Name: BBQ Chicken Skewer Salad
Ingredients: 2 pounds boneless, skinless chicken breasts; 3 tablespoons avocado oil; 1 teaspoon kosher salt; 2 cups BBQ sauce, (divided, such as Primal Kitchen); 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 ((from about 2 small heads)); 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)

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce, (divided, such as Primal Kitchen)
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 ((from about 2 small heads))
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

Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2-inch thickness. Cut 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 to 8 hours.
In a wide-mouth jar, add the oil and egg. Use an immersion blender and, without moving it, gently blend until the mixture turns white, creamy, and thick, 10 to 15 seconds. Slowly move the immersion blender up and down until the oil and egg have emulsified into a mayonnaise.
Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and blend until combined. Stir in the dill, parsley, and black pepper. Refrigerate until ready to use.
Thread the chicken onto the prepared wooden skewers, 4 to 5 pieces each, and set aside.
Drizzle the corn with the avocado oil and rub to evenly coat.
Heat the grill over medium-high heat (350 to 400) and oil the grill grates. (To do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates.)
When hot, add the corn and grill until tender, 10 to 12 minutes total, turning often. Place the chicken skewers on the grill and cook for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and baste the grilled side with the reserved BBQ sauce. Continue to grill until chicken is cooked through and nice grill marks have formed on both sides, 3 to 4 minutes. Transfer the corn and the chicken to a platter and let cool slightly.
In a large bowl, combine the lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add your desired amount of dressing to the salad and toss until the lettuce is well coated.
Cut the corn from the cob and add to the salad along with the diced avocado, gently tossing once more to combine.
Top with the grilled chicken skewers, serve, and enjoy!

Nutrition

Calories: 953 kcal
Sugar: 39 g
Fat: 64 g
Carbohydrates: 61 g
Protein: 39 g