Grilled Chicken Kabob Caesar Salad Food

GRILLED CHICKEN KABOB CAESAR SALAD

Steps:

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

GRILLED CHICKEN CAESAR

Steps:

• In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
• In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

GRILLED CAESAR SALAD

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

GRILLED CAESAR KABOBS

Steps:

• In medium saucepan, heat 4 cups water to a boil over high heat. Add potatoes and cook 20 minutes or until fork-tender.
• Meanwhile heat coals or gas grill for direct heat.
• In large bowl, combine beef or chicken, potatoes, peppers, onion and pepper. Stir in dressing. Alternately thread meat and vegetables onto 4 metal skewers. Place on grill rack. Cover and grill kabobs 4 to 6 inches from medium heat, turning occasionally, 15 minutes for beef, 25 minutes for chicken, or until meat is no longer pink.

GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

CHICKEN CAESAR SALAD SKEWERS

Steps:

• Thread all ingredients except dressing onto 4 skewers.
• Serve with dressing.

GRILLED CHICKEN CAESAR SALAD

Steps:

• For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
• For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
• Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
• Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
• Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
• To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.

CHICKEN KABOB SALAD

Steps:

• For the kebabs:
• Slice chicken thinly.
• Cut the baguette into 1/2-inch rounds.
• Cut the sausage links up into chunks,(half them) alternating cuts at 45 degree angles for nice triangular shapes.
• Take the skewers 2 at a time and begin threading the components alternately.
• Start with a piece of bread, chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
• I put these back in the refrigerator for 1 hour and continued as follows.
• Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
• Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
• Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
• While kabobs are roasting you can prepare the salad.
• In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
• In a large mixing bowl add the chopped romaine.
• When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
• To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.

GRILLED CHICKEN CAESAR KABOB WITH SALAD OR BASMATI

Steps:

• Preheat grill to medium-high heat. Take 4 links of sweet Italian pork sausage and cut in half in the middle. Chop 2 medium boneless chicken breasts into chunks roughly the same size as the sausage. Take one crusty baguette, and cut it into rounds. Using metal skewers make two extra-large kabobs (two skewers per kabob). Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.
• Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook.
• Prepare the salad. In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese. Pulse a couple of times to combine, then add 2 tablespoons water and blend again. Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified. Season to taste with salt and some freshly ground black pepper.
• Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly. When the kabobs are done, remove them from the grill and serve alongside the salad. To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.
• NOTE: To serve with Basmati rice, as I do, rinse 1 1/2 cups of dry rice to a colander until the water runs clear. Add rice to 2 1/4 cups chicken broth, 1 teaspoon salt and 1 teaspoon olive oil. Bring to a boil, cover and simmer over a low flame until all liquid evaporates. Let rice sit covered for 5 minutes and fluff with a fork.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Sprinkle chicken breasts with salt, pepper and garlic powder.
• Grill, covered, 4- 6 inches over medium heat or coals for 15 to 20 minutes, turning occasionally.
• Cut chicken into diagonal slices.
• Toss romaine, cheese, croutons, carrots and dressing together in a large bowl.
• Reassemble chicken breasts on top of salad.

GRILLED CHICKEN CAESAR SALAD RECIPE

Steps:

• Pour 2 Tbsp. dressing over chicken in shallow dish; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
• Meanwhile, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
• Arrange toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.

GRILLED CHICKEN CAESAR SALAD SKEWERS

Steps:

• Pour 1/4 cup dressing over chicken in shallow glass dish; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix 2 Tbsp. of the remaining dressing and 2 Tbsp. cheese.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread bread onto 6 separate skewers. Grill chicken skewers 5 min.; turn. Brush bread with 1 Tbsp. of the remaining dressing. Add to grill with chicken. Grill 5 min. or until chicken is done and bread cubes are lightly toasted, turning occasionally.
• Toss lettuce with dressing mixture; place on serving plate. Arrange chicken and bread over lettuce. Drizzle with remaining dressing; sprinkle with remaining cheese and the pepper.

SIMPLE GRILLED CHICKEN CAESAR SALAD

Steps:

• In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until golden brown., Pour Italian dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juices run clear. Cut into strips or cubes; refrigerate until chilled., Just before serving, combine the romaine, cheese, croutons and chicken in a salad bowl. Drizzle with Caesar dressing; toss gently to coat.

GRILLED CAESAR CHICKEN KABOBS

Steps:

• Mix first 4 ingredients in medium bowl until blended. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto skewers.
• Grill 8 to 10 min. or until chicken is done, turning occasionally.

GRILLED CHICKEN CAESAR SALAD WITH GOUDA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix salad dressing and orange juice in a large serving bowl; set aside.
• Coat chicken strips with canola oil, followed by chives, parsley, and tarragon. Season with salt and pepper.
• Cook chicken strips on the preheated grill with the lid closed until no longer pink in the centers and juices run clear, 7 to 10 minutes, depending on thickness of strips.
• While chicken cooks, add romaine, croutons, bacon, and Gouda cheese to the bowl with dressing and toss well. Top with hot chicken and serve immediately.