Grilled Chicken Caesar Skewers

Ingredients

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Baguette Bread

  Budgens

  ½ Baguette or 63g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 cherry tomato or 136g

• Caesar dressing

  Salad dressing, regular

  ¾ cup or 176g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Cut the chicken breasts into bite-size pieces. In a bowl, combine the chicken with 2 tablespoons olive oil, half the lemon juice, and half of the Caesar dressing; toss to coat, cover, and refrigerate for at least 30 minutes.
2. Meanwhile, soak 12 bamboo skewers in water for 30 minutes.
3. Preheat a grill pan over medium-high heat.
4. Toss the cubed baguette with 2 tablespoons olive oil. Thread marinated chicken onto 6 skewers. Thread the bread cubes and cherry tomatoes onto the remaining skewers.
5. Lightly brush the grill pan with olive oil. Season the chicken skewers with salt and pepper.
6. Grill the chicken skewers, turning occasionally, until nicely charred and cooked through, about 8–10 minutes.
7. Grill the bread and tomato skewers until the bread is crisp and the tomatoes are lightly charred, about 4–5 minutes.
8. Arrange romaine on a platter. Top with grilled chicken, croutons, and tomatoes. Drizzle with the remaining Caesar dressing, sprinkle with Parmesan, and finish with the remaining lemon juice to taste.