Grilled Chicken Caesar on a Skewer...family Pleaser

• 1 lb boneless skinless chicken breast, cut into 3/4- to 1-inch cubes
• 1 14 cups caesar salad dressing, store-bought or homemade to taste, divided use
• 4 ounces country bread, cut into 1- to 1 1/4-inch cubes
• 3 tablespoons garlic-flavored olive oil or 3 tablespoons olive oil
• 8 cups romaine lettuce, ribbons (1-2 heads) or 8 cups a similar quantity of crisp whole small inner romaine leaves (1-2 heads)
• freshly cracked pepper
• curls parmesan cheese (made by scraping a vegetable peeler over a chunk of cheese)
• 4 metal skewers, preferably 8 to 10 inches long

1. At least 1 hour ahead, or up to several hours before you plan to grill chicken, place chicken in a zippered plastic bag.
2. Pour enough dressing over chicken to cover it, about 3/4 cup.
3. Seal bag, toss back and forth to coat the chicken, and refrigerate.
4. When ready to grill, drain chicken, discard dressing in bag, and let chicken sit uncovered at room temperature about 20 minutes.
5. Fire up the grill, bringing heat to medium.
6. Brush bread cubes with garlic oil and skewer them more or less intermittently with chicken cubes.
7. Arrange skewers on grill and grill uncovered 7 to 9 minutes, turning to cook on all sides, until chicken is firm and white throughout but still juicy.
8. The bread will get toasty brown.
9. Toss the romaine with enough dressing to moisten it thoroughly, then divide it among 4 plates.
10. Place a chicken Caesar skewer on each plate, sprinkle with pepper to taste and Parmesan curls, and serve immediately.

chicken breast, caesar salad dressing, country bread, garlic, romaine lettuce, freshly cracked pepper, parmesan cheese, skewers

Taken from www.food.com/recipe/grilled-chicken-caesar-on-a-skewer-family-pleaser-166287 (may not work)