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Bbq Chicken Skewer Salad

Ingredients

• for the chicken skewers:
• ▢ 2 pounds boneless skinless chicken breasts
• ▢ 3 tbsp avocado oil
• ▢ 1 tsp kosher salt
• ▢ 2 cups bbq sauce I use Primal Kitchen brand
• ▢ 8 [6-inch] wooden skewers pre-soaked
• for the w30 herby ranch:
• ▢ 1 cup light tasting oil I use avocado oil. You can also use "light" olive oil, which is not the same as extra virgin; sub store-bought mayo, see note)
• ▢ 1 egg (omit if using store-bought mayo), see note)
• ▢ ½ cup unsweetened full fat coconut milk
• ▢ 2 tbsp lemon juice
• ▢ 1 tbsp red wine 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 and seed removed and diced medium

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