INGREDIENTS
CHICKEN SKEWERS:
- 3 large organic chicken breasts
- ½ cup organic bbq sauce
- 6 bamboo skewers
SALAD:
- 2 small heads of organic romaine lettuce
- ¼ small red onion (finely chopped)
- 1 medium sized organic vine ripened tomato (finely chopped)
- 1 organic head of corn
- ½ organic english cucumber (finely chopped)
- 1 avocado (chopped)
RANCH DRESSING:
- 1 cup avocado oil mayonnaise
- ½ cup organic whole milk
- 2 tablespoons freshly squeezed organic lemon juice
- 4 organic garlic cloves (minced)
- 1 teaspoon sea salt
- 1 teaspoon organic onion powder
- 1 teaspoon organic garlic powder
- 1 teaspoon freshly ground black pepper
- ¼ cup organic fresh dill (finely chopped)
INSTRUCTIONS
- Chop the chicken into cubes, and place in a glass pyrex dish.
- Cover with the bbq sauce. Set aside for 20 minutes to marinate.
- Wash and chop the lettuce, tomato, avocado, onion and dill.
- Heat the bbq to medium high heat.
- Chop the garlic.
- Mix the mayo, milk and lemon juice.
- Stir well. Then, add the onion powder, garlic powder, dill, garlic, salt and pepper.
- Stir well again and set aside.
- Skewer the chicken.
- Once the bbq is heated, bbq the chicken and corn for a few minutes on each side such that there is a char on each.
- Once the corn cools off, use a knife to remove the corn from the cobb.
- Then, in a large bowl, add the lettuce and top with the tomato, avocado, corn and onion.
- Toss with ¼ cup or so of the dressing.
- Serve with a skewer or 2 of chicken.
