If you’ve been searching for a salad that actually fills you up, this BBQ Chicken Skewer Salad is exactly what you need.
Smoky, charred chicken skewers land right on top of a crisp, colorful bed of greens, and that combination of warm grilled meat with cool, crunchy salad is absolutely irresistible.
This is the kind of meal that works just as well for a quick weeknight dinner as it does for impressing guests at a backyard cookout.
The chicken gets marinated in a bold BBQ sauce, threaded onto skewers, and grilled until caramelized and juicy.
Then it goes straight onto a hearty salad loaded with corn, black beans, cherry tomatoes, red onion, and a smoky ranch or creamy BBQ dressing.
It’s fresh, filling, and honestly one of those recipes you’ll come back to again and again all summer long.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 30 minutes marinating) |
| Cook Time | 12 minutes |
| Total Time | 1 hour 2 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
If you love hearty grilled chicken salads, you might also enjoy this Strawberry Chicken Spinach Salad for another fresh and satisfying combination.
Why You’ll Love This BBQ Chicken Skewer Salad
This salad genuinely hits every note you want in a meal: smoky, savory, fresh, creamy, and just a little bit tangy from the dressing.
It comes together quickly once the chicken is marinated, making it perfect for busy weeknights when you still want something that tastes like you put in real effort.
- Big, bold flavors – The BBQ-marinated chicken adds deep smoky sweetness that transforms a simple salad into something truly craveable.
- Meal-prep friendly – You can marinate the chicken ahead of time and have everything prepped and ready to assemble in minutes.
- Endlessly customizable – Swap in your favorite greens, add avocado, or use a different dressing to make it your own.
- Great for entertaining – Skewers look stunning laid across a salad, making this dish a natural showstopper at any table.
- Nutritious and filling – Loaded with lean protein, fiber, and fresh vegetables, this salad keeps you satisfied for hours.
For another chicken salad idea that’s great for gatherings, check out this Cranberry Chicken Salad, it’s just as impressive and easy to make.
Ingredients
This recipe uses simple, accessible ingredients. The magic is all in the BBQ marinade and the combination of fresh salad components that complement those smoky grilled flavors perfectly.
For the BBQ Chicken Skewers:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 3/4 cup BBQ sauce (store-bought or homemade), divided
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 wooden or metal skewers
For the Salad Base:
- 6 cups romaine lettuce, chopped
- 2 cups mixed greens or baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned and drained, or thawed frozen)
- 1 cup canned black beans, rinsed and drained
- 1/2 small red onion, thinly sliced
- 1 large avocado, diced
- 1/2 cup shredded Mexican blend or cheddar cheese
- 1/4 cup fresh cilantro leaves
For the Creamy BBQ Ranch Dressing:
- 1/3 cup ranch dressing
- 3 tablespoons BBQ sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce (optional, for a little heat)
- Salt and pepper to taste
Read Also: BBQ Sauce Recipe
Kitchen Equipment Needed
You don’t need any special tools for this recipe, but a few key pieces of equipment make the process smooth and the results even better.
- Outdoor grill or grill pan – For getting those beautiful char marks on the chicken skewers
- Wooden or metal skewers – Wooden skewers should be soaked in water for 30 minutes before use to prevent burning
- Large mixing bowl – For marinating the chicken and tossing the salad
- Small mixing bowl – For whisking together the BBQ ranch dressing
- Sharp chef’s knife and cutting board – For prepping the chicken and salad vegetables
- Instant-read meat thermometer – To check that chicken reaches the safe internal temperature of 165°F (74°C)
- Tongs – For flipping skewers on the grill
- Large serving platter or individual salad bowls
For another dish where a grill pan really shines, try these Grilled Lemon Herb Chicken Skewers, the technique is nearly identical and the results are stunning.
Recommended Products for This Recipe
These are my personal go-to picks that genuinely make this recipe easier and more delicious.
I’ve tested plenty of options over the years, and these are the ones I keep coming back to.
1. Weber Original Kettle Charcoal Grill
A good charcoal grill gives your BBQ chicken skewers that authentic smoky depth you just can’t fully replicate indoors.
The Weber Kettle is a classic for a reason, it’s durable, affordable, and incredibly versatile for everything from skewers to whole chickens. It makes a genuine difference in the final flavor of this dish.
2. Lodge Pre-Seasoned Cast Iron Grill Pan
If you’re cooking indoors, a cast iron grill pan is the best way to get beautiful char marks and high-heat searing on your chicken skewers.
Lodge’s version comes pre-seasoned, heats evenly, and lasts forever with basic care. It’s an absolute staple for year-round grilling no matter the weather outside.
3. OXO Good Grips Large Salad Spinner
Wet lettuce can ruin a salad by diluting the dressing and making everything soggy.
A good salad spinner gets your greens completely dry in seconds, which means your dressing clings properly and every bite stays crisp and fresh.
The OXO version is the best I’ve ever used, smooth, sturdy, and easy to clean.
4. ThermoPro TP03 Digital Meat Thermometer
Overcooked, dry chicken is the number one way to ruin this dish.
A reliable instant-read thermometer takes the guesswork out entirely and ensures your skewers hit 165°F without going a single degree over.
The ThermoPro TP03 reads in just 3 seconds and is accurate to within 1 degree.
5. Stainless Steel Metal Skewers (Set of 12)
Reusable metal skewers are worth the small investment, they’re more heat-stable than wood, never splinter, and you never have to worry about soaking them first.
A set of 12 flat-blade stainless steel skewers gives you plenty for a full batch and keep the chicken from spinning when you flip them.
Step-by-Step Instructions: How to Make BBQ Chicken Skewer Salad
1. Prepare and Marinate the Chicken
- Start by cutting your chicken breasts or thighs into uniform 1.5-inch cubes. Keeping the pieces consistent in size is important so they cook evenly on the skewers, if some pieces are much larger than others, you’ll end up with some overcooked and some undercooked.
- Pat the chicken cubes dry with paper towels. This step is often skipped but it really helps the marinade cling better to the meat.
- In a large mixing bowl, combine 1/2 cup of the BBQ sauce (reserve the other 1/4 cup for basting), olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper. Stir everything together until well combined.
- Add the chicken cubes to the marinade and toss to coat every piece thoroughly. Make sure all the chicken is evenly covered in the sauce.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For even better flavor, marinate for 2 to 4 hours. You can also marinate overnight in the fridge.
2. Soak the Skewers (If Using Wooden Ones)
- If you’re using wooden skewers, submerge them in a shallow dish or baking pan filled with cold water. Let them soak for at least 30 minutes before threading the chicken.
- This soaking step prevents the skewers from burning on the grill. If you skip this with wooden skewers, the exposed ends can catch fire and create unwanted char on your chicken.
- If you’re using metal skewers, you can skip this step entirely and proceed directly to threading.
3. Make the Creamy BBQ Ranch Dressing
- In a small mixing bowl, add the ranch dressing, 3 tablespoons of BBQ sauce, and fresh lime juice.
- If you’d like a little heat, add the hot sauce now. Start with just 1/2 teaspoon if you’re spice-sensitive and taste before adding more.
- Whisk everything together until completely smooth and evenly combined. The dressing should be pourable but slightly thick.
- Taste the dressing and adjust seasoning with a pinch of salt and pepper as needed. If it tastes too tangy, add a tiny bit more ranch. If it needs more smokiness, add an extra splash of BBQ sauce.
- Cover and refrigerate the dressing until you’re ready to serve. It can be made up to 3 days in advance.
4. Prep All the Salad Ingredients
- Chop the romaine lettuce into bite-sized pieces, about 1 to 2 inches wide. Place in a large salad bowl or on a big serving platter along with the mixed greens or baby spinach.
- Halve the cherry tomatoes and add them to the greens.
- If using canned corn, drain it well before adding. If using fresh corn, you can add it raw for a sweet crunch, or char it briefly in a hot pan for extra smoky flavor.
- Rinse the black beans thoroughly under cold water and drain. This removes the starchy liquid from the can and makes the beans taste fresher and cleaner.
- Thinly slice the red onion. If you find raw red onion too sharp, soak the slices in cold water for 10 minutes to mellow the flavor before adding to the salad.
- Dice the avocado right before serving to prevent browning. If you need to prep it slightly ahead, toss the pieces with a little lime juice to slow oxidation.
- Arrange all salad ingredients in the bowl or on the platter but hold off on adding the dressing until the chicken is ready.
5. Thread the Chicken onto Skewers
- Remove the marinated chicken from the fridge. Let it sit at room temperature for about 10 minutes while you preheat the grill, this helps it cook more evenly.
- Thread the chicken cubes onto the soaked wooden skewers or metal skewers, pressing them snugly together but not so tight that they’re squeezed. Aim for 4 to 5 pieces per skewer.
- If any pieces are small and thin, fold them over on themselves to make a thicker piece before threading. This prevents the thinner bits from overcooking while the larger pieces are still finishing up.
- Leave a little space at each end of the skewer as a handle for easy flipping on the grill.
6. Grill the Chicken Skewers
- Preheat your outdoor grill to medium-high heat (around 400°F / 200°C). If using a grill pan on the stovetop, heat it over medium-high heat and add a very light brushing of oil to prevent sticking.
- Place the chicken skewers on the grill and cook for 5 to 6 minutes on the first side without moving them. Let them develop those gorgeous char marks before flipping.
- Flip the skewers and cook for another 5 to 6 minutes on the second side.
- In the last 1 to 2 minutes of cooking, brush the reserved 1/4 cup of BBQ sauce generously over the chicken on both sides. This creates that sticky, caramelized glaze that makes the skewers look and taste incredible. Watch carefully during this step, the sugar in the BBQ sauce can burn if the heat is too high.
- Check the internal temperature of the thickest piece of chicken with an instant-read thermometer. It must reach 165°F (74°C) to be safe to eat. If it hasn’t reached temperature, continue cooking in 1-minute increments and check again.
- Remove the skewers from the grill and let them rest for 3 to 5 minutes before placing them on the salad. Resting allows the juices to redistribute throughout the meat so every bite stays moist.
7. Assemble and Serve the Salad
- Drizzle about half of the creamy BBQ ranch dressing over the prepared salad base and toss gently to coat. Don’t overdress it, you want the greens lightly coated, not swimming in dressing. Serve the remaining dressing on the side.
- Sprinkle the shredded cheese evenly over the tossed salad, followed by the fresh cilantro leaves.
- Lay the hot chicken skewers directly on top of the dressed salad. You can leave them on the skewers for a dramatic presentation, or slide the chicken pieces off before plating if you prefer.
- Add the diced avocado last, right on top of everything, so it stays looking fresh and vibrant.
- Serve immediately while the chicken is still warm and the salad is still crisp.
You might also enjoy: Chicken Salad Sandwich
Tips for The Best BBQ Chicken Skewer Salad
A few simple techniques make the difference between a good version of this salad and a genuinely great one. Here’s what I’ve learned after making it many times.
- Don’t skip the marinating time. At least 30 minutes makes a real difference in flavor, and 2 to 4 hours is even better. Overnight marinating in the fridge produces the most flavorful, tender chicken.
- Use chicken thighs for juicier results. Chicken thighs are naturally more forgiving on the grill than breasts because of their higher fat content. They’re harder to overcook and stay moist even with a little extra time on the grill.
- Make sure your grill is fully preheated. A properly hot grill gives you those caramelized char marks and prevents the chicken from sticking. If the grill isn’t hot enough, the chicken will stick and tear when you try to flip it.
- Don’t dress the salad too far in advance. Once dressed, the greens will start to wilt within 15 to 20 minutes. Dress right before serving for the crispiest result.
- Rest the chicken before serving. Even 3 to 4 minutes of resting time after grilling makes the chicken noticeably juicier.
- Cut all chicken pieces to the same size. Uniform cubes cook at the same rate, so you won’t end up with some pieces dry and others undercooked.
- Use a quality BBQ sauce. Since the sauce is the star of the marinade and dressing, a good-quality sauce makes a big difference. Try the homemade BBQ Sauce for the best results.
Read Also: Grilled Whole Chicken
Serving Suggestions
This BBQ Chicken Skewer Salad is satisfying enough to serve as a complete meal on its own, but it also pairs beautifully with a variety of sides and accompaniments that round out the flavors and make it feel even more special.
- Warm cornbread or dinner rolls – A slice of sweet cornbread or a soft roll on the side is perfect for soaking up any extra dressing on the plate.
- Creamy cucumber dill salad – The cool, refreshing flavor of a Creamy Cucumber Dill Salad balances the smoky, savory chicken perfectly.
- Potato salad – A classic side that makes this feel like a full cookout spread.
- Cold lemonade or iced tea – Something cold and slightly sweet is the ideal drink pairing with the BBQ flavors in this dish.
- Grilled corn on the cob – If you’re already firing up the grill for the skewers, throw on a few ears of corn at the same time for a complete grilled meal.
- Dense bean salad – A hearty Dense Bean Salad on the side adds even more plant-based protein and fiber to the meal.
Variations of BBQ Chicken Skewer Salad
Once you’ve mastered the base recipe, it’s incredibly easy to change things up and customize it based on what you have on hand or what flavors you’re in the mood for.
- Spicy Chipotle Version – Swap the regular BBQ sauce for a chipotle-flavored BBQ sauce and add sliced jalapeños to the salad for an extra kick of heat.
- Hawaiian BBQ Skewer Salad – Thread pineapple chunks and red bell pepper pieces alternately with the chicken on the skewers. The sweet, caramelized pineapple pairs brilliantly with the smoky BBQ glaze.
- Greek-Inspired Version – Replace the BBQ marinade with a lemon-herb yogurt marinade, swap the ranch dressing for tzatziki, and add cucumber, Kalamata olives, and feta cheese to the salad base.
- Honey Balsamic BBQ Version – Add 2 tablespoons of balsamic vinegar and 1 tablespoon of honey to the marinade for a more complex, tangy-sweet flavor profile.
- Low-Carb/Keto Version – Use only romaine and spinach for the base, skip the corn and black beans, and swap the BBQ sauce for a sugar-free version. Add extra avocado and bacon crumbles for fat and richness.
- Vegetarian Version – Use large portobello mushroom caps or halloumi cheese cubes in place of the chicken. Both grill beautifully and absorb the BBQ marinade wonderfully.
For more grilled chicken inspiration, the Honey Balsamic Grilled Chicken uses a similar high-heat grilling technique and makes a fantastic variation base for this salad.
Storage and Reheating
This salad is best enjoyed fresh, but with a little planning the components can be stored separately and assembled quickly throughout the week.
- Storing the chicken skewers: Slide the cooked chicken off the skewers and store in an airtight container in the refrigerator for up to 4 days.
- Storing the salad base: Keep the chopped greens, tomatoes, corn, beans, and red onion stored separately from the avocado and dressing in an airtight container in the fridge for up to 3 days. Do not add avocado until serving.
- Storing the dressing: Store the creamy BBQ ranch dressing in a sealed jar or container in the refrigerator for up to 5 days. Give it a good stir or shake before using, as it may separate slightly.
- Reheating the chicken: The best way to reheat the chicken is in a skillet over medium heat for 3 to 4 minutes, tossing occasionally, until warmed through. You can also microwave it in 30-second bursts, though the skillet method preserves the texture better. Brush with a little extra BBQ sauce before reheating to refresh the glaze.
- Freezing: The grilled chicken can be frozen for up to 3 months in a freezer-safe container. The salad ingredients and dressing are not suitable for freezing.
Read Also: BBQ Chicken Wrap Recipe
Nutritional Facts
The following is an estimate per serving (1/4 of the recipe, including dressing). Actual values may vary based on specific brands and ingredient quantities used.
| Estimated Nutrition Per Serving | |
|---|---|
| Calories | ~490 kcal |
| Protein | ~42g |
| Carbohydrates | ~32g |
| Fat | ~20g |
| Fiber | ~9g |
| Sodium | ~780mg |
| Sugar | ~14g (primarily from BBQ sauce) |
To reduce sodium, use a low-sodium BBQ sauce and rinse canned beans and corn thoroughly. To reduce sugar, opt for an unsweetened or reduced-sugar BBQ sauce.
Another protein-packed, lighter option worth bookmarking is this Chicken and Asparagus Skillet, it’s quick, nutritious, and every bit as satisfying.
Health Benefits of Key Ingredients
This salad isn’t just delicious, it’s genuinely good for you. Each key ingredient brings something meaningful to the nutritional table.
- Chicken breast/thighs – An excellent source of lean protein that supports muscle repair, immune function, and satiety. One serving provides roughly 35 to 42 grams of protein, making this salad a powerhouse meal for active individuals.
- Romaine lettuce and mixed greens – Packed with vitamins A, C, and K, as well as folate and fiber. Dark leafy greens are linked to improved heart health and reduced inflammation.
- Black beans – A fantastic plant-based protein and fiber source that helps stabilize blood sugar, supports digestive health, and keeps you feeling full longer after a meal.
- Avocado – Rich in heart-healthy monounsaturated fats, potassium, and vitamins E and B6. The healthy fat in avocado also helps your body absorb fat-soluble vitamins from the other salad ingredients.
- Cherry tomatoes – Loaded with lycopene, a powerful antioxidant associated with reduced risk of heart disease and certain cancers. They also provide vitamin C and potassium.
- Corn – Provides complex carbohydrates for steady energy, along with B vitamins, fiber, and antioxidants including lutein and zeaxanthin, which support eye health.
- Lime juice (in the dressing) – A great source of vitamin C that also helps with iron absorption from the plant-based ingredients in this salad.
For another meal that combines lean protein with plenty of fresh vegetables, this Chicken and Asparagus Skillet is a wonderful complement to your weekly rotation.
FAQs About BBQ Chicken Skewer Salad
1. Can I make this recipe without a grill?
Absolutely. A cast iron grill pan on the stovetop works beautifully for cooking the chicken skewers and gives you surprisingly good char marks.
You can also use a regular nonstick skillet over medium-high heat, you won’t get the char lines, but the chicken will still cook through perfectly with great BBQ flavor.
2. Can I use chicken thighs instead of chicken breasts?
Yes, and many people actually prefer thighs for this recipe. Chicken thighs have more fat and stay juicier and more tender on the grill, especially if you’re cooking over high heat.
The cooking time remains essentially the same, just make sure the internal temperature hits 165°F (74°C) regardless of which cut you use.
3. How far in advance can I prep this salad?
You can marinate the chicken up to 24 hours in advance and make the dressing up to 3 days ahead.
The salad base (without avocado and dressing) can be prepped and stored in the fridge for up to 2 days.
For best results, grill the chicken fresh and assemble everything just before serving so the greens stay crisp and the avocado stays green and vibrant.
4. What’s the best BBQ sauce to use for this recipe?
A smoky, slightly sweet BBQ sauce works best here, hickory or applewood-smoked styles are especially good.
If you want to control the flavor and sweetness level exactly, making your own is surprisingly easy.
Store-bought options like Sweet Baby Ray’s Original or Stubb’s Original are both consistently great choices for this recipe.
5. Can I serve this salad as a meal prep option?
Yes, it’s excellent for meal prep when kept in components. Store the grilled chicken, the salad base, and the dressing separately in individual containers.
Assemble each portion fresh at lunchtime, adding the avocado and dressing last, so everything stays fresh and texturally perfect throughout the week.
BBQ Chicken Skewer Salad
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs 680g, cut into 1.5-inch cubes
- 3/4 cup BBQ sauce divided; store-bought or homemade
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups romaine lettuce chopped into bite-sized pieces
- 2 cups mixed greens or baby spinach
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh, canned and drained, or thawed frozen
- 1 cup canned black beans rinsed and drained
- 1/2 small red onion thinly sliced
- 1 large avocado diced; add just before serving
- 1/2 cup shredded Mexican blend or cheddar cheese about 55g
- 1/4 cup fresh cilantro leaves
- 1/3 cup ranch dressing about 80ml
- 3 tbsp BBQ sauce
- 1 tbsp fresh lime juice about half a lime
- 1 tsp hot sauce optional, for heat
- salt and pepper to taste
Equipment
- Outdoor grill or grill pan For charring the chicken skewers
- Wooden or metal skewers Soak wooden skewers in water for 30 minutes before use
- Large mixing bowl For marinating chicken and tossing the salad
- Small mixing bowl For whisking the BBQ ranch dressing
- Chef’s knife and cutting board For prepping chicken and salad vegetables
- Instant-read meat thermometer To verify chicken reaches 165°F (74°C)
- Tongs For flipping skewers on the grill
- Large serving platter or salad bowls For plating and serving
Method
- Cut chicken into uniform 1.5-inch cubes and pat dry. In a large bowl, combine 1/2 cup BBQ sauce, olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper; add chicken, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
- If using wooden skewers, submerge them in cold water and soak for at least 30 minutes to prevent burning on the grill. Skip this step if using metal skewers.
- Whisk together ranch dressing, 3 tablespoons BBQ sauce, lime juice, hot sauce (if using), and salt and pepper to taste until smooth. Cover and refrigerate until ready to serve.
- Chop romaine and combine with mixed greens, halved cherry tomatoes, drained corn, rinsed black beans, and sliced red onion in a large bowl or on a platter. Hold off on the avocado and dressing until serving.
- Remove chicken from the marinade and thread 4 to 5 cubes onto each skewer, pressing snugly but not tightly, leaving a short handle at each end for easy flipping.
- Grill skewers over medium-high heat (400°F/200°C) for 5 to 6 minutes per side, then brush with the reserved 1/4 cup BBQ sauce in the final 1 to 2 minutes. Cook until the internal temperature reaches 165°F (74°C), then rest for 3 to 5 minutes.
- Drizzle half the dressing over the salad and toss to coat, then top with shredded cheese, cilantro, diced avocado, and the hot chicken skewers. Serve immediately with remaining dressing on the side.
Nutrition
Notes
- Marinate the chicken for at least 30 minutes, but 2 to 4 hours produces significantly more flavorful, tender results. Overnight marinating in the fridge works great too.
- Chicken thighs are more forgiving on the grill than breasts — they have a higher fat content, stay juicier, and are harder to overcook.
- Always preheat your grill fully before adding the skewers. A properly hot surface gives you clean char marks and prevents the chicken from sticking.
- Cut all chicken pieces to the same size so they cook evenly. Inconsistent sizing leads to some pieces overdone and others undercooked.
- If raw red onion is too sharp for your taste, soak the slices in cold water for 10 minutes before adding to the salad to mellow the flavor.
- Add the diced avocado right before serving to keep it green and vibrant. If prepping slightly ahead, toss with a little lime juice to slow browning.
- Do not dress the salad more than 15 to 20 minutes before serving — the greens will start to wilt quickly once dressed.
- No grill? Use a cast iron grill pan on the stovetop over medium-high heat for great char marks, or cook in a regular skillet if needed.
- Store leftover grilled chicken (off the skewers) in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of BBQ sauce.
- The BBQ ranch dressing can be made up to 3 days in advance and stored in a sealed jar in the refrigerator. Stir before using as it may separate slightly.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This BBQ Chicken Skewer Salad is one of those recipes that checks every single box, it’s simple enough for a weeknight dinner but impressive enough for company.
The combination of smoky, caramelized grilled chicken with crisp greens and that creamy BBQ ranch dressing is genuinely hard to beat.
Once you try it, you’ll find yourself coming back to it on repeat all through grilling season and beyond.
Give it a try this week, and I’d love to hear how it turned out for you. Drop your thoughts in the comments below, share any fun variations you tried.
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