Here’s a fun twist on the traditional chicken Caesar salad – grill the toppings on skewers for a special presentation.
(modified recipe from original recipe from Cooking Light)
Serves 6
- ¾ cup fat-free bottled Caesar dressing, divided
- 1 ¼ pounds skinless, boneless chicken breast halves, trimmed and cut into 1 inch cubes
- 4 ounces country bread, crust trimmed and cut into 1 inch cubes
- Cooking spray
- 1 red onion, cut into 1 inch thick wedges
- 6 cups torn romaine lettuce
- ½ cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
- Cracked black pepper
Combine 2 tablespoons dressing and chicken in a large zip top plastic bag; seal and marinate in the refrigerator for at least 1 hour (we marinate the chicken overnight), turning occasionally.
Preheat the grill.
Thread bread cubes onto 2 (12 inch) skewers, spacing them ½ inch apart to toast evenly; coat with cooking spray. Place skewers on grill rack; grill 1 minute on each side or until browned. Note: cook the bread cubes by themselves so the bread does not come in contact with raw chicken.
Remove chicken from bag; discard marinade. Thread chicken and onion alternately onto each of 6 (12 inch) skewers. Place on a grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally. Remove from grill; drizzle each chicken skewer with 2 teaspoons dressing.
Combine the remaining 6 tablespoons dressing and lettuce in a bowl; toss well to coat. Place 1 cup lettuce mixture on each of 6 plates; divide bread cubes evenly among plates. Place 1 chicken skewer on each plate (our skewers are smaller, so the photo shows 2 skewers). Top each serving with 1 tablespoon cheese; sprinkle with pepper.
Nutritional Info/Serving: 259 Calories, Fat 6 g, Protein 26 g, Carbs 25 g
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