Description
Tender grilled chicken skewers marinated in rich barbecue sauce, served on a bed of romaine with crisp seasonal vegetables, roasted corn, and a creamy coconut ranch dressing. A smoky, fresh, and satisfying balanced salad.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 5cm cubes
1 cup BBQ sauce (divided into two portions)
1 cup avocado oil (plus 2 tbsp for grilling)
4 fresh corn cobs (or 1.5 cups frozen corn, grilled)
1/2 cup full-fat coconut milk
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 ripe avocado, diced
1/4 cup fresh cilantro, chopped
1 tbsp red wine vinegar (for dressing)
Salt and black pepper to taste
Instructions
Combine chicken cubes with 1 cup BBQ sauce in a bowl; refrigerate for 15-20 minutes
Skewer marinated chicken pieces, threading with corn cobs
Heat 2 tbsp avocado oil on a grill; cook skewers over medium-high heat for 8-10 minutes, rotating occasionally and brushing with remaining BBQ sauce until caramelized
In a blender, combine coconut milk, red wine vinegar, herb, salt, and pepper until smooth
Place romaine, tomatoes, black beans, and avocado on a platter
Arrange skewers on top; drizzle with coconut ranch dressing and an additional 1/2 cup BBQ sauce
Serve immediately for best temperature contrast
Notes
For vegan version: Use soy marinated tofu instead of chicken
Fresh corn is preferred for char texture, but frozen works in a pinch
Rest grilled skewers for 5 minutes for juicier chicken
Store leftovers in airtight container for 3 days (keep dressing separate)
- Prep Time: 30
- Cook Time: 20
- Category: Healthy Salad Recipes for Busy Families
- Method: Grilling
- Cuisine: American Modern
Nutrition
- Serving Size: 1 full salad
- Calories: 650
- Sugar: 12g
- Sodium: 580mg
- Fat: 54g
- Saturated Fat: 32g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 120mg