Save to Pinterest I threw these together one afternoon when friends texted they were stopping by in an hour. I had leftover chicken breasts and a bag of romaine that needed using, and suddenly remembered those fancy restaurant skewers I always admired but never ordered. Turns out, threading a salad onto a stick is ridiculously easy and makes everything taste better. The crunch of the crouton against the warm, garlicky chicken felt like a tiny celebration in every bite.
The first time I served these, my neighbor grabbed three before I even finished arranging the platter. She stood there, dressing dripping onto her napkin, and said they reminded her of a restaurant she loved in college. I realized then that food doesn't need to be complicated to feel special. Sometimes it just needs to be fun, unexpected, and taste like summer evenings on a deck with good company.
Ingredients
- Boneless, skinless chicken breasts: I always cut them into even cubes so they cook at the same rate, no dry edges or raw centers.
- Olive oil: Just enough to help the seasonings stick and keep the chicken from drying out on the grill.
- Salt, black pepper, and garlic powder: Simple but essential, these three make the chicken taste intentional instead of plain.
- Romaine lettuce: Small inner leaves work best because they fit neatly on the skewer and stay crisp.
- Croutons: I grab the biggest ones from the bag, the kind that crunch loud enough to hear across the room.
- Caesar dressing: Store-bought is fine, homemade is lovely, just make sure it has that tangy anchovy punch.
- Parmesan cheese: Optional but worth it, I use a vegetable peeler to shave thin ribbons over the top.
Instructions
- Prep the Grill:
- Heat your grill or grill pan over medium-high until it feels hot when you hold your hand a few inches above it. A properly heated surface gives you those beautiful char marks without sticking.
- Season the Chicken:
- Toss the cubed chicken with olive oil, salt, pepper, and garlic powder in a bowl until every piece is lightly coated. I use my hands because it's faster and more thorough than a spoon.
- Grill the Chicken:
- Thread one chicken cube onto each skewer and grill for 3 to 4 minutes per side, turning once, until the edges are golden and the center is no longer pink. Let them rest for 2 minutes so the juices settle.
- Assemble the Skewers:
- Start with a folded romaine leaf, add the grilled chicken, then finish with a crouton on top. The order matters because the crouton acts like a little hat and keeps everything in place.
- Dress and Serve:
- Arrange the skewers on a serving platter, drizzle Caesar dressing over them in a zigzag, and scatter Parmesan if you like. Serve them right away while the chicken is still warm and the lettuce is cold.
Save to Pinterest One evening I made these for a potluck and watched a toddler carefully eat each component separately, licking the dressing off the crouton last. Her mom apologized, but I loved it. It reminded me that good food works on every level, whether you eat it the intended way or completely take it apart. These skewers have a way of making people smile before they even take a bite.
Choosing Your Croutons
I used to think all croutons were the same until I tried making my own. Toss cubed bread with olive oil and a pinch of salt, bake at 180 degrees Celsius for 10 minutes, and suddenly you have something with actual flavor. Store-bought works fine too, just look for the big sturdy ones that won't crumble when you skewer them. The texture matters more than you think, you want that loud crunch that contrasts with the tender chicken.
Variations Worth Trying
Once you get the basic idea down, these skewers become a template. I have added cherry tomato halves for color, tucked in crispy bacon for smokiness, and even swapped the romaine for butter lettuce when I ran out. My favorite version includes a thin slice of avocado between the chicken and crouton, but that only works if you are serving them within minutes. The fun part is realizing that anything you love in a Caesar salad can probably end up on a stick.
Make-Ahead Strategy
I grill the chicken in the morning, store it in the fridge, and bring it to room temperature before assembling. The romaine gets washed, dried completely, and tucked into a damp paper towel in a sealed container. Croutons stay in their bag until the last minute because humidity is their enemy.
- Assemble the skewers no more than 30 minutes before serving or the lettuce starts to wilt.
- Keep the dressing in a squeeze bottle for quick, even drizzling.
- If traveling, pack components separately and assemble on-site.
Save to Pinterest These skewers taught me that appetizers do not need to be stressful or expensive to feel generous. Just a little creativity and some good ingredients on a stick, and suddenly you have something people remember.
Recipe FAQs
- → What is the best way to grill the chicken cubes?
Preheat the grill to medium-high heat. Grill each side for 3-4 minutes until the chicken is cooked through and lightly charred for optimal flavor and juiciness.
- → Can I prepare the croutons from scratch?
Yes, toss bread cubes with olive oil and salt, then bake at 180°C (350°F) for about 10 minutes until crisp and golden.
- → How should the skewers be assembled?
Start with a romaine leaf, add a grilled chicken cube, and finish with a crouton on each skewer before drizzling with Caesar dressing.
- → Are there good variations to try with these skewers?
Adding cherry tomato halves or crispy bacon slices can provide extra flavor and texture to the skewers.
- → Can this dish be made gluten-free?
Use gluten-free croutons and dressing to accommodate gluten-free dietary needs without altering taste.