BBQ chicken skewer salad

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BBQ chicken skewer salad. This tasty summer salad made with grilled BBQ chicken skewers was inspired by California Pizza Kitchen. grit your teeth!
If you've ever dined at California Pizza Kitchen, you're probably familiar with their BBQ Chicken Salad. It has a variety of delicacies inside, is dressed with a herb ranch dressing, and has BBQ chicken on top. I made this at-home version with those flavors in mind, and I can already tell you guys are going to enjoy it.

And let's spend a moment discussing this Whole30 Herby Ranch because it merits some attention. You'll want to use this on everything once you've made it once, I promise. Even while purchasing store-bought ranch would expedite the preparation of this meal in a pinch, making your own ranch is TOTALLY worthwhile. I can't wait until you all give this a try!

BBQ chicken skewer salad ingredients 

For the chicken skewers:

  • 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

For the w30 herby ranch:

  • 1 cup light tasting oil I use Safflower Seed Oil or Avocado Oil. You can also use "light" olive oil, which is not the same as extra virgin; sub store-bought mayo
  • 1 egg
  • 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

For the salad:

  • 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

Instructions

Marinate the chicken:

The chicken should be pounded to a consistent 12 inch thickness using a meat mallet or the bottom of a large skillet. Slice into 2-inch cubes, then add to a big dish with oil, salt, and 1 cup of barbecue sauce. Stir thoroughly to mix. If preferred, cover and refrigerate for 4 to 8 hours to allow the food to marinate longer. Set aside to let the food sit for at least 20 minutes at room temperature.

Make the herby-ranch:

  • Fill a jar with a wide mouth that is slightly bigger than the opening of an immersion blender with oil. The egg should be cracked into the oil and allowed to sink to the bottom. Place the blade of the immersion blender on top of the yolk as you insert it into the jar. Keep the head still for at least 10 seconds, or until a thick, white, creamy mayo forms at the bottom by the head. The immersion blender should now be progressively raised and lowered until the entire jar has emulsified into a mayonnaise. (*Alternatively, you may use a cup of mayo from the grocery store. Simply choosing one with a mild flavor is what I advise.
  • Utilizing the immersion blender once more, combine the ingredients after adding the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic. Add black pepper, parsley, and dill after stirring. Keep chilled until you're ready to use. In the refrigerator, this keeps for up to a week.

Grill the chicken and make the salad:

  1. Apply avocado oil on the corn and rub it to coat it evenly.
  2. Grill should be heated to between 350 and 400 degrees Fahrenheit. Oil the grill grates by dipping a wadded paper towel in some oil and spreading it evenly over the grates with tongs. A little oil goes a long way in this situation, so take care not to use too much of it since that will guarantee the beginnings of a good flare-up.)
  3. When it is hot, add the corn and simmer for 10 to 12 minutes, turning every two minutes, until it is soft. In the meantime, put the skewers on the grill and cook them for 3 to 4 minutes on the first side, or until attractive grill marks appear.After flipping the skewers, liberally brush the grilled side with the reserved BBQ sauce. Cook the chicken for an additional 3 to 4 minutes, or until it is thoroughly cooked and has developed excellent grill marks on both sides. When grilling the chicken, the grill should be as tightly closed as you can. Set the chicken and corn aside until the corn is cool enough to handle.
  4. In the meantime, put the lettuce, tomatoes, green onions, black beans, cilantro, and basil in a big bowl. Toss the salad with your chosen quantity of dressing until the lettuce is thoroughly covered.
  5. The avocado dice and the corn, which has been removed from the cob, are added to the salad and gently combined once more.
  6. With the grilled chicken, serve.

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