Imagine your favorite summer BBQ skewers—smoky, tender, and slathered in tangy-sweet sauce—laid atop a crisp, colorful salad bursting with freshness and crunch. That’s what this Grilled BBQ Chicken Skewer Salad delivers: bold flavor, high contrast textures, and just the right amount of indulgence. Inspired by the iconic BBQ Chicken Chopped Salad from California Pizza Kitchen (CPK), this homemade version dials up the grill factor with juicy skewers, while keeping things light and wholesome.
It’s the best of both worlds: hearty protein from grilled chicken, creamy ranch dressing, the zing of barbecue sauce, and the cool snap of veggies. Whether served as a main course on a warm evening or plated for a backyard party, this salad always steals the show.
Ingredients
For the Grilled BBQ Chicken Skewers:
- 1½ pounds boneless, skinless chicken breast or thighs, cut into 1-inch chunks
- ⅓ cup barbecue sauce (plus extra for basting)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Wooden or metal skewers (soaked in water if wooden)
For the Salad Base:
- 6 cups chopped romaine lettuce
- 2 cups finely shredded red cabbage
- 1 cup halved cherry tomatoes
- 1 cup canned or frozen corn (charred or grilled if desired)
- 1 avocado, diced
- ½ cup shredded Monterey Jack or cheddar cheese
- ½ cup crispy tortilla strips or crushed tortilla chips
- 2 green onions, sliced
- ¼ cup fresh cilantro, chopped (optional)
For the Dressing:
- ⅓ cup ranch dressing (homemade or store-bought)
- 2 tablespoons barbecue sauce
- Juice of ½ lime (optional, for brightness)
Equipment Needed:
- Outdoor grill or stovetop grill pan
- Mixing bowls
- Salad spinner or towel (for drying lettuce)
- Tongs and basting brush
- Skewers
Instructions
- Marinate the Chicken
In a large bowl, toss chicken chunks with olive oil, ⅓ cup barbecue sauce, paprika, garlic powder, salt, and pepper. Let marinate for at least 20 minutes (or up to overnight in the fridge). - Assemble the Skewers
Thread marinated chicken onto skewers, leaving small gaps for even cooking. Preheat grill or grill pan to medium-high heat and lightly oil the grates. - Grill the Chicken
Grill skewers for 8–10 minutes, turning occasionally and brushing with extra barbecue sauce in the last few minutes. Cook until internal temp reaches 165°F. Let rest briefly, then slide chicken off skewers. - Make the Salad Base
In a large salad bowl, combine chopped romaine, red cabbage, tomatoes, corn, avocado, cheese, green onions, cilantro, and tortilla strips. - Whisk the Dressing
In a small bowl, mix ranch dressing with 2 tablespoons barbecue sauce and a splash of lime juice if desired. - Assemble and Serve
Toss the salad gently with half the dressing. Top with grilled BBQ chicken pieces. Drizzle with remaining dressing and serve immediately.
Recipe Notes
- Prep Time: 25 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 35–45 minutes
- Yield: Serves 4–5
- Calories: ~520 per serving (varies with dressing and BBQ sauce)
BBQ Salad Reinvented
This isn’t your average salad—it’s a bold reimagining of barbecue on a bed of greens. The use of skewers adds smoky charred flavor that bottled dressing alone can’t deliver. Chicken thighs provide extra juiciness, but breasts work beautifully for leaner fare.
Grilling corn alongside the chicken elevates the flavor. Toss kernels straight from the cob into the bowl for summery sweetness that complements the tangy-sweet BBQ sauce.
Dressing with Dimension
Instead of defaulting to plain ranch, this version blends ranch with barbecue sauce for a creamy, smoky hybrid that clings perfectly to every ingredient. The optional lime juice brightens it up without overpowering the base.
Want more zing? Add a dash of hot sauce or chipotle powder to the dressing for a spicy twist.
Salad Texture Science
What makes this salad so satisfying is the careful layering of texture:
- Crunch from tortilla strips and lettuce
- Creaminess from avocado and cheese
- Juiciness from tomatoes and grilled chicken
- Snappy freshness from green onion and cilantro
It’s a masterclass in contrast—each bite different, but cohesive.
Make-Ahead and Storage Tips
- Make Ahead: Prep and marinate chicken a day in advance. Chop veggies ahead but keep separate until ready to serve.
- Leftovers: Store dressed salad for up to 1 day (it may get soggy). Undressed salad can last 2–3 days in airtight containers.
- Meal Prep: Package chicken, salad, and dressing separately in lunch containers for grab-and-go meals.
Variations & Add-Ons
- Vegetarian: Swap chicken for grilled tofu or black beans.
- Extra Protein: Add hard-boiled eggs or crispy bacon.
- Spicy BBQ: Use chipotle BBQ sauce or add jalapeños.
- Tex-Mex Style: Add black beans and swap cheese for pepper jack.
Frequently Asked Questions
Can I bake the chicken instead of grilling?
Yes! Bake skewers at 400°F for 18–22 minutes, turning halfway. Broil for 2 minutes at the end for a grilled effect.
Is this salad gluten-free?
Yes, if you use gluten-free BBQ sauce and tortilla strips.
Can I use rotisserie chicken?
Absolutely—toss rotisserie chicken in warm BBQ sauce for a quick version.
Serving Suggestions
Serve this salad as:
- A standalone dinner
- A potluck showstopper
- A backyard BBQ side dish (just skip the skewers and slice the meat)
- Lunch meal prep bowls for the week
Pair it with fresh limeade, iced tea, or a chilled rosé.
Final Thoughts
Grilled BBQ Chicken Skewer Salad takes a fast-casual favorite and makes it fresher, bolder, and even more satisfying. With smoky grilled protein, creamy dressing, and vibrant veggies, it turns salad skeptics into fans—without ever feeling like a compromise. It’s one of those rare meals that checks every box: hearty, healthy-ish, and totally delicious.
Whether you’re craving something light but filling or looking for a weekday dinner that impresses, this salad delivers every time.