Chicken Caesar Salad Skewers (Printable)

Grilled chicken cubes with romaine, croutons, and a creamy dressing for a fresh appetizer.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 12.3 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 (about 1-inch cubes), store-bought or homemade

→ Dressing

08 - 1/4 cup Caesar dressing, store-bought or homemade
09 - Optional: freshly grated Parmesan cheese for garnish

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Toss chicken cubes with olive oil, salt, black pepper, and garlic powder in a bowl.
03 - Thread one chicken cube onto each skewer and grill for 3 to 4 minutes per side until cooked through and slightly charred; allow to rest for 2 minutes.
04 - Layer each skewer starting with a romaine leaf, followed by a grilled chicken cube, and top with a crouton.
05 - Arrange skewers on a platter, drizzle with Caesar dressing, and sprinkle with Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • They're the kind of appetizer you can prep mostly ahead and finish in minutes, so you're actually mingling instead of stress-cooking.
  • Everyone gets excited about handheld food, and there's something satisfying about the contrast of crispy, smoky, and creamy all in one bite.
  • The grill marks on the chicken add a restaurant-quality touch that tastes even better than it looks.
02 -
  • Pat your chicken pieces dry before grilling—moisture is the enemy of a good sear and will steam the chicken instead of charring it.
  • Don't skip the cooling step; a two-minute rest gives you just enough time to breathe and prevents burnt fingers while making the chicken easier to handle.
  • If your croutons start getting soft before you serve, assemble the skewers at the very last minute rather than letting them sit dressed on the platter.
03 -
  • Use wooden skewers soaked in water for at least thirty minutes—metal ones work but wood feels more elegant and casual at the same time.
  • If your romaine leaves are too large, tear them in half lengthwise rather than using whole leaves, which can slide off and make assembly frustrating.
  • Taste your Caesar dressing before you commit to store-bought versus homemade; some grocery store versions are genuinely delicious while others taste like disappointment, so scout yours first.
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