BBQ Chicken Skewer Salad with Whole30 Herby Ranch
A delightful salad featuring grilled chicken skewers with fresh veggies and a creamy herby ranch dressing, perfect for quick weeknight meals or casual gatherings.
Ingredients
For the Base
- 1 lb chicken breast, cubed Can substitute with chicken thighs for a juicier option.
- 1 whole bell pepper, cut into squares Use any color bell pepper.
- 1 whole red onion, cut into squares
- 1 whole zucchini, sliced
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
For the Sauce
- 1/4 cup olive oil Avocado oil can be used for a different taste.
- 1 tsp paprika
- to taste Salt and pepper
- Fresh herbs (parsley, dill, chives) for dressing Other herbs like cilantro can be used.
- 1 cup plain Greek yogurt (or dairy-free alternative) For those on a dairy-free diet, use plant-based yogurt.
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
To Serve
- Grilled skewers on top of the salad mix
Instructions
Preparation
- Preheat the grill to medium heat, ensuring it's ready for the skewers.
- In a bowl, combine cubed chicken, bell pepper, red onion, zucchini, olive oil, paprika, salt, and pepper. Mix well until everything is evenly coated.
- Thread the marinated chicken and vegetables onto skewers, alternating between items for a colorful presentation.
Grilling
- Place the skewers on the hot grill. Grill for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Chicken should reach an internal temperature of 165°F (75°C).
Dressing and Serving
- In a separate bowl, whisk together Greek yogurt, apple cider vinegar, garlic powder, onion powder, and chopped fresh herbs to create the dressing.
- In a large salad bowl, toss together mixed greens and halved cherry tomatoes.
- Top the salad with the grilled chicken skewers and drizzle the herby ranch dressing on top before serving.
Notes
For extra creaminess, consider a sprinkle of feta cheese on top. A squeeze of lemon juice just before serving brightens up the flavors.