Chicken Caesar Skewers (Printable Version)

Juicy grilled chicken paired with crisp romaine and crunchy croutons topped with a classic Caesar drizzle.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 (60 ml) classic Caesar dressing, store-bought or homemade
09 - Freshly grated Parmesan cheese (optional, for garnish)

# How to Make It:

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

# Expert Advice:

01 -
  • They look fancy enough for company but come together in under 30 minutes with zero stress.
  • The warm grilled chicken against the cool, crisp romaine and crouton creates a texture that actually makes people pause and notice what they're eating.
  • You can prep everything ahead and assemble them minutes before serving, which means you get to relax instead of rushing around the kitchen.
02 -
  • Overcooked chicken cubes will dry out faster than you'd expect on a skewer, so use a meat thermometer if you're nervous; 165°F internal temperature is your target, not a suggestion.
  • The magic happens when the warm chicken meets the cool lettuce, so don't skip cooling the skewers for those two minutes or you'll wilt the romaine before you've even served them.
  • If you're making these ahead, assemble them only 15 minutes before serving, otherwise the crouton starts to soften and lose its personality.
03 -
  • Make your own croutons by cubing day-old bread, tossing it with olive oil and a pinch of salt, then baking at 350°F for about 10 minutes; they stay crunchier longer and taste infinitely better than most store-bought versions.
  • If you're feeding a crowd, you can skewer the chicken and romaine ahead of time, keep them covered in the fridge, and add the crouton and dressing just before serving so everything maintains its texture integrity.
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