Ingredients
- 1 lb boneless skinless chicken breast
- cut into 1-inch pieces
- 8 medium green onions
- cut into 4-inch pieces
- 1 large red bell pepper
- cut into wedges
- 34 cup caesar salad dressing
- 1 (10 ounce) bagready to eat romaine lettuce
- 12 cup crouton
- 14 cup shredded parmesan cheese
Instructions
- Heat coals or gas 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 with 1/4 cup of the dressing.
- Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
- Arrange kabobs on romaine; top with croutons and cheese.
- Serve with remaining 1/2 cup dressing.
- Time-Saver:.
- One bag of complete Caesar salad mix can be used instead of the romaine, dressing, croutons and cheese.
- Either omit brushing the dressing on the chicken or use additional Caesar dressing.
- We also recommend adding extra Parmesan cheese.
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