Ingredients
Equipment
Method
Marinate the chicken
- Coat the chicken cubes with BBQ sauce and marinate for 30 minutes for deeper flavor; keep refrigerated while it rests.
Skewer and grill
- Thread the marinated chicken cubes onto the soaked wooden skewers.
- 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
- Build salad bowls with mixed greens, cherry tomatoes, cucumber, red onion, and corn kernels.
- Top each bowl with the hot grilled BBQ chicken skewers.
- 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.
