Chicken Skewers on Ceasar Salad

Summer grilling doesn't get much better than this. Make your skewers yours by threading on your own favorites!

2 boneless, skinless chicken breasts

4 boneless, skinless chicken thighs

1/2 red pepper, sliced into 1-inch pieces

1/2 yellow pepper, sliced into 1-inch pieces

1/2 orange pepper, sliced into 1-inch pieces

1/2 red onion, cut into 1-inch pieces

2-3 jalapeño peppers cut into 7 ~1-inch pieces

Basting Sauce:

2 Tbsp soy sauce

1 Tbsp maple syrup

1 tsp sesame oil

1 clove garlic, minced

Cesar dressing:

1 cup good real mayonnaise

juice and zest of 1 lemon

1 tsp Dijon mustard

1 tsp anchovy paste

1 Tbsp Worcestershire sauce

1 clove garlic, finely minced through a press

freshly ground black pepper

2 heads romaine lettuce, sliced

shaved parmesan cheese for garnish

7 6-inch wooden skewers, soaked in water for 30 minutes

Whisk together the dressing ingredients and refrigerate. Heat grill to high.

Cut the chicken into about 1-inch chunks. Thread the veggies and chicken (I skewered thighs and breast on separate skewers) on the skewers, alternating the veggies and the chicken. End each skewer with a jalapeño piece.

Grill the skewers on all four sides, turning after about 2 minutes on each side. Reduce heat to medium-low and start basting the skewers.

Continue cooking until an instant-read thermometer reads 165F. Remove skewers from heat and allow to rest.

Meanwhile, toss the lettuce with dressing to taste. Plate the dressed salad and top with a skewer. Garnish with shaved cheese. I also added olives and sweet pickled peppers for fun.

Serves 4.

Cook's Note: Diced or sliced apples tossed with lemon juice are also a great addition to this Ceasar salad. I used half the apple to add to the skewers.

Comments

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