Grilled BBQ Chicken Skewer Salad: The CPK Classic Reimagined

Introduction

Did you know that the “California-style” barbecue chicken salad, popularized in 1985, remains one of the most searched restaurant copycat recipes today? It revolutionized the salad game by proving that greens didn’t have to be boring sides—they could be hearty, flavor-packed main courses. But why limit those flavors to a bowl when you can bring them to the backyard barbecue?

This Grilled BBQ Chicken Skewer Salad takes the iconic elements of the California Pizza Kitchen (CPK) favorite—crisp jicama, sweet corn, black beans, and hickory BBQ sauce—and reimagines them for the grill. By threading the chicken onto skewers, we increase the surface area for char and caramelization, adding a smoky depth that pan-searing simply cannot achieve. In this guide, we will cover the secret to the perfect BBQ ranch dressing, why jicama is the unsung hero of crunch, and how to grill chicken breast cubes without drying them out.

Ingredients List

This recipe relies on a mix of fresh textures and bold sauces.

The Skewers

Chicken Breast (1.5 lbs): Cut into 1-inch cubes.
- Tip: Try to cut pieces uniformly so they cook at the same speed.
BBQ Sauce (½ cup): A sweet and tangy hickory style works best. Divided (half for marinade, half for basting).
Dry Rub: Smoked paprika, garlic powder, onion powder, salt, and pepper.

The “California” Salad Base

Romaine Lettuce (2 heads): Chopped.
Jicama (1 cup, julienned):
- What is it? Jicama is a Mexican root vegetable that looks like a potato but has the texture of a crisp apple and a mild, savory flavor.¹ It is essential for the authentic crunch.
Black Beans (1 can): Rinsed and drained.²
Sweet Corn (1 cup): Fresh off the cob is best, but frozen (thawed) works.
Tomatoes (1 cup, diced): Roma or cherry tomatoes.
Herbs: Fresh cilantro and basil (roughly chopped). The basil is the “secret” herb that gives this salad its unique freshness.

The Dressing & Crunch

Ranch Dressing (½ cup): High-quality store-bought or homemade.
BBQ Sauce (2 tbsp): To swirl into the ranch.
Tortilla Strips: Or crushed corn tortilla chips.

Timing

This is a quick grill recipe, perfect for summer evenings.

Preparation Time: 20 minutes.
Marinating Time: 15 minutes (while you prep veggies).
Cooking Time: 10–12 minutes.
Total Time: Approx. 45 minutes.

Data Insight: Grilling chicken on skewers reduces cooking time by approximately 30% compared to grilling whole breasts, as heat penetrates the smaller cubes faster.

Step-by-Step Instructions

Step 1: Marinate and Thread

In a bowl, toss the chicken cubes with the dry rub and 2 tablespoons of BBQ sauce. Let sit for 15 minutes. Thread the chicken onto skewers.

Safety Note: If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Step 2: The Salad Assembly

While the grill heats up, combine the chopped romaine, jicama, black beans, corn, tomatoes, cilantro, and basil in a large bowl. Toss to distribute ingredients evenly so the heavy beans don’t sink to the bottom.

Step 3: The Grill

Preheat grill to Medium-High heat (400°F). Brush grates with oil. Place skewers on the grill.

Technique: Grill for 8–10 minutes, turning every 2-3 minutes.

Step 4: The Baste

In the final minute of grilling, brush the chicken generously with the remaining BBQ sauce. Let it caramelize for 30 seconds per side, then remove from heat.

Step 5: The Dressing and Serve

Whisk the ranch dressing with the 2 tablespoons of BBQ sauce (this is “BBQ Ranch”). Drizzle over the salad greens and toss. Divide salad onto plates and top with hot chicken skewers and tortilla strips.

Nutritional Information

This salad is a protein and fiber powerhouse. Breakdown per serving (based on 4 servings):

Nutrient	Amount per Serving	Daily Value %
Calories	450 kcal	22%
Total Fat	18g	23%
Protein	35g	70%
Carbohydrates	38g	13%
Fiber	9g	32%
Sugars	12g	–

Data Insight: Thanks to the black beans and jicama, this single meal provides nearly one-third of your daily fiber requirement.

Healthier Alternatives for the Recipe

Adapt your Grilled BBQ Chicken Skewer Salad for lighter eating:

Sugar-Free BBQ: Traditional BBQ sauce is high in sugar. Use a keto-friendly or sugar-free BBQ sauce (sweetened with monk fruit) to drop the carbs and calories significantly.
Yogurt Ranch: Swap the mayo-based ranch for a dressing made from Greek Yogurt, dill, garlic powder, and lemon juice. This boosts protein and cuts fat.
Baked Tortilla Strips: Instead of fried chips, cut corn tortillas into strips, spray with oil, and bake at 350°F until crisp.
Add Avocado: Add healthy fats by topping with sliced avocado, which increases satiety.

Serving Suggestions

Family Style: Serve the salad in one massive bowl with the skewers radiating out from the center like sun rays.
Wrap It: Leftovers make incredible wraps. Stuff the salad and chicken into a large flour tortilla for lunch.
Drink Pairing: This pairs perfectly with a cold Iced Tea or a light lager to cut the sweetness of the BBQ sauce.

Common Mistakes to Avoid

Dry Chicken: Cubed chicken dries out faster than whole breasts. Use a meat thermometer and pull the skewers off at 160°F (carryover cooking will hit 165°F).
Soggy Salad: Do not dress the salad until right before serving. The salt in the dressing will wilt the lettuce within 10 minutes.
Forgetting the Basil: It might seem odd in a BBQ salad, but the basil provides a sweet, herbal note that bridges the gap between the savory ranch and the sweet corn. Don’t skip it!

Storing Tips for the Recipe

Refrigerator: Store the cooked chicken skewers separately from the salad. The chicken lasts 4 days. The undressed salad mix lasts 2 days.
Reheating: Remove chicken from the skewer and microwave gently, or eat cold (it’s delicious cold!).
Freezing: Not recommended. Lettuce and jicama do not freeze well.

Conclusion

This Grilled BBQ Chicken Skewer Salad hits every flavor note: smoky, sweet, tangy, creamy, and crunchy. It satisfies the craving for comfort food while keeping things fresh and light for the warmer months. It’s a restaurant-quality meal you can whip up on a Tuesday night.

Ready to grill? Get those skewers soaking! If you love this copycat recipe, leave a 5-star rating below.

FAQs

What if I can’t find jicama?

If your grocery store doesn’t carry jicama, you can substitute it with a crisp Granny Smith Apple (for tart crunch) or water chestnuts (for neutral crunch).

Can I use metal skewers?

Yes! Metal skewers are actually better because they conduct heat to the inside of the chicken cube. Just be careful—they get very hot.

Is this gluten-free?

Mostly yes, but check your BBQ sauce and Tortilla Strips. Some BBQ sauces use soy sauce (wheat) or thickeners, and some chips are cross-contaminated.

Can I bake the skewers?

Yes. Bake at 400°F on a parchment-lined sheet for 15-18 minutes, brushing with sauce in the last 2 minutes.