Save I discovered these skewers by accident at a summer dinner party where I was asked to bring something that could be eaten standing up. Rather than stress over it, I grabbed wooden skewers from a drawer and started building these little handheld Caesar salads, and they became the first thing to disappear from the table. Now whenever I host, people ask me to make them again, which is funny because they're barely a recipe at all, more like edible architecture.
My friend Sarah brought her new boyfriend to dinner, and I made a big batch of these thinking they'd be a nice conversation starter. He kept reaching for them, and she whispered to me later that he was impressed I made something "fancy but not fussy." That phrase stuck with me because it perfectly captures what these are.
Ingredients
- Chicken breasts: Use boneless, skinless ones cut into 1-inch cubes so they cook through quickly and stay juicy on the inside.
- Olive oil, salt, pepper, and garlic powder: A simple seasoning blend that lets the chicken shine without competing with the Caesar.
- Romaine lettuce: Pick smaller, tender leaves that fit nicely on a skewer and don't overwhelm the bite.
- Croutons: Store-bought works perfectly here, though homemade ones stay crunchier longer if you make them fresh that morning.
- Caesar dressing: The backbone of the whole thing, so use one you actually like, whether that's bottled or homemade.
- Parmesan cheese: A light grating at the end gives you that authentic Caesar flavor without overdoing it.
Instructions
- Season and prep your chicken:
- Toss your cubed chicken with olive oil, salt, pepper, and garlic powder in a small bowl, making sure every piece gets coated. Let it sit while your grill heats up so the flavors start to sink in.
- Get your grill hot:
- Use medium-high heat and let it preheat for a few minutes until you hear that satisfying sizzle when a drop of water hits it. This is when you know it's ready.
- Thread and grill the chicken:
- Put one chicken cube on each skewer and place them on the grill. Cook for 3 to 4 minutes per side until they have light char marks and are cooked through, then move them to a clean plate to cool slightly.
- Build your skewers:
- On each skewer, thread in this order: first a leaf of romaine, then your grilled chicken, then a crouton at the end. This arrangement means every bite has all three components.
- Finish and serve:
- Arrange your skewers on a platter, drizzle them lightly with Caesar dressing, and finish with a small handful of grated Parmesan. Serve right away so the croutons stay crispy.
Save There was this moment during a potluck when someone's kid, who usually picks off everything on her plate, actually finished one of these skewers completely and asked for another. That's when I realized these work because they feel like a game, not a salad.
Timing and Make-Ahead Strategy
The magic of these skewers is that you can do almost everything in advance. Season your chicken and store it in the fridge up to 4 hours ahead, and your croutons can sit out on the counter all day without losing their crunch. The only thing that can't be done early is assembling them, which honestly takes about five minutes for a full dozen.
Variations and Substitutions
I've played with these more than I expected to, swapping things based on what's in my kitchen or what guests prefer. Sometimes I add a thin slice of crispy bacon for richness, or throw in a halved cherry tomato for freshness and color. Even adding a small crumble of blue cheese instead of Parmesan transforms them into something completely different but equally delicious.
Grilling and Serving Tips
The key to great grilled chicken is not moving it too much, so resist the urge to poke and flip constantly. One good sear per side is all you need, and the slight char is actually flavor, not a mistake. If you don't have a grill, a grill pan on the stove works just as well, and you'll get similar marks and that slightly smoky taste.
- Soak wooden skewers in water for at least 30 minutes before threading to prevent them from burning on the grill.
- If you want to make these gluten-free, swap regular croutons for gluten-free ones and check your dressing label.
- These are best served within 30 minutes of assembly, while everything is still at its ideal temperature and texture.
Save These skewers became my go-to move because they're proof that impressive doesn't have to mean complicated. They bring people together and disappear so fast that nobody remembers you didn't spend hours in the kitchen.
Recipe FAQ
- → How do I ensure the chicken stays tender when grilling?
Cut chicken into uniform cubes and marinate briefly with olive oil and spices. Grill on medium-high heat for 3-4 minutes per side to cook through without drying out.
- → Can I make the croutons at home?
Yes, toss bread cubes with olive oil and salt, then bake at 180°C (350°F) for 10 minutes until crispy and golden.
- → What type of lettuce works best for these skewers?
Small romaine leaves are ideal due to their crisp texture and sturdy structure, which hold up well on skewers.
- → Are there any good variations to add?
Adding cherry tomato halves or crispy bacon slices provides extra flavor and color variations to the skewers.
- → Can these skewers be adapted for gluten-free diets?
Yes, use gluten-free croutons and dressing to accommodate gluten sensitivities without compromising taste.