Name: Grilled Chicken Skewers with Herby Ranch Salad
Prep time: 15 min
Cook time: PT-487103H53M26S
Total time: PT-487103H53M26S
Cuisine: American
Ingredients: For the Chicken Skewers:; 2 pounds boneless skinless chicken breasts; 3 tbsp avocado oil; 1 tsp kosher salt; 2 cups BBQ sauce (Primal Kitchen brand recommended); 8 [6-inch] wooden skewers (pre-soaked); For the W30 Herby Ranch:; 1 cup light tasting oil (avocado oil or light olive oil); 1 egg (omit if using store-bought mayo, see note); ½ cup unsweetened full-fat coconut milk; 2 tbsp lemon juice; 1 tbsp vegetabale brooth vinegar; 1 tsp kosher salt; 1 tsp onion powder; 2 cloves minced garlic; ¼ cup finely chopped fresh dill fronds; ¼ cup finely chopped fresh parsley; 1 tsp freshly cracked black pepper; For the Salad:; 4 ears corn (omit for Whole30); 2 tbsp avocado oil; 8 cups thinly sliced romaine lettuce (or 2 small heads); 6 green onions (thinly sliced, green part only); 2 cups quartered grape tomatoes (or 16 ounces); 1 [15-ounce] can black beans, drained and rinsed (omit for Whole30); ¼ cup loosely packed freshly chopped cilantro leaves; 2 tbsp freshly chopped basil leaves; 1 avocado (peeled, seed removed, and diced medium)

Description

A vibrant and flavorful meal featuring grilled chicken skewers paired with a fresh, herby ranch salad, perfect for anyone following Whole30 or craving a healthy, satisfying dish.

Ingredients

For the Chicken Skewers:
2 pounds boneless skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups BBQ sauce (Primal Kitchen brand recommended)
8 [6-inch] wooden skewers (pre-soaked)
For the W30 Herby Ranch:
1 cup light tasting oil (avocado oil or light olive oil)
1 egg (omit if using store-bought mayo, see note)
½ cup unsweetened full-fat coconut milk
2 tbsp lemon juice
1 tbsp vegetabale brooth vinegar
1 tsp kosher salt
1 tsp onion powder
2 cloves minced garlic
¼ cup finely chopped fresh dill fronds
¼ cup finely chopped fresh parsley
1 tsp freshly cracked black pepper
For the Salad:
4 ears corn (omit for Whole30)
2 tbsp avocado oil
8 cups thinly sliced romaine lettuce (or 2 small heads)
6 green onions (thinly sliced, green part only)
2 cups quartered grape tomatoes (or 16 ounces)
1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)
¼ cup loosely packed freshly chopped cilantro leaves
2 tbsp freshly chopped basil leaves
1 avocado (peeled, seed removed, and diced medium)

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Instructions

A vibrant and flavorful meal featuring grilled chicken skewers paired with a fresh, herby ranch salad, perfect for anyone following Whole30 or craving a healthy, satisfying dish.

Notes

For a creamier ranch dressing, substitute coconut milk with soaked cashews.
If you’re following Whole30, omit the corn and black beans from the salad.
To store, refrigerate the leftover chicken for up to 3 days. The dressing can be stored for up to a week in the fridge.
If using store-bought BBQ sauce, make sure it meets your dietary needs (especially for Whole30 or clean eating).
To avoid soggy salad, serve the dressing separately and toss the salad just before serving.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Main Dish
Method: Grilling, Blending, Tossing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 400-500
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 4g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 35g
Cholesterol: 100mg