Saturday, September 21, 2013

Grilled Chicken Caesar on a Skewer

(originally made 7/5/2008)
I love caesar salad when I go out to restaurants, and this recipe caught my eye in a recent issue of Cooking Light.      It was adapted for the magazine from a recipe by Bill & Cheryl Jamison (Chicken on the Grill, 100 Surefire Ways to Cook Chicken).   I googled and the only difference I saw was the amounts of dressing used, and the original used olive oil instead of cooking spray.      I didn't actually skewer them, I used chicken tenderloins and laid them on the grill, and the onions and bread cubes I tossed in my round grill pan sprayed with cooking spray. 


Delicious and even Jake, who mainly likes his chicken in nugget form, wolfed it down.    Unfortunately, there was no pic on the site and I didn't take one ( I ran out the camera battery taking pics of Jake & Tim on the slip and slide, or as I like to call it, the ER visit waiting to happen  LOL).      This one has been slated to be remade for our camping trip, I will freeze the chicken in the marinade and let it defrost in the cooler      :)

                     
* Exported from MasterCook *

                    Grilled Chicken Caesar on a Skewer

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/4           cup  fat-free bottled Caesar dressing -- divided (used Ken's Light)
1 1/4         pounds  skinless -- boneless chicken breast halves, cut into 1-inch cubes (used tenderloins, left them whole)
4oz country bread -- crust trimmed & cut into 1" cubes (used multigrain thick cut sandwich bread)
                        Cooking spray
1                     red onion -- cut into 1-inch-thick wedges
6               cups  torn romaine lettuce
1/2c shaved fresh Parmigiano-Reggiano cheese -- (used shredded 3 cheese blend, Parmesan, Asiago & Romano)

Cracked black pepper

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.

Yield:  6 servings

CALORIES 259 (21% from fat); FAT 6g (sat 2.7g,mono 1.6g,poly 0.7g); IRON 2.5mg; CHOLESTEROL 62mg; CALCIUM 270mg; CARBOHYDRATE 25.3g; SODIUM 652mg; PROTEIN 26g; FIBER 3.1g

Cooking Light, JUNE 2008

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