Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 3 tbsp avocado oil
- 2 cups BBQ sauce (Primal Kitchen recommended)
- 8 cups thinly sliced romaine lettuce
- 1 avocado, diced
- 1 cup light tasting oil (for dressing)
- ½ cup unsweetened full-fat coconut milk
- 2 tbsp lemon juice
- 1 tbsp apple cider 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
- 6 green onions (thinly sliced, green part only)
- 2 cups quartered grape tomatoes
- ¼ cup loosely packed freshly chopped cilantro leaves
- 2 tbsp freshly chopped basil leaves
Instructions
- Cut chicken into bite-sized pieces and coat with avocado oil and kosher salt.
- Marinate the chicken in BBQ sauce for at least 30 minutes.
- Thread marinated chicken onto pre-soaked wooden skewers.
- Grill skewers over medium heat for 10-15 minutes until cooked through.
- While grilling, mix dressing ingredients until smooth.
- In a large bowl, layer lettuce, tomatoes, green onions, avocado, and herbs.
- Slice grilled chicken directly into the salad and drizzle with dressing before tossing gently.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg