Chicken Kabob Caesar Salad

Vicki Butts (lazyme)


Super quick salad from a Betty Crocker Fast-Fix Weeknight Grilling booklet.


★★★★★ 1 vote

10 Min
15 Min


  • 1 lb
    boneless skinless chicken breasts, cut into 1-inch pieces
  • 8 medium
    green onions, cut into 4-inch pieces
  • 1 large
    red bell pepper, cut into wedges
  • 3/4 c
    caesar salad dressing
  • 1 10-oz bag(s)
    ready to eat romaine lettuce
  • 1/2 c
  • 1/4 c
    shredded parmesan cheese

How to Make Chicken Kabob Caesar Salad


  1. 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.
  2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
  3. Arrange kabobs on romaine; top with croutons and cheese. Serve with remaining 1/2 cup dressing.
  4. 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.

Printable Recipe Card

About Chicken Kabob Caesar Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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