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