2 pounds boneless skinless chicken breasts

3 tbsp avocado oil

1 tsp kosher salt

2 cups BBQ sauce (Primal Kitchen recommended)

8 [6-inch] wooden skewers (pre-soaked)

1 cup light tasting oil (avocado oil or light olive oil)

1 egg (omit if using store-bought mayo)

½ cup unsweetened full-fat coconut milk

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp kosher salt

1 tsp onion powder

2 cloves minced garlic

¼ cup finely chopped fresh dill fronds

¼ cup finely chopped fresh parsley

1 tsp freshly cracked black pepper

4 ears corn (omit for Whole30)

2 tbsp avocado oil

8 cups thinly sliced romaine lettuce (or 2 small heads)

6 green onions (thinly sliced, green part only)

2 cups quartered grape tomatoes (about 16 ounces)

1 [15-ounce] can black beans, drained and rinsed (omit for Whole30)

¼ cup freshly chopped cilantro leaves

2 tbsp freshly chopped basil leaves

1 avocado (peeled, seed removed, diced)