Grilled Chicken Kabob Caesar Salad


1 lb boneless skinless chicken breasts cut into 1-inch thick pieces
8 medium green onions cut into 4 inch pieces
1 large red bell pepper, cut into wedges
1 bag (10 ounces) ready-to-eat romaine lettuce
½ cup croutons
¼ cup shredded parmesan cheese
2 tbsp lemon juice
¾ cup Litehouse® Caesar Caesar or,
Litehouse® Lite Caesar 


Heat grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Brush skewers with ¼ cup Litehouse Caesar dressing mixed with lemon juice. Cover and grill kabobs 4 to 6 inches from medium heat 10-12 minutes or until chicken is no longer pink in center. Arrange kabobs on romaine lettuce and top with croutons and cheese. Serve with the reserved ½ cup dressing.

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