Save Last summer, I was scrambling to prep appetizers for a backyard party when I realized I had grilled way too much chicken. I spotted romaine in the crisper and a bag of croutons in the pantry, and suddenly it clicked: why not turn Caesar salad into something you can hold? I threaded everything onto skewers, drizzled on the dressing, and watched them disappear in minutes. Now these skewers are my go-to whenever I need something that looks impressive but comes together fast.
I remember making these for my sisters book club, and she texted me halfway through the evening asking for the recipe because everyone kept asking her. One of her friends said she loved that the croutons stayed crunchy instead of getting soggy in a bowl. That was the moment I realized these skewers solved the biggest problem with Caesar salad: timing.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even cubes so they cook at the same rate, and dont skip the seasoning step or theyll taste flat.
- Olive oil: This helps the seasonings stick and gives the chicken a light char without drying out.
- Garlic powder: I use powder instead of fresh because it coats the chicken evenly and wont burn on the grill.
- Romaine lettuce: Pick small, sturdy inner leaves that can hold their shape on a skewer and wont wilt under the dressing.
- Croutons: Go for the big, crunchy kind, homemade if you have time, but store-bought works perfectly.
- Caesar dressing: Whether you make it or buy it, make sure its thick enough to cling to the skewers instead of pooling on the plate.
- Parmesan cheese: Freshly grated adds a salty, nutty finish that makes every bite feel restaurant-quality.
Instructions
- Season and prep the chicken:
- Toss the cubed chicken with olive oil, salt, pepper, and garlic powder in a bowl until every piece is coated. Let it sit for a few minutes while you heat the grill so the flavors sink in.
- Grill the chicken:
- Thread one cube onto each skewer and grill over medium-high heat for 3 to 4 minutes per side, turning once, until you see golden char marks and the meat is cooked through. Let them rest for 2 minutes so the juices settle.
- Assemble the skewers:
- Start with a romaine leaf, add the grilled chicken cube, then finish with a crouton on top. The order matters because the lettuce cushions the chicken and the crouton catches the dressing.
- Dress and serve:
- Arrange the skewers on a platter, drizzle Caesar dressing over the top, and finish with a generous sprinkle of Parmesan. Serve them right away while the chicken is still warm and the croutons are crisp.
Save One evening, my neighbor came over and grabbed three skewers before I could even finish plating them. She said they reminded her of the Caesar salad her mom used to make, but easier to eat while standing around talking. That comment stuck with me because it captured exactly what I love about this recipe: it brings people together without any fuss.
How to Make Homemade Croutons
I started making my own croutons after realizing how easy it is and how much better they taste. Cut day-old bread into big cubes, toss them with olive oil and a pinch of salt, then bake at 180 degrees Celsius for 10 minutes until golden and crunchy. You can make a batch ahead and store them in an airtight container for up to a week.
Variations Worth Trying
Sometimes I add a halved cherry tomato or a piece of crispy bacon between the chicken and the crouton for extra flavor. My friend swaps the romaine for kale, which holds up even longer without wilting. If youre serving these at a party, you can also use shorter skewers and make them bite-sized so guests can pop the whole thing in their mouth.
Storage and Serving Tips
These skewers are best enjoyed fresh, but you can grill the chicken and prep the components a few hours ahead, then assemble right before serving. If you have leftovers, store the parts separately in the fridge and rebuild them the next day, though the croutons wont be as crunchy. I usually just toss any leftover chicken and romaine into a regular Caesar salad for lunch.
- Keep the dressing on the side if youre making these for a picnic or potluck.
- Use gluten-free croutons and check your dressing labels for a gluten-free version.
- Double the recipe if youre feeding a crowd because these disappear faster than you think.
Save Every time I make these, someone asks for the recipe, and I love that something so simple can feel so special. I hope they become your new favorite party trick too.
Recipe FAQs
- → What cut of chicken is best for these skewers?
Boneless, skinless chicken breasts cut into cubes work best to ensure even grilling and tenderness.
- → Can I prepare the croutons at home?
Yes, tossing bread cubes with olive oil and salt, then baking at 180°C (350°F) for 10 minutes creates homemade croutons.
- → How long should the chicken be grilled?
Grill the chicken cubes for about 3-4 minutes per side until cooked through and slightly charred.
- → Are there options for dietary restrictions?
Using gluten-free croutons and dressing can accommodate gluten-free diets, and toppings can be adjusted accordingly.
- → What tools are needed for assembly and grilling?
A grill or grill pan, skewers, tongs, a sharp knife, and a mixing bowl are essential for preparation.