Chicken Caesar Salad Skewers (Print View)

Tender grilled chicken cubes paired with crisp romaine and crunchy croutons drizzled in creamy Caesar dressing.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder

→ Salad

06 - 12 small romaine lettuce leaves, washed and dried

→ Croutons

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

→ Dressing

08 - ¼ cup Caesar dressing, store-bought or homemade
09 - Optional: freshly grated Parmesan cheese for garnish

# Method:

01 - Preheat grill or grill pan over medium-high heat.
02 - In a bowl, combine chicken cubes with olive oil, salt, pepper, and garlic powder; toss until evenly coated.
03 - Thread each chicken cube onto a skewer. Grill for 3-4 minutes per side until fully cooked and lightly charred. Allow to rest for 2 minutes.
04 - On each skewer, layer a romaine leaf, one grilled chicken cube, and finish with a crouton.
05 - Arrange skewers on a serving platter, drizzle with Caesar dressing, and garnish with Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • They're elegant enough for a dinner party but easy enough to pull together on a Tuesday night.
  • Your guests get to eat something that actually tastes like real food, not just presentation for presentation's sake.
  • The whole thing comes together in under 30 minutes, which feels like magic when people think you spent all day cooking.
02 -
  • Don't skip letting the grilled chicken cool for a couple minutes, or your romaine leaf will start to wilt from the heat and everything becomes a sad, droopy mess.
  • Assemble these as close to serving time as possible, because the croutons gradually soften as they sit with the dressing. If you're making them ahead, keep the croutons separate and add them literally as you're bringing the platter to your guests.
03 -
  • Cutting your chicken pieces as evenly as possible means they'll all finish cooking at the same time, so you don't end up with some pieces that are dry and others that are still slightly pink inside.
  • If you don't have a grill, a grill pan on the stovetop works just as well and gives you better control over the heat, which is honestly how I make these most often.
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