1-Begin by preparing the chicken: Pound the 2 pounds of boneless skinless chicken breasts to about ½ inch thickness, then cube them into 2-inch pieces. Mix these with 3 tablespoons avocado oil, 1 teaspoon kosher salt, and 1 cup BBQ sauce, and let it marinate for at least 20 minutes at room temperature or up to 4-8 hours in the fridge for deeper flavor.

2-Next, make the herby ranch dressing: Blend 1 cup light tasting oil with 1 egg using an immersion blender until it forms a thick mayo. Slowly add the rest, including ½ cup unsweetened full fat coconut milk, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 2 cloves minced garlic, then blend again. Stir in ¼ cup finely chopped fresh dill, ¼ cup finely chopped fresh parsley, and 1 teaspoon freshly cracked black pepper, and refrigerate until you’re ready to use it.

3-Now, grill the goodies: Coat 4 ears of corn with 2 tablespoons avocado oil and grill on medium-high heat for 10-12 minutes, turning every 2 minutes. Thread the marinated chicken onto the 8 pre-soaked six-inch wooden skewers and grill until cooked through, basting with the reserved BBQ sauce after flipping, about 3-4 minutes per side. Once done, let the corn cool and cut the kernels from the cob.

4-Finally, assemble the salad: In a large bowl, combine 8 cups thinly sliced romaine lettuce, 6 thinly sliced green onions (green parts only), 2 cups quartered grape tomatoes, the black beans if using, ¼ cup chopped cilantro, and 2 tablespoons chopped basil. Toss with your desired amount of herby ranch dressing, then gently add the corn kernels and 1 diced medium avocado. Top with the grilled chicken skewers and serve right away for the best taste.