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Sophie Bennett

High-Protein BBQ Chicken Skewer Salad

Grilled BBQ chicken skewers served over a fresh herb-packed salad with corn, avocado, and creamy coconut-lemon dressing.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts cut into chunks
  • 2 cups BBQ sauce
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 21 tbsp avocado oil divided
  • 8 6-inch wooden skewers (soaked)
  • 8 cups romaine lettuce chopped
  • 4 ears corn grilled or boiled, kernels removed
  • 1 15-ounce can black beans (drained)
  • 16 oz grape tomatoes halved
  • 1 avocado sliced
  • 6 green onions sliced
  • 1/4 cup cilantro leaves
  • 1/4 cup parsley
  • 2 tbsp basil leaves
  • 1/4 cup dill fronds
  • 1/2 cup unsweetened full-fat coconut milk
  • 1 egg for dressing emulsion
  • 1 tbsp red wine vinegar

Method
 

  1. Cut chicken into even chunks and mix with BBQ sauce, garlic, onion powder, salt, pepper, and lemon juice. Let marinate for at least 15 minutes.
  2. Soak wooden skewers in water for 20–30 minutes to prevent burning.
  3. Thread chicken onto skewers and preheat grill or grill pan over medium-high heat.
  4. Grill skewers for 10–15 minutes, turning until chicken is cooked through and slightly charred.
  5. In a large bowl, combine romaine, corn, black beans, tomatoes, avocado, green onions, and herbs.
  6. Whisk egg, avocado oil, coconut milk, lemon juice, and red wine vinegar until smooth and creamy.
  7. Place grilled chicken skewers over salad and drizzle with dressing before serving.

Notes

Don’t skip soaking skewers or they may burn quickly. Chicken should be cut evenly for consistent cooking. Dressing must be whisked slowly to emulsify properly. Best served fresh, but chicken can be stored separately for meal prep.