Save to Pinterest I threw together these skewers on a whim last summer when friends showed up earlier than expected. I had chicken marinating, a bag of croutons going stale, and romaine that needed using. Threading everything onto little sticks felt less like cooking and more like playing with food, but the moment I drizzled that Caesar dressing over the top, everyone grabbed two at once. They disappeared before I could plate the main course.
The first time I made these for a book club gathering, one of my friends asked if I had catered. I laughed because Id literally grilled the chicken while she was parking. The trick is using good quality croutons with enough crunch to survive the dressing, and not overthinking the assembly. My neighbor now requests these every time we have a backyard thing, and Ive started doubling the batch because they vanish faster than I expect.
Ingredients
- Boneless, skinless chicken breasts (350 g, cut into 2.5 cm cubes): I like cutting them slightly larger than you think because they shrink on the grill, and a meatier bite makes each skewer more satisfying.
- Olive oil (1 tablespoon): Just enough to keep the chicken from sticking and to help the seasonings cling, dont drown them or theyll steam instead of char.
- Salt (1/2 teaspoon): Plain kosher salt works best here, it seasons without overpowering the Caesar flavor that comes later.
- Freshly ground black pepper (1/2 teaspoon): I crack it fresh because the aroma hits differently when the chicken comes off the grill still sizzling.
- Garlic powder (1/2 teaspoon): It distributes more evenly than fresh garlic which can burn on a hot grill, and it adds that savory backbone.
- Small romaine lettuce leaves (12): I pick the inner leaves because theyre tender and cup-shaped, perfect for catching a little extra dressing.
- Large croutons (12, about 2.5 cm cubes): Store-bought is fine, but if you have day-old bread, toss cubes with olive oil and salt and bake them until golden, they hold up better.
- Caesar dressing (60 ml): I use the kind with anchovies because it has that authentic tang, but any Caesar you love will work here.
- Freshly grated Parmesan cheese (optional): A little shower of real Parmesan at the end makes them look fancy and adds a salty finish.
Instructions
- Fire up the grill:
- Preheat your grill or grill pan over medium-high heat until you can hold your hand above it for only a couple seconds. A hot surface gives you those nice char marks without drying out the chicken.
- Season the chicken:
- In a bowl, toss the chicken cubes with olive oil, salt, pepper, and garlic powder until every piece is lightly coated. Let them sit while the grill heats, the oil helps the seasonings stick.
- Grill the chicken:
- Thread one chicken cube onto each skewer, then lay them on the grill. Cook for 3 to 4 minutes per side, turning once, until the chicken is cooked through and has light char marks. Let them cool for a couple minutes so they dont wilt the lettuce.
- Assemble the skewers:
- Start with a romaine leaf at the bottom, add a grilled chicken cube, then cap it with a crouton. The order matters because the lettuce cushions the chicken and the crouton keeps everything in place.
- Dress and serve:
- Arrange the skewers on a platter, drizzle Caesar dressing over the top, and finish with grated Parmesan if youre using it. Serve them right away while the chicken is still warm and the croutons are crunchy.
Save to Pinterest One evening I served these at a potluck and watched a kid who claimed to hate salad eat four skewers without realizing he was eating lettuce. His mom gave me a look that was equal parts grateful and amused. I think theres something about the skewer format that tricks your brain into thinking its party food instead of health food, and honestly, I love that magic.
Making Your Own Croutons
If you have leftover bread going stale, cut it into 2.5 cm cubes, toss with olive oil and a pinch of salt, and bake at 180 degrees Celsius for about 10 minutes until golden and crisp. Homemade croutons taste warmer and less commercial, plus you can control the size so they fit perfectly on your skewers. I started doing this after realizing how much better fresh-baked croutons hold up to dressing, and now I always make a double batch to snack on.
Variations to Try
Once you have the basic skewer down, you can play around with add-ons. I sometimes tuck a cherry tomato half between the chicken and the crouton for a pop of sweetness, or I add a slice of crispy bacon for a smokier, richer bite. A friend of mine uses gluten-free croutons and checks her dressing labels, and the skewers turn out just as good. The formula is flexible, so follow your cravings.
Serving and Storage
These are best served fresh, but you can grill the chicken and prep the components an hour or two ahead, then assemble right before guests arrive. If you have leftovers, store the chicken, lettuce, and croutons separately in the fridge, and rebuild the skewers the next day, though the croutons may lose some crunch. I usually just toss any extra chicken into a regular Caesar salad for lunch the next day.
- Use cocktail sticks about 15 cm long so everything fits without crowding.
- If youre making a big batch, set up an assembly line with bowls of each component.
- Keep the platter in a cool spot if youre serving outdoors, the dressing can get runny in the heat.
Save to Pinterest Every time I make these, someone asks for the recipe, and I love telling them theres no secret, just good ingredients and a willingness to skewer things. Theyre proof that simple food, done with a little care, can feel special.
Recipe Questions
- → What is the best way to grill the chicken for these skewers?
Use a preheated grill or grill pan over medium-high heat. Grill chicken cubes for 3-4 minutes per side until fully cooked and slightly charred for optimal flavor.
- → Can I make the croutons at home?
Yes, toss bread cubes with olive oil and salt, then bake at 180°C (350°F) for about 10 minutes until golden and crunchy.
- → How should I assemble the skewers?
Start with a romaine leaf, add a grilled chicken cube, and finish with a crouton. Drizzle with Caesar dressing and sprinkle with Parmesan if desired.
- → Are there gluten-free options for these skewers?
Use gluten-free croutons and dressing to accommodate gluten sensitivities without losing flavor.
- → What variations can enhance these skewers?
Try adding cherry tomato halves or a slice of crispy bacon for added taste and texture variety.