Save I threw together these skewers one afternoon when friends texted they were stopping by in an hour. I had leftover chicken breasts and half a head of romaine wilting in the crisper. Threading everything onto sticks felt like cheating, but when they grabbed seconds before I even plated the rest, I knew I'd stumbled onto something. Now they're my go-to whenever I need to look like I planned ahead.
The first time I brought these to a potluck, someone asked if I catered. I laughed because I'd grilled the chicken during my lunch break and assembled them in my car. The trick is the char on the chicken, it makes people think you spent way more effort than you did. I've made them for game days, baby showers, and one very last-minute book club meeting where I forgot it was my turn to host.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even cubes so they cook at the same rate, and don't trim off every bit of fat or they'll dry out on the grill.
- Olive oil: This helps the seasonings stick and keeps the chicken from sticking to the grill, use just enough to coat without making it slippery.
- Salt, black pepper, garlic powder: Simple seasoning lets the Caesar dressing do the heavy lifting, but don't skip the garlic powder or the chicken tastes flat.
- Romaine lettuce: Small inner leaves work best because they fold neatly onto the skewer and don't flop over the sides.
- Croutons: Go for the bigger bakery-style ones, not the tiny salad toppers, or they'll slide right off the stick.
- Caesar dressing: Store-bought is fine, but if yours tastes too tangy, whisk in a pinch of sugar to mellow it out.
- Parmesan cheese: Freshly grated melts slightly onto the warm chicken and makes everything taste like you tried harder than you did.
Instructions
- Preheat the grill:
- Get your grill or grill pan ripping hot over medium-high heat. If it's not hot enough, the chicken will steam instead of char.
- Season the chicken:
- Toss the cubes in a bowl with olive oil, salt, pepper, and garlic powder until every piece is coated. Don't be shy with the pepper, it cuts through the richness of the dressing.
- Grill the chicken:
- Thread one cube onto each skewer and grill for three to four minutes per side, turning once, until you see dark grill marks and the meat feels firm. Let them rest for two minutes so the juices settle and don't run all over your cutting board.
- Assemble the skewers:
- Start with a romaine leaf, then the grilled chicken, then cap it with a crouton. The crouton on top keeps everything from sliding off when people grab them.
- Finish and serve:
- Arrange them on a platter, drizzle Caesar dressing in zigzags over the top, and shower with Parmesan. Serve right away while the chicken is still warm and the croutons haven't gone soggy.
Save My neighbor once grabbed three of these off the tray before I even brought out napkins. She stood in my kitchen, holding all three sticks in one hand like a bouquet, and said they tasted like the fancy restaurant version of something she'd eat over the sink. I took it as the highest compliment.
Make-Ahead Tips
You can grill the chicken up to a day early and keep it in the fridge, then let it come to room temperature for twenty minutes before assembling. The romaine holds up fine if you wash and dry it in the morning, just wrap it in paper towels and tuck it in a bag. Don't thread the skewers until right before serving or the lettuce wilts and the croutons get limp.
Variation Ideas
I've tucked halved cherry tomatoes between the chicken and crouton when tomatoes are in season, and once I crumbled crispy bacon over the top because I had leftover breakfast bacon. A friend who can't do gluten swaps in gluten-free croutons and checks the dressing label, and it works just as well. You could even swap the chicken for grilled shrimp if you're feeding someone who doesn't eat poultry.
Serving Suggestions
These disappear fast at parties, so I usually make a double batch and keep the second round in the kitchen until the first platter is empty. They pair well with cold white wine, sparkling water with lemon, or even light beer. If you're serving them as a starter before dinner, three skewers per person is about right.
- Set out extra dressing in a small bowl for people who want to dip instead of drizzle.
- If you're making these for kids, skip the anchovies in the dressing or use a mild ranch instead.
- They hold up for about thirty minutes at room temperature before the lettuce starts to look tired, so time your assembly accordingly.
Save Every time I make these, someone asks for the recipe, and I have to admit there's barely one to give. It's just good ingredients on a stick, but something about that combination makes people happy.
Recipe FAQs
- → How do you ensure the chicken stays juicy on skewers?
Marinating lightly with olive oil and basic seasoning helps retain moisture. Grilling briefly on medium-high heat seals juices, preventing dryness.
- → Can I use other greens instead of romaine?
While romaine offers crispness and mild flavor, sturdy greens like iceberg or baby gem lettuces can also work well for texture contrast.
- → What type of croutons works best for these skewers?
Large, crunchy croutons that hold texture when skewered add a pleasant crunch and balance softness of chicken and lettuce.
- → Is it possible to prepare this ahead of time?
Grill the chicken in advance and keep chilled. Assemble skewers shortly before serving to maintain freshness and crispness.
- → Can I substitute the Caesar dressing with another sauce?
Yes, alternatives like ranch, garlic aioli, or vinaigrettes can complement the ingredients while providing varied flavor profiles.