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BBQ Chicken Skewer Salad

BBQ chicken skewer salad with marinated grilled chicken served over a fresh, crunchy mixed-greens bowl. Cubed chicken is grilled on soaked skewers, then assembled with tomatoes, cucumber, corn, cheddar, ranch, and crispy tortilla strips.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Marinated BBQ chicken skewers
  • 1.5 lb chicken breasts Cubed
  • 0.5 cup BBQ sauce For marinating and coating
  • 1 Wooden skewers, soaked Soak to prevent scorching
Fresh salad
  • 1 Mixed greens
  • 1 Cherry tomatoes, halved
  • 1 Cucumber, diced
  • 0.25 Red onion, sliced
  • 1 Corn kernels
  • 1 Shredded cheddar cheese
  • 0.25 cup Ranch dressing
  • 1 Crispy tortilla strips

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Marinate the chicken
  1. Stir the chicken cubes with BBQ sauce, then cover and marinate for 30 minutes to deepen the flavor and keep it juicy.
  2. Soak the wooden skewers while the chicken marinates so they won’t burn on the grill.
Skewer and grill
  1. Thread the marinated chicken cubes onto the soaked skewers, leaving a little space between pieces for even cooking.
  2. Grill the skewers for 5-6 minutes per side over medium-high heat (about 400°F), until cooked through and lightly charred, with visible grill marks on the chicken.
Assemble the salad
  1. Toss mixed greens with cherry tomatoes, cucumber, red onion, and corn in salad bowls for a colorful base.
  2. Sprinkle shredded cheddar cheese over the salad for a salty, melty bite.
  3. Top each bowl with the grilled BBQ chicken skewers so the golden chicken sits centered above the greens.
  4. Drizzle ranch dressing over the salad, then finish with crispy tortilla strips for crunch right before serving.

Notes

For best meal prep, keep the ranch dressing and tortilla strips separate until serving so the salad stays crisp. Refrigerate assembled salad components (without tortilla strips) for up to 3 days; grilled chicken is good for up to 4 days in the fridge. Freezing isn’t recommended for the fresh salad, but the cooked skewers can be frozen up to 2 months. To make it lighter, swap ranch dressing for a Greek-yogurt ranch or use a reduced-fat ranch.