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BBQ Chicken Skewer Salad

BBQ chicken skewer salad with grilled BBQ chicken cubes over a fresh mixed greens salad, finished with ranch dressing and crispy tortilla strips. Quick grilling timing keeps the chicken juicy, while the colorful toppings add crunch and bite.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 1.5 lb chicken breasts
  • 0.5 cup BBQ sauce
  • 1 count Wooden skewers, soaked
Salad
  • 1 count Mixed greens
  • 1 cup Cherry tomatoes, halved
  • 0.5 count Cucumber, diced
  • 0.25 count Red onion, sliced
  • 0.5 cup Corn kernels
  • 0.5 cup Shredded cheddar cheese
  • 0.5 cup Ranch dressing
  • 1 count Crispy tortilla strips

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. In a bowl, marinate chicken cubes in BBQ sauce for 30 minutes, making sure every piece is coated and glossy.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, leaving a little space between pieces so they grill evenly.
  2. Grill the skewers for 5-6 minutes per side until cooked through, turning once when you see clear grill marks and juices run mostly clear.
Assemble the salad bowls
  1. Assemble salad bowls with mixed greens, cherry tomatoes, cucumber, red onion, corn, and shredded cheddar cheese for a layered, colorful base.
  2. Top each bowl with the grilled BBQ chicken skewers so the golden chicken sits centered over the greens.
  3. Drizzle with ranch dressing and finish with crispy tortilla strips for crunch right before serving.

Notes

For best meal-prep results, grill the skewers and store them separately from the salad for up to 3 days in the fridge; assemble with dressing and tortilla strips just before eating. Freezing isn’t recommended for the salad toppings, but cooked chicken skewers can be frozen for up to 2 months. To make it lighter, swap ranch dressing for a yogurt-based ranch while keeping the tortilla strips for texture.