Ingredients
1
pound boneless skinless chicken breasts, cut into 1-inch pieces
8
medium green onions, cut into 4-inch pieces
1
large red bell pepper, cut into wedges
3/4
cup Caesar dressing
1
bag (10 ounces) ready-to-eat romaine lettuce
1/2
cup croutons
1/4
cup shredded Parmesan cheese (1 ounce)
Preparation
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.
