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BBQ Chicken Skewer Salad

BBQ chicken skewer salad with grilled, BBQ-marinated chicken over fresh greens, crunchy tortilla strips, and a ranch drizzle. Cubed chicken is threaded on soaked skewers and grilled until cooked through, then layered on a colorful salad bowl for meal-prep friendly flavor.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Skewers
  • 1.5 lb chicken breasts Cubed into 1-inch pieces for even grilling.
  • 0.5 cup BBQ sauce Used for marinating the chicken.
  • 1 count wooden skewers, soaked Soak to prevent burning on the grill.
Fresh Salad
  • 1 count mixed greens Enough to fill 4 salad bowls.
  • 1 cup cherry tomatoes Halved.
  • 0.5 count cucumber Diced.
  • 0.25 count red onion Sliced.
  • 0.75 cup corn kernels Drain if using canned/frozen.
  • 0.5 cup shredded cheddar cheese Sprinkle on top.
  • 0.25 cup ranch dressing Drizzle before serving.
  • 1 count crispy tortilla strips Top for crunch.

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Marinate the chicken cubes in BBQ sauce for 30 minutes at room temperature, turning once so the cubes stay evenly coated. The chicken should look glossy with a thick BBQ layer.
Skewer and grill
  1. Thread the chicken onto soaked skewers, spacing pieces so they cook through at the same rate. Leave a little gap between cubes for better browning.
  2. Preheat the grill to medium-high (about 400°F). Grill the skewers for 5-6 minutes per side until cooked through, with visible char and juices running clear.
Build the salad bowls
  1. Assemble salad bowls with mixed greens, cherry tomatoes, cucumber, red onion, corn, and shredded cheddar cheese. Distribute toppings evenly so each bowl gets a mix of colors and textures.
  2. Top each bowl with the grilled BBQ chicken skewers. Arrange skewers over the center so the golden chicken stands out.
  3. Drizzle with ranch dressing and finish with crispy tortilla strips. Add tortilla strips right before serving so they stay crisp.

Notes

For best flavor and tenderness, keep the chicken cubes similarly sized before marinating. Refrigerate leftovers in an airtight container up to 3 days, but store tortilla strips separately and add fresh to maintain crunch. Freezing is not recommended for the assembled salad; freeze only cooked chicken if needed. For a lighter option, use low-fat or Greek-yogurt ranch and cut the cheese slightly.