Chicken Caesar Salad Skewers Recipes

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

Steps:

• Thread all ingredients except dressing onto 4 skewers.
• Serve with dressing.

Steps:

• Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
• Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
• Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
• To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
• Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
• Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.

Steps:

• Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.

Steps:

• Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
• Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
• Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.

Steps:

• Pour 1/4 cup dressing over chicken in shallow glass dish; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix 2 Tbsp. of the remaining dressing and 2 Tbsp. cheese.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread bread onto 6 separate skewers. Grill chicken skewers 5 min.; turn. Brush bread with 1 Tbsp. of the remaining dressing. Add to grill with chicken. Grill 5 min. or until chicken is done and bread cubes are lightly toasted, turning occasionally.
• Toss lettuce with dressing mixture; place on serving plate. Arrange chicken and bread over lettuce. Drizzle with remaining dressing; sprinkle with remaining cheese and the pepper.

Steps:

• In a large bowl, combine chicken, onion and 2 tablespoons salad dressing; toss to coat. In a small bowl, combine potatoes with 2 tablespoons salad dressing., Alternately thread chicken and onion onto metal or soaked wooden skewers, leaving space between each piece. Thread potatoes onto separate metal or soaked wooden skewers., On a greased grill rack, grill potatoes, covered, over medium heat 5 minutes. Add chicken kabobs; grill until chicken is no longer pink and potatoes are tender, 10-15 minutes, turning skewers occasionally., In a large bowl, whisk lemon juice, pepper and remaining salad dressing. Add romaine, chicken, potatoes, onion and cheese; toss to coat.