Description
Mediterranean-inspired BBQ chicken skewer salad brings zesty grilled flavors to crisp greens. Fresh herbs, tangy feta, and smoky chicken create a light summer meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) boneless, skinless chicken breasts
Marinades and Sauces:
- 3 tablespoons (45 milliliters) avocado oil
- 2 cups (480 milliliters) BBQ sauce
- 1 teaspoon (5 grams) kosher salt
Herbs and Seasonings:
- 1 teaspoon (5 grams) kosher salt
- 1 teaspoon (5 grams) onion powder
- 1 teaspoon (5 grams) freshly cracked black pepper
- 2 cloves garlic, minced
- ¼ cup (15 grams) finely chopped fresh dill
- ¼ cup (15 grams) finely chopped fresh parsley
- ¼ cup (15 grams) freshly chopped cilantro
- 2 tablespoons (8 grams) freshly chopped basil
Additional Ingredients:
- 8 (6-inch) wooden skewers (pre-soaked)
- 1 cup (240 milliliters) light-tasting oil
- 1 egg
- ½ cup (120 milliliters) unsweetened full-fat coconut milk
- 2 tablespoons (30 milliliters) lemon juice
- 4 ears of corn
- 8 cups thinly sliced romaine lettuce
- 6 green onions, thinly sliced (green part only)
- 2 cups (300 grams) quartered grape tomatoes
- 1 (15-
Instructions
- Create an even thickness of chicken breasts by gently pounding them with a meat mallet or heavy skillet. Cube the meat into uniform pieces.
- Immerse the chicken cubes in a vibrant marinade of avocado oil, kosher salt, and BBQ sauce. Ensure complete coating and let it rest at room temperature or refrigerate for enhanced flavor infusion.
- Craft the herby ranch dressing by creating a homemade mayonnaise using oil and an egg. Stabilize the emulsion by carefully blending with an immersion blender until creamy and smooth.
- Enhance the mayo base by incorporating coconut milk, lemon juice, seasonings, and aromatic herbs. Blend thoroughly and refrigerate to allow flavors to meld together.
- Prepare corn by lightly coating with avocado oil, ensuring even coverage for optimal grilling results.
- Fire up the grill to medium-high temperature and lightly oil the grates to prevent sticking.
- Grill corn, rotating every two minutes, until achieving a tender texture with beautiful char marks.
- Simultaneously place chicken skewers on the grill, cooking for 3-4 minutes per side. Baste with reserved BBQ sauce to develop rich, caramelized flavors.
- Remove grilled corn and chicken, allowing them to rest and cool slightly for easier handling.
- Assemble the salad by combining crisp romaine, green onions, juicy tomatoes, hearty black beans, and fresh herbs in a large bowl.
- Drizzle with herby ranch dressing and toss until ingredients are evenly coated.
- Slice corn kernels directly into the salad and add creamy diced avocado.
- Garnish with the perfectly grilled BBQ chicken skewers and serve immediately for maximum flavor and freshness.
Notes
- Marinate chicken for at least 20 minutes to infuse deep, tangy BBQ flavor into every bite.
- Homemade mayo creates a creamy, rich ranch dressing that elevates the entire salad experience.
- Grilling corn and chicken simultaneously maximizes outdoor cooking efficiency and adds smoky char.
- Refrigerated dressing stays fresh up to one week, making it perfect for meal prep and quick lunches.
- Toss salad gently to maintain fresh ingredients’ crisp texture and prevent wilting.
- Let grilled items rest briefly after cooking to lock in juices and prevent dryness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 32 g
- Cholesterol: 80 mg