BBQ Chicken Skewer Salad

BBQ Chicken Skewer Salad

from thedefineddish.com
35 min
4 servings

This BBQ Chicken Skewer Salad is inspired by CPK's delicious creation, but complete with a homemade Whole30 Herby Ranch you're going to love!

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 cups bbq sauce (I use Primal Kitchen brand)
  • 8 [6-inch] wooden skewers (pre-soaked)
  • 1 cup light tasting oil
  • 1 egg ((omit if using store-bought mayo), see note))
  • ½ cup unsweetened full fat coconut milk
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 2 cloves minced garlic
  • ¼ cup finely chopped fresh dill fronds
  • ¼ cup finely chopped fresh parsley
  • 1 tsp freshly cracked black pepper
  • 4 ears corn ( *omit for Whole30)
  • 2 tbsp avocado oil
  • 8 cups thinly sliced romaine lettuce (or 2 small heads)
  • 6 green onions (thinly sliced (green part only))
  • 2 cups quartered grape tomatoes (or 16 ounces)
  • 1 [15-ounce] can black beans, drained and rinsed (*omit for Whole30)
  • ¼ cup loosely packed (freshly chopped cilantro leaves)
  • 2 tbsp freshly chopped basil leaves
  • 1 avocado (peeled and seed removed and diced medium)

Directions

  1. 1

    Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of bbq sauce. Stir until well combined. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours to refrigerate and marinate longer, if desired.

  2. 2

    Pour oil into a wide mouth jar (just slightly larger than the mouth of an immersion blender). Crack the egg into the oil and let sink to the bottom of the jar. Insert the immersion blender into the jar and rest the blade on top of the yolk. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head--about 10 seconds at least. Now, slowly raise the immersion blender up and down until the entire jar has emulsified into a mayo. (*alternatively, you can use a cup of store-bought mayo. I just recommend using one that is very light in flavor).

  3. 3

    Drizzle the corn with the avocado oil and rub to evenly coat.

BBQ Chicken Skewer Salad Recipe | Only Recipes