Ingredients
2 boneless skinless chicken breasts, cut into 1" cubes
1/3 c. plus 2 tbsp. Caesar dressing
1/4 c. extra-virgin olive oil, divided
Juice of 1 lemon, divided
kosher salt
Freshly ground black pepper
Half of a French baguette, cut into 1" cubes
1 pt. cherry tomatoes
6 romaine lettuce leaves, washed and dried
1/2 c. freshly grated Parmesan
Preparation
Step 1In a medium bowl, toss chicken with dressing, 2 tablespoons olive oil, and half of lemon juice. Cover with plastic wrap and let marinate in fridge for at least 30 minutes.Step 2Meanwhile, soak 12 bamboo skewers in water for 30 minutes. Step 3Preheat a grill pan over medium-high heat. Step 4Divide and thread chicken onto 6 skewers; season with salt and pepper. In a medium bowl, toss bread with 2 tablespoons olive oil to coat. Alternating with tomatoes, thread the bread and tomatoes onto remaining skewers. Step 5Brush grill pan with olive oil. Add the chicken skewers and grill until cooked through, about 10 minutes. Remove and set aside. Grill the bread and tomato skewers until charred and tomatoes begin to burst, about 5 minutes. Step 6Top romaine leaves with chicken, croutons and tomatoes. Drizzle with more dressing, sprinkle with Parmesan and squeeze lemon on top of each serving.
