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Grilled Chicken Caesar Kebab Salads

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  • Prep 1 hr 5 min
  • Total 1 hr 20 min
  • Servings 2
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Say that 5 times fast.
by: Bev Cooks
Updated Sep 24, 2014
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  • 2 chicken breasts, cut into a bite-sized dice
  • 1/2 cup caesar dressing, divided
  • 2 slices whole wheat bread, cut into a small dice
  • 2 tablespoon extra-virgin olive oil, divided
  • 1 tsp garlic salt
  • 2 bunches romaine hearts, sliced and chopped
  • 1/4 cup parmesan cheese shavings, for garnish
  • 1 pinch coarse salt and freshly ground pepper


  • 1
    Place the chicken in a small sealable bag or small bowl. Pour 1/4th cup dressing over the chicken, cover and marinate for at least an hour.
  • 2
    Arrange the bread chunks on a toaster sheet. Brush with half the oil and sprinkle with garlic salt; toss. Toast until crispy, about 10 minutes. Let it rest until you're ready to use.
  • 3
    Brush an indoor or outdoor grill with the remaining tbsp. oil. Skewer the marinated chicken onto metal or wooden skewers. Grill until chicken is cooked through and has grill marks on all sides, 10 minutes. Sprinkle a little salt and pepper over each skewer. Let rest for a couple of minutes.
  • 4
    Arrange the lettuce on a large platter or plates. Top with chicken skewers, homemade wheat croutons, and parmesan shavings, if desired. Drizzle with remaining caesar dressing, give another good grind of black pepper and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • No matter how you spell it, this kebab salad isn't messing around.

    Okay, for the life of me I cannot spell Caesar. I mean, I can, but it takes me at least 7,254 attempts to get it right. Ceazer. Ceasar. Caezar. Caeser. Ceezer. Caazer. Ceeser. Breezer. Tweezer. Fleezer. Cheeser. Teaser. AND that's my head.


    However the wonk a tonk you spell it, this classic salad in kebab form is so mind-numbingly tasty, you won't even care if you ever spell anything right, ever again.

    Matter of fact, I think Julius Caesasserar himself PREFERS us to misspell it. And to wear a toga when we eat this awesome kebaby salad. That way we can put all of our focus into the succulent flavors of the grilled chicken, the crisp crunch of the romaine lettuce leaves, and the blissfully pungent cesrasersrsar dressing that so perfectly coats the salad. And the croutons and parmesan cheese, oh my heart.

    Oh he has nothing to do with this salad? Oh.

    Well, whatever. I'm STILL WEARING A TOGA.

    Let's make it! This is so simple. Grab some chicken breasts, romaine, some whole wheat bread slices, caesar dressing, garlic salt and olive oil.

    Cut up the chicken in a kebab-sized dice and coat it with half of the dressing. You can marinate this in the fridge for as long as you want. I did for about an hour.

    Cut up the bread into small squares. Brush with the oil and sprinkle with the garlic salt. Toast for about 10 minutes. Aaaand croutons, yo.

    Then you just skewer up your chicken on either metal or wooden skewers. Grill them up nicely on an outdoor or indoor grill for about 10 minutes total. Mmmmm.

    Then you just arrange it on a serving platter or plate! Lettuce leaves, chicken kebabs, croutons, the rest of the dressing, some fresh parmesan shavings, and a good grind of black pepper to seal the deal.

    So simple. So perfect. So CAESARLICOUS.

    Well, well. Look who can spell!

    More Fresh Stuff for Spring

    Bev's recipe above is based on this salad recipe by Eat Better America. For more healthy recipes like this one, click on this link: Eat Better America recipes. *Bev hopes you have a hard time spelling casersfsdfsar too. She needs someone else in her club. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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