Grilled meat and bagged salad greens create dinner in minutes.
pound boneless skinless chicken breasts, cut into 1-inch pieces
medium green onions, cut into 4-inch pieces
large red bell pepper, cut into wedges
cup Caesar dressing
bag (10 ounces) ready-to-eat romaine lettuce
cup shredded Parmesan cheese (1 ounce)
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. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.
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 and just use dressing for salad or use additional Caesar dressing. We also recommend adding extra Parmesan cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.