Chicken Caesar Salad Skewers (Printable Copy)

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

# 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, about 1-inch cubes (store-bought or homemade)

→ Dressing

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

# How to Make:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a bowl, toss chicken cubes with olive oil, salt, black pepper, and garlic powder until evenly coated.
03 - Thread one piece of chicken onto each skewer. Grill for 3 to 4 minutes per side until fully cooked and lightly charred. Allow to rest for 2 minutes.
04 - On each skewer, layer one 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.
06 - Serve immediately to enjoy optimal freshness and texture.

# Expert Advice:

01 -
  • Everything can be prepped in advance and assembled right before guests arrive, so you're not stuck in the kitchen.
  • The skewers make portion control effortless and keep hands clean, perfect for cocktail parties or game day spreads.
  • Grilled chicken beats soggy salad every time, and the croutons stay crunchy when they're speared instead of tossed.
02 -
  • Don't skip drying the romaine completely, wet leaves make the dressing watery and everything slides around on the skewer.
  • If your grill pan isn't hot enough, the chicken will stick and tear when you try to flip it, leaving you with mangled cubes and a mess.
  • Assemble these no more than thirty minutes before serving or the croutons start to get chewy from the dressing and lettuce moisture.
03 -
  • Soak wooden skewers in water for fifteen minutes before grilling if you're worried about them scorching, though I've never had an issue with short cocktail sticks.
  • A little anchovy paste whisked into store-bought dressing makes it taste homemade without the full recipe commitment.
  • If the chicken cubes are different sizes, put the larger ones on first so you can adjust grill time without overcooking the smaller pieces.
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