Chicken Caesar Salad Skewers (Printable Version)

Grilled chicken cubes with fresh romaine leaves, crunchy croutons, and a savory Caesar dressing drizzle.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 12 oz), cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder

→ Salad

06 - 12 small romaine lettuce leaves, washed and dried

→ Croutons

07 - 12 large croutons (store-bought or homemade, approximately 1-inch cubes)

→ Dressing

08 - 1/4 cup Caesar dressing (store-bought or homemade)
09 - Optional: freshly grated Parmesan cheese for garnish

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a bowl, combine chicken cubes with olive oil, salt, pepper, and garlic powder; toss to coat evenly.
03 - Thread one piece of chicken onto each skewer. Grill for 3 to 4 minutes per side until fully cooked and lightly charred. Let cool for 2 minutes.
04 - On each skewer, thread a romaine leaf first, followed by a grilled chicken cube, finishing with a crouton.
05 - Arrange skewers on a serving platter. Drizzle evenly with Caesar dressing and sprinkle with Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything stays crisp and interesting because each bite has crunch, creaminess, and char all at once.
  • You can prep the chicken and wash the lettuce hours early, then assemble in under five minutes when guests arrive.
  • They look impressive on a platter but require almost no skill, just a grill pan and some skewers.
02 -
  • If you thread the chicken before seasoning, half the spices fall off onto the counter, so season first and skewer second.
  • Wet lettuce makes the whole thing watery and sad, spin it dry or pat it with paper towels before assembling.
  • Don't drizzle the dressing until the very last second or the croutons will absorb it and turn to mush.
03 -
  • Use metal skewers if you have them, they don't splinter and you can run them under the broiler for a few seconds to rewarm the chicken without drying it out.
  • If your croutons are rock-hard, microwave them for five seconds with a damp paper towel nearby to soften them just enough so they don't crack teeth.
  • A little lemon zest in the dressing right before drizzling wakes up the whole dish and makes it taste brighter.
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