Chicken Caesar Salad Skewers (Print Version)

Tender grilled chicken, crisp romaine leaves, crunchy croutons, drizzled with classic Caesar dressing.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 12 ounces), 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 (approximately 1-inch cubes), store-bought or homemade

→ Dressing

08 - 1/4 cup 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 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 - Layer each skewer by first adding a romaine leaf, followed by a grilled chicken cube, and finishing with a crouton.
05 - Arrange skewers on a serving platter. Drizzle with Caesar dressing and sprinkle with Parmesan cheese if desired. Serve immediately.

# Additional Tips::

01 -
  • They come together in under thirty minutes, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The combination of warm grilled chicken, cool crisp lettuce, and crunchy croutons hits every texture at once.
  • You can assemble them right before serving or let people build their own, turning dinner prep into an interactive moment.
02 -
  • Cube your chicken evenly or the smaller pieces will dry out while the bigger ones are still cooking—I learned this the hard way when half my batch was rubbery.
  • Don't skip the two-minute rest after grilling; it keeps the chicken from being too hot to handle and lets the juices settle so it stays tender instead of drying out.
03 -
  • If you're making homemade croutons, toss bread cubes with olive oil and salt, then bake at 180°C for ten minutes—they'll crisp up perfectly and taste noticeably fresher than store-bought.
  • Thread everything the same way every time so they look uniform on the platter, which takes less than a second per skewer once you get the rhythm.
Go Back