5/23/08

Chicken Kabob Caesar Salad

I can tell my body knows that summer is just around the corner. Instead of craving hot pasta meals and thick soups that are perfect for cold winter nights, I'm craving grilled chicken, salads and 'lighter' fare.

I am signed up for many recipe newsletters and emails and I saw this one and could taste it just by looking at the picture! The tangy crunch of the lettuce, the smoky grilled flavor of the chicken. Yum!

You hardly need a 'recipe' for it; it's more like a reminder to make it as it's just cutting up some veggies and using bottled store bought dressing. So add this one to your collection as a reminder as to how quick and easy this would be for a summer meal!

Grilled Chicken Kabob Caesar Salad


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)

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.
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