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CPK-Inspired BBQ Chicken Salad
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CPK-Inspired BBQ Chicken Salad

This homemade Grilled BBQ Chicken Skewer Salad captures that same restaurant magic but elevates it with a "from-scratch" philosophy featuring a dairy-free Herby Ranch that you'll want to drizzle on absolutely everything.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Servings: 6

Ingredients

  • For the Chicken Skewers:
  • 2 pounds boneless skinless chicken breasts
  • 3 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 2 cups BBQ sauce divided, such as Primal Kitchen
  • 8 6-inch wooden skewers, pre-soaked
  • For the Herby Ranch Dressing:
  • 1 cup avocado oil
  • 1 large egg
  • 1/2 cup unsweetened full fat coconut milk
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 garlic cloves minced
  • 1/4 cup finely chopped fresh dill fronds
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • For the Salad:
  • 4 ears corn
  • 2 tablespoons avocado oil
  • 8 cups thinly sliced romaine lettuce from about 2 small heads
  • 6 green onions thinly sliced (green parts only)
  • 16 ounces about 2 cups quartered grape tomatoes
  • 1 15-ounce can black beans drained and rinsed
  • 1/4 cup loosely packed freshly chopped cilantro leaves
  • 2 tablespoons freshly chopped basil
  • 1 avocado peeled, seeded, and diced into medium cubes

Instructions

  • Prep and Marinate the Chicken
  • Using a meat mallet or a heavy skillet, pound the chicken to a uniform 1/2-inch thickness. This ensures every piece cooks at the same rate. Cut into 2-inch pieces and toss in a bowl with oil, salt, and 1 cup of BBQ sauce. Let it marinate for at least 20 minutes (or up to 8 hours in the fridge).
  • The 15-Second Immersion Mayo
  • In a wide-mouth jar, combine the oil and egg. Place an immersion blender at the very bottom. Blend without moving for 10–15 seconds until it turns thick and white. Gently move the blender up and down to emulsify the remaining oil into a rich mayonnaise.
  • Finish the Herby Ranch
  • To your fresh mayo, add the coconut milk, lemon juice, vinegar, and seasonings. Blend until smooth, then stir in the fresh dill and parsley. Chill this in the fridge—it gets better as it sits!
  • Skewer and Prep the Corn
  • Thread 4–5 pieces of chicken onto each skewer. Coat your corn cobs in avocado oil to ensure they char beautifully without sticking.
  • Fire Up the Grill
  • Heat your grill to medium-high (350°F to 400°F). Clean and oil the grates using a wadded paper towel and tongs.
  • The Char Factor
  • Grill the corn for 10–12 minutes, turning often until tender and lightly charred. Place the chicken skewers on the grill for 3–4 minutes per side.
  • Pro Tip: After the first flip, baste the grilled side with more BBQ sauce for that sticky, caramelized finish.
  • Assemble the Feast
  • In a large bowl, toss the romaine, green onions, tomatoes, black beans, cilantro, and basil. Add a generous amount of your chilled Herby Ranch and toss. Cut the charred corn off the cob and add it to the bowl along with the diced avocado.
  • Serve
  • Plate the salad and crown each portion with a warm, smoky chicken skewer.