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Join the 20-Minute Supper Club»Grilled Chicken Caesar on a Skewer
The ubiquitous chicken Caesar salad goes glam with this simple makeover.
Ingredients (Serves 4)
| 1 | lb boneless, skinless chicken breasts, cut into 3/4-to-1 inch cubes |
| 1-1/4 | cups store-bought Caesar salad dressing |
| 4 | oz country bread, cut into cubes |
| 4 | tbsp olive oil |
| 8 | cups chopped romaine lettuce leaves |
| Curls of Parmesan cheese (use a vegetable peeler) | |
| 4 | metal skewers, preferably 8 to 10 inches long |
Instructions
- Place the chicken in a sealable plastic bag and pour in enough dressing to cover it, about 3/4 cup. Seal bag, toss to coat and refrigerate until ready to cook.
- Fire up grill, bringing heat to medium. When ready to grill, drain chicken.
- Brush bread cubes with oil and skewer, alternating with chicken cubes. Grill skewers uncovered for 7 to 9 minutes, turning to cook on all sides, until chicken is firm and white throughout but still juicy. The bread will get toasty brown like a crouton.
*Find this and other great recipes in…
A Real American Breakfast
By Cheryl Alters & Bill Jamison
Remember when breakfast was the most important meal of the day? A Real American Breakfast offers 275 breakfast recipes, from traditional classics, regional favorites to ethnic-inspired dishes, all served with a side dish of culinary history from award-winning, best-selling authors Cheryl Alters Jamison and Bill Jamison.
*This recipe has been adapted from its original.
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Heather Lemmon writes:
This recipe is fast, easy and delicious! I wouldn't change a thing. With a simple recipe like "Grilled Chicken Caesar on a Skewer" what more could you want! I so enjoy being a member of the 20-minute supper club.
—posted March 22, 2007 at 7:50 p.m.
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