Chicken Caesar Salad Skewers (Printable)

Tender grilled chicken paired with romaine and crunchy croutons, finished with Caesar dressing.

# Components:

→ 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, about 1-inch cubes)

→ Dressing

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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Toss the chicken cubes with olive oil, salt, black pepper, and garlic powder in a bowl until evenly coated.
03 - Thread one chicken cube onto each skewer and grill for 3 to 4 minutes per side until thoroughly cooked and lightly charred. Allow to rest for 2 minutes.
04 - Layer each skewer starting with a romaine leaf, followed by a grilled chicken cube, and finish 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 -
  • They look impressive enough to serve at a dinner party but come together faster than you'd expect.
  • Everything happens on one skewer, so your guests can actually eat them standing up without juggling a plate.
  • The contrast of warm grilled chicken, cold crisp lettuce, and that buttery crouton is genuinely addictive.
02 -
  • Assemble these as close to serving time as possible or the croutons will start surrendering to the dressing and lose that crucial crunch that makes them special.
  • Don't overcrowd your grill with chicken; give each piece space to develop color, otherwise you'll steam them instead of sear them.
03 -
  • Soak wooden skewers in water for at least thirty minutes before grilling so they don't char and fall apart in your food.
  • Pat your romaine leaves completely dry after washing—any excess water will dilute the dressing and make the final bite soggy instead of crisp.
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