BBQ Chicken Skewer Salad with grilled corn, black beans, fresh herbs, and creamy herby ranch dressing.

Scale

2 pounds boneless, skinless chicken breasts

3 tablespoons avocado oil

1 teaspoon kosher salt

2 cups BBQ sauce, divided

8 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 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

1. Pound chicken to even thickness and cut into pieces.

2. Marinate with oil, salt, and BBQ sauce.

3. Blend oil and egg to create mayonnaise.

4. Add coconut milk, lemon, vinegar, and seasonings to dressing.

5. Grill corn until tender.

6. Grill chicken skewers and baste with BBQ sauce.

7. Combine lettuce, vegetables, and herbs.

8. Add corn and avocado.

9. Top with grilled chicken skewers and serve.

Soak skewers before grilling.

Store dressing separately if meal prepping.

Use fresh herbs for best flavor.