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Grilled Chicken Caesar on a Skewer

Yield 6 servings
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.

Ingredients

  • 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
  • Cooking spray
  • 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

Nutrition Information

  • calories 259
  • caloriesfromfat 21 %
  • fat 6 g
  • satfat 2.7 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 26 g
  • carbohydrate 25.3 g
  • fiber 3.1 g
  • cholesterol 62 mg
  • iron 2.5 mg
  • sodium 652 mg
  • calcium 270 mg

How to Make It

  1. Combine 2 tablespoons dressing and chicken in a zip-top plastic bag; seal. Marinate in refrigerator 45 minutes, turning bag occasionally.

  2. Preheat grill.

  3. 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.

  4. 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.

  5. 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.