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.