Ingredients
INGREDIENTS:
2 pounds boneless skinless chicken breasts
3 tbsp avocado oil
1 tsp kosher salt
2 cups BBQ sauce (Primal Kitchen brand)
4 ears corn (omit for Whole30)
8 cups thinly sliced romaine lettuce
6 green onions (green part only)
2 cups quartered grape tomatoes
1 (15-ounce) can black beans (omit for Whole30)
¼ cup chopped fresh cilantro 2 tbsp chopped fresh basil 1 avocado, diced
For the W30 Herby Ranch: 1 cup light tasting oil (avocado 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
2 cloves minced garlic ¼ cup chopped fresh dill 1 tsp freshly cracked black pepper
Instructions
Marinate the chicken: Pound chicken to ½ inch thickness, cube, and mix with oil, salt, and 1 cup BBQ sauce. Marinate for 20 minutes or longer.
Make the Herby-Ranch: Blend oil and egg in a jar with an immersion blender until mayo forms. Add coconut milk, lemon, vinegar, salt, onion powder, and garlic; blend again. Stir in dill, parsley, and pepper. Refrigerate.
Grill the Chicken and Make the salad: Drizzle corn with avocado oil and grill until tender. Grill chicken skewers until cooked through, basting with BBQ sauce.
In a bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Toss with dressing. Add corn and avocado, mix gently. Serve with grilled chicken. Enjoy!
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 15 minutes, Total Time: 35 minutes, Servings: 4, Calories: Approx. 450, Net Carbs: Approx. 15g, Fats: Approx. 25g, Protein: Approx. 35g