Grilled Chicken Caesar Salad Skewers Recipes

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GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup red wine vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup olive oil
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 large bunch romaine, torn (12 cups)
1-1/2 cups Caesar salad croutons
1 cup halved cherry tomatoes
2/3 cup creamy Caesar salad dressing

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

Nutrition Facts :

GRILLED CHICKEN KABOB CAESAR SALAD



Grilled Chicken Kabob Caesar Salad image

Grilled meat and bagged salad greens create dinner in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 medium green onions, cut into 4-inch pieces
1 large red bell pepper, cut into wedges
3/4 cup Caesar dressing
1 bag (10 ounces) ready-to-eat romaine lettuce
1/2 cup croutons
1/4 cup shredded Parmesan cheese (1 ounce)

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.

Nutrition Facts : Calories 365, Carbohydrate 11 g, Cholesterol 90 mg, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pound skin-on, boneless chicken breasts
4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread
4 romaine lettuce hearts, halved lengthwise
3/4 cup freshly grated parmesan cheese, plus more for garnish

Steps:

  • Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams

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