Directions
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Marinate the Chicken: Start by cutting the chicken breasts into bite-sized pieces. In a medium bowl, combine 3 tablespoons of avocado oil, 1 teaspoon of kosher salt, and 2 cups of BBQ sauce. Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Allow the chicken to marinate for at least 30 minutes or up to 2 hours for a tremendous depth of flavor.
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Make the Herby-Ranch: While the chicken marinates, prepare the herby-ranch dressing. In a blender, combine 1 cup of light tasting oil, 1 egg (if using), ½ cup of coconut milk, 2 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of kosher salt, 1 teaspoon of onion powder, and 2 cloves of minced garlic. Blend until smooth. Add ¼ cup of finely chopped dill, ¼ cup of parsley, and 1 teaspoon of freshly cracked black pepper. Blend again until well combined. Adjust seasonings if necessary and set aside.
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Grill the Chicken and Make the Salad: Preheat your grill to medium-high. Thread the marinated chicken onto the pre-soaked skewers. Grill the chicken skewers for about 6-8 minutes, turning them occasionally, until cooked through and slightly charred. Remove from the grill and let them rest for a few minutes.
While the chicken rests, heat 2 tablespoons of avocado oil in a skillet. Add the corn (if using) and sauté for about 3-4 minutes until it’s tender.
In a large salad bowl, add the 8 cups of sliced romaine, 6 sliced green onions, 2 cups of quartered grape tomatoes, black beans if using, cilantro, and basil. Toss gently to combine. Top the salad with the grilled chicken skewers and sprinkle the sautéed corn over the top. Drizzle the herby-ranch dressing over the salad just before serving for a tremendous burst of flavor.
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