For the Chicken Skewers:

2 pounds boneless skinless chicken breasts

3 tbsp avocado oil

1 tsp kosher salt

2 cups BBQ sauce (Primal Kitchen or your choice)

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)

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

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

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For the Chicken Skewers:

Preheat your grill or grill pan to medium-high heat.
Cut the chicken breasts into bite-sized cubes and drizzle with avocado oil. Season with kosher salt.
Thread the chicken onto pre-soaked skewers.
Brush the skewers with BBQ sauce on all sides.
Grill the skewers for 4-5 minutes per side or until cooked through and slightly charred.
Remove and set aside to cool slightly before serving.

For the W30 Herby Ranch:

Combine all ranch ingredients (oil, egg, coconut milk, lemon juice, red wine vinegar, salt, onion powder, garlic, dill, parsley, and black pepper) in a blender or food processor.
Blend until smooth. Taste and adjust seasoning as needed.

For the Salad:

If using corn, grill the ears for 3-4 minutes, turning occasionally until lightly charred. Cool slightly, then cut kernels off the cob.
In a large salad bowl, combine lettuce, green onions, grape tomatoes, black beans (if using), cilantro, basil, and avocado.
Drizzle with avocado oil and toss gently.
Arrange grilled chicken skewers on top of the salad.
Serve with the herby ranch dressing on the side or drizzle over the salad before serving.

Storage: Store salad and chicken skewers separately in airtight containers. Salad lasts for 2 days, chicken for 3 days.

Reheating: Reheat chicken skewers in a microwave or grill to avoid overcooking. Add ranch just before serving to keep the salad fresh.

Whole30 Option: Omit corn and black beans for a compliant version.