Pin it I threw together these skewers on a whim one Saturday when friends texted they were coming over in an hour. I had leftover chicken breasts and a bag of romaine that needed using, and suddenly I was threading Caesar salad onto sticks. Everyone grabbed two at once, standing around the kitchen island, and I realized I'd accidentally made something that felt fancy but took less effort than setting the table. Now they're my go-to whenever I need to look like I planned ahead.
The first time I made these for a backyard thing, my neighbor asked if I'd catered. I laughed because I'd literally grilled the chicken in my pajama shorts twenty minutes earlier. The croutons got a little soggy where the dressing pooled, so now I wait until the last second to drizzle. That small tweak made them go from good to something people actually ask me to bring again.
Ingredients
- Chicken breasts: I cut them into even cubes so they cook at the same speed, nothing worse than one piece being dry while another is still pink.
- Olive oil: Just enough to keep the chicken from sticking to the grill and to carry the garlic powder into every bite.
- Garlic powder: Fresh garlic burns too fast on the grill, the powder gives you that flavor without the char.
- Romaine lettuce: The small inner leaves are sturdier and fit perfectly on a skewer without flopping over.
- Croutons: I buy the big chunky ones from the salad aisle, they hold up better than the tiny ones and don't crumble when you pierce them.
- Caesar dressing: Store-bought is completely fine here, I keep a bottle in the fridge and nobody has ever complained.
- Parmesan cheese: A quick grate over the top makes them look restaurant-ready, plus it adds that salty bite.
Instructions
- Get the grill ready:
- Heat your grill or grill pan to medium-high, you want it hot enough to sear the chicken quickly without drying it out. If using a grill pan indoors, crack a window because it will smoke a little.
- Season the chicken:
- Toss the cubes in a bowl with olive oil, salt, pepper, and garlic powder until every piece is coated. Your hands work better than a spoon here, just wash them right after.
- Grill the chicken:
- Thread one cube onto each skewer and lay them on the grill, turning every 3-4 minutes until you see nice char marks and the meat feels firm. Let them rest for a couple minutes so the juices settle back in.
- Assemble the skewers:
- Start with a folded romaine leaf at the bottom, add the grilled chicken, then cap it with a crouton. It's like building a tiny salad tower.
- Finish and serve:
- Line them up on a platter, drizzle Caesar dressing over the top in a zigzag, and shower with Parmesan if you're feeling generous. Serve them right away before the croutons get soft.
Pin it I brought a platter of these to a potluck once and watched a kid who claimed to hate salad eat four of them. His mom gave me a look that was half grateful, half annoyed that I'd ruined her excuse. That's when I realized these weren't just appetizers, they were a trick to make vegetables disappear.
What to Do with Leftovers
Honestly, there are never leftovers, but if you have extras, pull everything off the skewers and toss it in a bowl with more dressing for lunch the next day. The chicken reheats fine in the microwave for 30 seconds, or you can eat it cold straight from the fridge. The croutons won't survive overnight, so just eat those first or toss them.
How to Make Them Your Own
I've added halved cherry tomatoes between the chicken and crouton when I had them sitting around, and once I crumbled bacon over the top because I had leftover breakfast bacon. A friend of mine uses kale instead of romaine because she likes the chew, and another one adds a thin slice of avocado at the bottom. You can also swap the chicken for shrimp if you want to grill something faster.
Make-Ahead and Storage Tips
You can grill the chicken a few hours ahead and leave it at room temperature under foil, then assemble the skewers right before people arrive. I've also prepped the romaine and croutons in separate containers in the fridge, so all I have to do is stack and drizzle. Don't assemble them more than 30 minutes early or the lettuce wilts and the whole thing looks sad.
- Grilled chicken keeps in the fridge for up to two days in an airtight container.
- Store croutons in a sealed bag at room temperature so they stay crunchy.
- Keep the dressing separate until the very last moment before serving.
Pin it These skewers have become my proof that good food doesn't need to be complicated, just thoughtfully stacked. Make them once and you'll understand why people keep asking for the recipe even though it's really just salad on a stick.
Recipe FAQs
- → How do I ensure the chicken stays juicy when grilling?
Marinate the chicken cubes briefly in olive oil and seasonings, and grill them over medium-high heat just until cooked through to retain moisture.
- → Can I use other greens besides romaine?
Yes, crisp lettuces like iceberg or butter lettuce can substitute, but romaine offers a nice crunch and classic flavor pairing.
- → What type of croutons work best?
Large, crunchy croutons around 1-inch cubes add texture and hold up well on the skewers; homemade or store-bought both work.
- → Is there a way to make this dish gluten-free?
Yes, use gluten-free croutons and ensure the dressing does not contain gluten ingredients.
- → Can I prepare skewers ahead of time?
Assemble shortly before serving to keep croutons crisp; grilled chicken can be prepped a few hours ahead and refrigerated.