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BBQ Chicken Skewer Salad

BBQ chicken skewer salad with smoky grilled chicken cubes served over a fresh mixed-greens salad. Marinate in BBQ sauce, grill on soaked skewers, then finish with ranch dressing and crispy tortilla strips for crunch.
Prep Time 25 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 1 hour 7 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560

Ingredients
  

BBQ chicken skewers
  • 1.5 lb chicken breasts Cubed.
  • 0.5 cup BBQ sauce Use for marinating and grilling coating.
  • 1 Wooden skewers, soaked Soak to prevent burning.
Salad toppings
  • 1 mixed greens
  • 1 cherry tomatoes, halved
  • 1 cucumber, diced
  • 0.25 red onion, sliced
  • 1 corn kernels
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup Ranch dressing For drizzling.
  • 1 Crispy tortilla strips For topping.

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Coat the chicken cubes with BBQ sauce and marinate for 30 minutes for deeper flavor; keep refrigerated while it rests.
Skewer and grill
  1. Thread the marinated chicken cubes onto the soaked wooden skewers.
  2. Grill the skewers for 5-6 minutes per side until cooked through, flipping once; remove when the chicken is no longer pink and has visible grill marks.
Assemble the salad
  1. Build salad bowls with mixed greens, cherry tomatoes, cucumber, red onion, and corn kernels.
  2. Top each bowl with the hot grilled BBQ chicken skewers.
  3. Drizzle with ranch dressing and finish with crispy tortilla strips for a crunchy top layer.

Notes

For best texture, grill the chicken until just cooked through so it stays juicy when sliced on the skewers. Refrigerate leftovers in a covered container for up to 3 days; keep tortilla strips separate and add fresh at serving. Freezing is not recommended for the salad, but you can freeze the cooked chicken skewers up to 2 months and reheat before assembling. For a lighter option, swap ranch dressing for Greek yogurt ranch to reduce calories while keeping a creamy finish.