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Grilled Chicken Kabob Caesar Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Grilled meat and bagged salad greens create dinner in minutes.
Updated Oct 9, 2008
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Ingredients

  • 1 pound 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 cup Caesar dressing
  • 1 bag (10 ounces) ready-to-eat romaine lettuce
  • 1/2 cup croutons
  • 1/4 cup shredded Parmesan cheese (1 ounce)

Steps

  • 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. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup 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 reserved 1/2 cup dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

365 Calories, 23g Total Fat, 32g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
205
Total Fat
23g
0%
Saturated Fat
5g
0%
Cholesterol
90mg
0%
Sodium
600mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
3g
0%
Protein
32g
% Daily Value*:
Vitamin A
84%
84%
Vitamin C
100%
100%
Calcium
18%
18%
Iron
14%
14%
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.
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