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!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.