Grilled Chicken Caesar Salad Kabobs

• 12 cup kraft classic caesar salad dressing, divided
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 4 thick slices Italian bread
• 1 garlic clove, peeled and cut in half
• 1 tablespoon olive oil
• 6 cups torn romaine lettuce
• 3 tablespoons grated parmesan cheese

1. Pour 2 tablespoons caesar dressing over chicken in resealable plastic bag.
2. Seal bag; turn to coat chicken with dressing.
3. Refrigerate 30 minutes.
4. If using wooden skewers, place them in a 13 x 9-inch dish, cover with water and let soak until for 30 minutes so they don't burn when on the grill.
5. After chicken is done marinating, start heating grill to medium heat.
6. Remove chicken from marinade; discard marinade.
7. Thread chicken onto 4 skewers.
8. Grill 6-8 minutes, or until done, turning occasionally.
9. Add bread to grill; cook 1 minute on each side or until toasted on both sides, being careful not to burn.
10. Rub toast with garlic and brush with oil.
11. Arrange toast and lettuce on platter; drizzle with remaining dressing.
12. Top with chicken skewers and cheese.

salad dressing, chicken breast, italian bread, garlic, olive oil, torn romaine lettuce, parmesan cheese

Taken from www.food.com/recipe/grilled-chicken-caesar-salad-kabobs-373713 (may not work)