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Chicken & Onion Caesar Salad

My Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve them family style. —Melissa Adams, Tooele, Utah
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large sweet onion, cut into 2-inch pieces
  • 6 tablespoons creamy Caesar salad dressing, divided
  • 4 small red potatoes, halved
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon coarsely ground pepper
  • 1 small bunch romaine, torn
  • 2 tablespoons shredded Parmesan cheese


  • In a large bowl, combine chicken, onion and 2 tablespoons salad dressing; toss to coat. In a small bowl, combine potatoes with 2 tablespoons salad dressing.
  • Alternately thread chicken and onion onto metal or soaked wooden skewers, leaving space between each piece. Thread potatoes onto separate metal or soaked wooden skewers.
  • On a greased grill rack, grill potatoes, covered, over medium heat 5 minutes. Add chicken kabobs; grill until chicken is no longer pink and potatoes are tender, 10-15 minutes, turning skewers occasionally.
  • In a large bowl, whisk lemon juice, pepper and remaining salad dressing. Add romaine, chicken, potatoes, onion and cheese; toss to coat.
Nutrition Facts
1 serving: 441 calories, 21g fat (5g saturated fat), 81mg cholesterol, 601mg sodium, 31g carbohydrate (10g sugars, 5g fiber), 31g protein.

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