2 pounds boneless, skinless chicken breasts
3 tablespoons avocado oil
1 teaspoon kosher salt
2 cups BBQ sauce, (divided, such as Primal Kitchen)
8 (6-inch) wooden skewers, (pre-soaked)
1 cup avocado oil
1 large egg
1/2 cup unsweetened full fat coconut milk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1 teaspoon onion powder
2 garlic cloves, (minced)
1/4 cup finely chopped fresh dill fronds
1/4 cup finely chopped fresh parsley
1 teaspoon freshly ground black pepper
4 ears corn
2 tablespoons avocado oil
8 cups thinly sliced romaine lettuce ((from about 2 small heads))
6 green onions, (thinly sliced (green parts only))
16 ounces (about 2 cups) quartered grape tomatoes
1 (15-ounce) can black beans (drained and rinsed)
1/4 cup loosely packed, freshly chopped cilantro leaves
2 tablespoons freshly chopped basil
1 avocado, (peeled, seeded, and diced into medium cubes)