15 ounces) black beans; 1 avocado; 2 cups BBQ sauce (divided); 3 tablespoons avocado oil; 1 teaspoon kosher salt; 1 cup avocado oil (for dressing); 1 large egg; 1/2 cup unsweetened full fat coconut milk; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 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 (grilled or boiled); 2 tablespoons avocado oil (for salad base); 8 cups thinly sliced romaine lettuce; 6 green onions (thinly sliced, green parts only); 16 ounces (about 2 cups) quartered grape tomatoes; 1/4 cup loosely packed freshly chopped cilantro leaves; 2 tablespoons freshly chopped basil

BBQ Chicken Skewer Salad

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BBQ Chicken Skewer Salad is a vibrant dish that combines juicy grilled chicken skewers with fresh vegetables for a delightful meal. Perfect for summer gatherings or quick weeknight dinners, this salad offers a unique blend of flavors and textures. The smoky sweetness of BBQ sauce complements the crisp veggies, making it not just another salad but a culinary experience to savor. Easy to prepare and adaptable based on your pantry staples, this nutrient-rich dish is sure to impress everyone at your table.

Author: Alexa
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Approximately 6 servings 1x
Category: Main
Method: Grilling
Cuisine: American

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
4 cups mixed fresh vegetables (romaine lettuce, grape tomatoes, corn)
1 can (15 ounces) black beans
1 avocado
2 cups BBQ sauce (divided)
3 tablespoons avocado oil
1 teaspoon kosher salt
1 cup avocado oil (for dressing)
1 large egg
1/2 cup unsweetened full fat coconut milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
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 (grilled or boiled)
2 tablespoons avocado oil (for salad base)
8 cups thinly sliced romaine lettuce
6 green onions (thinly sliced, green parts only)
16 ounces (about 2 cups) quartered grape tomatoes
1/4 cup loosely packed freshly chopped cilantro leaves
2 tablespoons freshly chopped basil

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Instructions

Cut chicken into bite-sized pieces and marinate in avocado oil and salt. Thread onto soaked wooden skewers and brush with half the BBQ sauce.
Preheat grill to medium heat and cook skewers for 10-15 minutes, turning occasionally and basting with remaining BBQ sauce.
In a mixing bowl, whisk together dressing ingredients: avocado oil, egg, coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and pepper until smooth.
In a large bowl, layer romaine lettuce and top with corn, green onions, tomatoes, black beans, cilantro, basil, diced avocado. Place grilled skewers on top and drizzle with dressing before serving.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 36g
Cholesterol: 90mg

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