Grilled Chicken Kabob Caesar Salad

 

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 fat-free Caesar dressing

1

bag (10 ounces) ready-to-eat romaine lettuce

1/2

cup croutons

1/4

cup shredded Parmesan cheese (1 ounce)

• 1 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.
• 2 Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
• 3 Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.