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BBQ Chicken Skewer Salad

BBQ chicken skewer salad with fresh mixed greens, bright veggies, and golden grilled chicken. Marinated chicken is skewered and grilled until cooked through, then piled over salad and finished with 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breasts cubed
  • 0.5 cup BBQ sauce
  • 1 wooden skewers soaked
Salad
  • 1 mixed greens
  • 1 cherry tomatoes halved
  • 1 cucumber diced
  • 0.25 red onion sliced
  • 1 corn kernels
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup ranch dressing
  • 1 crispy tortilla strips

Equipment

  • 1 grill

Method
 

Marinate and skewer the chicken
  1. Marinate the chicken breasts cubes in BBQ sauce for 30 minutes so the flavor penetrates. Keep the chicken covered while it sits to prevent drying.
  2. Thread the chicken onto soaked wooden skewers. Arrange the skewers so the pieces are spaced for even grilling.
Grill and assemble
  1. Grill the skewers for 5-6 minutes per side until cooked through. Use medium-high heat and look for browned surfaces and juices running clear.
  2. Assemble salad bowls with mixed greens, cherry tomatoes, cucumber, red onion, corn kernels, and shredded cheddar cheese. Divide evenly so each bowl has a balanced mix of toppings.
  3. Top each salad with the grilled BBQ chicken skewers. Place the skewers over the center so every bite gets chicken.
  4. Drizzle ranch dressing over the salad and finish with crispy tortilla strips. Add the tortilla strips last for maximum crunch.

Notes

For best meal prep, keep ranch dressing and tortilla strips separate until serving to prevent sogginess. Refrigerate assembled salad components for up to 3 days; grilled chicken holds up to 4 days. Freezing is not recommended for this salad, but you can freeze cooked chicken separately up to 2 months. For a lighter option, use Greek-yogurt ranch or a reduced-fat ranch while keeping the same layering.