Ok I realize that this makes this recipe sound sooo much more fascinating than it is. I apologise for that, it’s really quite simple.
Now that we have been open and honest with each other, may we move on?
I got this idea for making the chicken for my “Chicken Caesar Salad” from none other than The semi homemade goddess herself, Sandra Lee. Say what you want about her but the chick has some good ideas!
If you’re a fan of crust like I am, then this is the recipe for you.
(Mmm, crust 🙂 )
Grilled Chicken “Kabob” Caesar Salad
- 1 lb of boneless skinless chicken breast
- 6 cloves of garlic minced
- 2 tbs. olive oil
- sea salt & pepper
- 1 large head of romaine lettuce (cleaned and chopped)
- 4 tbs. caesar dressing
- 2-4 tbs. parmesan cheese (shaved or grated)
- 1/2 cup caesar croutons
*serves 2 but really it usually makes enough for 3 salads, there are always leftovers
Cut your chicken into bite sized pieces, about 1 inch squares.
toss the chicken, minced garlic, salt and pepper and let sit for about 10 minutes while you heat your grill.
Now our grill, it’s not like everyone’s grill. There is no direct heat, SO, use your discretion people! I’d say put it on medium/high, we put ours on high.
*this can also be done (and I do this often in the winter) under the broiler! Move the rack in your oven to the top slot, turn the broiler on high (make sure you leave the door open a crack the whole time) and fashion a “grill” out a sheet pan covered in foil, with a baking rack on top. Easy as pie.
Let the grill heat up and place the chicken on skewers.
We have some flat, metal skewers that we purchased at a restaurant supply place for about a dollar each, that look almost exactly like this:
one of the best investments we ever made. If you’re using wooden skewers (waste of money), PLEASE remember to soak them first! Put them in water for a good while so they don’t burn and disintegrate.
Place the chicken skewers on the grill (under the broiler) and cook, about 5 minutes per side, and flip them ONLY ONCE! They should have a nice crust on the outside, and be nice and juicy and tender (and cooked) in the middle.
(One of the joys of having metal skewers, is that they heat up and help cook the food from the inside. Very good point if I don’t say so myself.)
Let the chicken cool for a few minutes and carefully slide it off of the skewers.
Put your juicy flavorful chicken atop almost any salad, but we like ours on caesar.
In a large plastic bag add your chopped romaine lettuce (about 4 cups for 2 people), some parmesan cheese, your favorite caesar dressing (we like Cardini’s light but make your own if you want to show off) and some caesar croutons (you could make grilled ones out of toast!), close the bag leaving lots of air, SHAKE! and pour into bowls. Top with your chicken and call it dinner…or lunch.