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Grilled Chicken Kabob Caesar Salad




Source of Recipe


Betty Crocker






Recipe Introduction


Grilled meat and bagged salad greens create dinner in minutes.





List of Ingredients



• 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)
  






Instructions



1. 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.
   
2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
   
3. Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.
   






Final Comments


Makes: 4 servings

Time Saver
One bag of complete Caesar salad mix can be used instead of the romaine, dressing, croutons and cheese. Either omit brushing the dressing on the chicken and just use dressing for salad or use additional Caesar dressing. We also recommend adding extra Parmesan cheese.