Filed Under: grill-guide, marinate, mexican, salads, Starter, Under 20 Mins, Vegetables

Grilled Chicken Caesar on a Skewer

The ubiquitous chicken Caesar salad goes glam with this simple makeover.

April 8th, 2012

*Recipe excerpted from A Real American Breakfast by Cheryl Alters & Bill Jamison. Remember when breakfast was the most important meal of the day? A Real American Breakfast offers 275 breakfast recipes, from traditional classics, regional favorites to ethnic-inspired dishes, all served with a side dish of culinary history from award-winning, best-selling authors Cheryl Alters Jamison and Bill Jamison.*This recipe has been adapted from its original.

Prep Time
10 minutes
Cook Time
10 minutes
  • 1 pound boneless, skinless chicken breasts, cut into ¾ to 1-inch cubes
  • 1¼ cups store-bought Caesar salad dressing
  • 4 ounces country bread, cut into cubes
  • 4 tablespoons olive oil
  • 8 cups chopped romaine lettuce leaves
  • Curls of Parmesan cheese (use a vegetable peeler)
  • 4 metal skewers, preferably 8 to 10 inches long
  1. Place the chicken in a sealable plastic bag and pour in enough dressing to cover it, about ¾ cup. Seal bag, toss to coat and refrigerate until ready to cook.

  2. Fire up grill, bringing heat to medium. When ready to grill, drain chicken.

  3. Brush bread cubes with oil and skewer, alternating with chicken cubes. Grill skewers uncovered for 7 to 9 minutes, turning to cook on all sides, until chicken is firm and white throughout but still juicy. The bread will get toasty brown like a crouton.

Grilled Chicken Caesar on a Skewer

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