Chicken Caesar Salad Skewers (Print)

Grilled chicken cubes with romaine and crunchy croutons, finished with Caesar dressing for a fresh bite.

# Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 12.3 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
09 - Optional: freshly grated Parmesan cheese for garnish

# Instructions:

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.
03 - Thread one chicken cube onto each skewer. Grill for 3–4 minutes per side until cooked through and lightly charred. Let rest for 2 minutes.
04 - Layer each skewer by adding a romaine leaf, followed by a grilled chicken cube, and finish with a crouton.
05 - Arrange skewers on a platter, drizzle with Caesar dressing, and sprinkle with Parmesan if desired. Serve immediately.

# Pro Tips:

01 -
  • They're impressive enough to serve guests but require almost no real cooking skill, which is the sweet spot for entertaining.
  • Your fingers stay clean because everything's on a stick, and somehow that makes people eat more slowly and actually enjoy the flavors.
  • You can prep the chicken hours ahead and assemble everything in the last five minutes before guests arrive.
02 -
  • Don't cut your chicken pieces too small or they'll cook too fast and become dry; the inch-sized cube is honestly the perfect balance I landed on after a few overdone batches.
  • The lettuce leaf needs to be small and tender, not those thick outer leaves, otherwise you'll be chewing on something tough when you just want to enjoy the Caesar flavor.
  • Assemble these as close to serving time as possible because the dressing starts softening the croutons within about ten minutes, which changes the whole texture experience.
03 -
  • Pat your chicken dry with paper towels before seasoning so it grills instead of steams, and the spices adhere better to dry surfaces.
  • Soak wooden skewers in water for thirty minutes before grilling so they don't char and catch fire, which I learned the loud way one afternoon.
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