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BBQ Chicken Skewer Salad Bowl

A vibrant salad bowl featuring succulent grilled chicken, fresh vegetables, and a zesty BBQ dressing, perfect for summer gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (900 g)
  • 3 tablespoons avocado oil (45 ml)
  • 1 teaspoon kosher salt (5 g)
  • 2 cups BBQ sauce (475 ml)
  • 8 wooden skewers
  • 1 large egg
  • 1/2 cup unsweetened full-fat coconut milk (120 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon kosher salt (5 g)
  • 1 teaspoon onion powder (5 g)
  • 2 garlic cloves
  • 1/4 cup finely chopped fresh dill fronds (15 g)
  • 1/4 cup finely chopped fresh parsley (15 g)
  • 1 teaspoon freshly ground black pepper (5 g)
  • 4 ears corn
  • 8 cups thinly sliced romaine lettuce
  • 6 green onions
  • 16 ounces quartered grape tomatoes (450 g)
  • 1 can black beans (425 g)
  • 1/4 cup loosely packed freshly chopped cilantro leaves (15 g)
  • 2 tablespoons freshly chopped basil (10 g)
  • 1 avocado

Instructions

  1. Preheat the grill to medium-high heat.
  2. Marinate the chicken breasts with avocado oil, kosher salt, and 1 cup of BBQ sauce for at least 15 minutes.
  3. Prepare skewers by threading marinated chicken onto them.
  4. Grill skewers for about 7-10 minutes per side until fully cooked, brushing with additional BBQ sauce.
  5. Make the dressing by whisking together egg, coconut milk, lemon juice, apple cider vinegar, onion powder, garlic, dill, parsley, salt, and black pepper until smooth.
  6. Assemble the salad with romaine lettuce, green onions, grape tomatoes, black beans, corn, cilantro, and basil, drizzling half of the dressing over it.
  7. Serve by scooping the salad into bowls, topping with skewers, sliced avocado, and more dressing if desired.

Notes

For extra flavor, marinate chicken overnight. Adding a splash of sriracha can give the dressing a spicy kick.

Nutrition

Keywords: BBQ, Chicken, Salad, Summer, Skewers, Grilling