Description
A vibrant, hearty salad featuring grilled BBQ chicken skewers, crisp romaine, sweet corn, black beans, avocado, and a creamy herby ranch dressing. Inspired by California Pizza Kitchen, this healthy salad is Whole30-compliant (with a few tweaks) and perfect for meal prep or summer cookouts.
Ingredients
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2 lbs chicken breast, cut into chunks
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3 tbsp avocado oil
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1 tsp kosher salt
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2 cups BBQ sauce (clean ingredients)
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8 wooden skewers (soaked)
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4 ears corn (omit for Whole30)
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2 tbsp avocado oil
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8 cups romaine, sliced
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6 green onions, sliced
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2 cups grape tomatoes, quartered
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1 can (15 oz) black beans, drained (omit for Whole30)
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¼ cup chopped cilantro
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2 tbsp chopped basil
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1 avocado, diced
Herby Ranch Dressing:
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1 cup avocado or light olive oil
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1 egg (or use Whole30 mayo)
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½ cup full-fat coconut milk
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2 tbsp lemon juice
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1 tbsp red wine vinegar
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1 tsp salt
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1 tsp onion powder
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2 garlic cloves, minced
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¼ cup chopped dill
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¼ cup chopped parsley
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1 tsp black pepper
Instructions
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Marinate chicken with oil, salt, and BBQ sauce.
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Grill chicken on skewers until cooked through.
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Grill corn, then slice off kernels.
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Blend dressing ingredients and mix in herbs.
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Assemble salad with romaine, veggies, corn, beans, avocado, and herbs.
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Top with grilled chicken skewers and drizzle with herby ranch.
Notes
- Omit corn and black beans for Whole30 compliance
- Dressing can be made ahead and stored for 1 week
- Chicken can be grilled in advance for easy meal prep
- Use metal skewers for convenience
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Grilling
- Cuisine: American-Inspired