Avoid overcrowding the skewers by spacing chicken and onion wedges about 1/4 inch apart. It's best to cook bread cubes by themselves so the bread doesn't come in contact with raw chicken. Thread them onto two skewers, spacing them 1/2 inch apart, so they will toast evenly on all sides.
3/4 cup fat-free bottled Caesar dressing, divided
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
4 ounces country bread, crust trimmed and cut into 1-inch cubes
1 red onion, cut into 1-inch-thick wedges
6 cups torn romaine lettuce
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper
How to Make It
Combine 2 tablespoons dressing and chicken in a zip-top plastic bag; seal. Marinate in refrigerator 45 minutes, turning bag occasionally.
Thread bread cubes onto 2 (12-inch) skewers; coat with cooking spray. Place skewers on a grill rack. Grill 1 minute on each side or until browned.
Remove chicken from bag; discard marinade. Thread chicken and onion alternately onto each of 6 (12-inch) skewers. Place on a grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally. Remove from grill; drizzle each chicken skewer with 2 teaspoons dressing.
Combine remaining 6 tablespoons dressing and lettuce in a bowl; toss well to coat. Place about 1 cup lettuce mixture on each of 6 plates; divide bread cubes evenly among plates. Place 1 chicken skewer on each plate. Top each serving with about 1 tablespoon cheese; sprinkle with pepper.
This was so good! Instead of the lettuce in the recipe, I grilled split romaine hearts (from another cooking light recipe) and the whole thing was grilled! It was so good. I can't wait to make it again. I agree that the bread could use some flavor but it isn't bad the way it is, just toasted bread. Enjoy!
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