2 pounds boneless skinless chicken breasts (for chicken skewers)

3 tbsp avocado oil (for chicken skewers)

1 tsp kosher salt (for chicken skewers)

2 cups BBQ sauce (I use Primal Kitchen brand, for chicken skewers)

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

1 cup light-tasting oil (for herby ranch)

1 egg (omit if using store-bought mayo, for herby ranch)

1/2 cup unsweetened full-fat coconut milk (for herby ranch)

2 tbsp lemon juice (for herby ranch)

1 tbsp red wine vinegar (for herby ranch)

1 tsp kosher salt (for herby ranch)

1 tsp onion powder (for herby ranch)

2 cloves minced garlic (for herby ranch)

1/4 cup finely chopped fresh dill fronds (for herby ranch)

1/4 cup finely chopped fresh parsley (for herby ranch)

1 tsp freshly cracked black pepper (for herby ranch)

4 ears corn (omit for Whole30, for salad)

2 tbsp avocado oil (for corn)

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

6 green onions, thinly sliced (green part only, for salad)

2 cups quartered grape tomatoes (or 16 ounces, for salad)

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

1/4 cup freshly chopped cilantro leaves (for salad)

2 tbsp freshly chopped basil leaves (for salad)

1 avocado, peeled, seed removed, and diced (for salad)