Fresh BBQ chicken skewers served over a vibrant salad with corn, avocado, black beans, and herb dressing for a high protein summer dinner.

Scale

2 boneless chicken breasts

2 tbsp avocado oil

1 tsp kosher salt

1/2 cup BBQ sauce

Wooden skewers

1/2 cup avocado oil

1 egg

1/4 cup full-fat coconut milk

2 tbsp lemon juice

1 tbsp red wine vinegar

2 garlic cloves

1 tbsp dill

1 tbsp parsley

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

2 corn cobs

1 romaine head

3 green onions

1 cup grape tomatoes

3/4 cup black beans

2 tbsp cilantro

1 tbsp basil

1 avocado

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1. Cut chicken into cubes and toss with avocado oil and salt.

2. Thread chicken onto skewers.

3. Grill skewers for 8–10 minutes turning occasionally.

4. Brush BBQ sauce during the last minutes of cooking.

5. Grill corn until lightly charred then slice kernels.

6. Blend dressing ingredients until smooth.

7. Chop romaine and combine with tomatoes, beans, corn and herbs.

8. Add avocado and toss with dressing.

9. Top salad with BBQ chicken skewers and serve.

Soak wooden skewers for 20 minutes before grilling.

Store dressing separately if meal prepping.