Description
A vibrant chopped salad featuring grilled BBQ chicken skewers, fresh corn, black beans, avocado, and crisp romaine, dressed with ranch for a smoky, flavorful meal.
Ingredients
- FOR THE CHICKEN SKEWERS:
- 2 lbs boneless, skinless chicken breasts, cut into 2-inch cubes
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 2 cups BBQ sauce, divided
- 8 wooden skewers (6-inch), soaked in water
- FOR THE CHOPPED SALAD:
- 4 ears fresh corn, shucked
- 2 tbsp avocado oil, for corn
- 8 cups thinly sliced romaine lettuce
- 6 green onions, thinly sliced (green parts only)
- 2 cups grape tomatoes, quartered
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped fresh basil
- 1 avocado, diced
- Ranch dressing, to taste
Instructions
- Prepare the chicken: Pound chicken breasts to a uniform 1/2-inch thickness, then cut into approximately 2-inch cubes.
- Marinate the chicken: In a large bowl, toss the chicken cubes with 3 tablespoons of avocado oil, kosher salt, and 1 cup of BBQ sauce. Allow to marinate at room temperature for at least 20 minutes, or refrigerate for 4-8 hours for deeper flavor.
- Prepare skewers: Thread the marinated chicken onto the pre-soaked wooden skewers.
- Grill the chicken and corn: Preheat your grill to medium-high heat (350-400°F/175-200°C). Lightly oil the grates. Rub the shucked corn with 2 tablespoons of avocado oil.
- Place the corn on the grill and cook for 10-12 minutes, turning every 2 minutes, until tender with some char marks.
- Meanwhile, grill the chicken skewers for 3-4 minutes per side, or until cooked through and nicely charred, closing the lid as much as possible. Baste the grilled sides with the remaining 1 cup of BBQ sauce as you turn them.
- Transfer grilled chicken and corn to a platter and let cool slightly. Once cooled, carefully cut the corn kernels off the cobs.
- Assemble the salad: In a large bowl, combine the sliced romaine, green onions, quartered grape tomatoes, rinsed black beans, fresh cilantro, and basil.
- Add the grilled corn kernels and diced avocado to the salad bowl.
- Drizzle with your desired amount of ranch dressing and toss gently to combine.
- Serve the chopped salad topped with the grilled BBQ chicken skewers.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- For best flavor, marinate the chicken overnight if time allows.
- Adjust BBQ sauce and ranch dressing to taste for desired level of smokiness and creaminess.
- This recipe is best served immediately while the chicken and corn are warm.