These chicken Caesar salad skewers are essentially a deconstructed classic—made with anchovies, natch—that celebrate each spectacular component in stunning yet simple weeknight-friendly fashion.
These chicken Caesar salad skewers are about to make quite the impressive constituent in your weeknight dinner routine. The subtly flavored chicken skewers deconstruct the classic into its separate components in simple, doable, weeknight-friendly fashion. [Editor’s Note: For a more assertive Caesar presence, simply extend the length of time you marinate the chicken or augment the amounts of mustard, anchovy, and garlic.] A large part of what makes the recipe so memorable isn’t just the lovely presentation but the juxtaposition of temperatures as well as textures. We’re talking hot, tender chicken against chilled, crisp romaine. Good stuff. So long, insipid Caesar salad with clammy chicken swimming in too much dressing.–Renee Schettler Rossi
Chicken Caesar Salad Skewers
- Quick Glance
- 25 M
- 55 M
- Serves 4 to 6
Special Equipment: 12 skewers (optional; soaked in water for 1 hour if wooden)
- 1/2 cup (113 grams) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon minced anchovies, or more to taste
- 1 large garlic clove, minced (about 2 teaspoons), or more to taste
- 2 pounds (900 grams) boneless, skinless chicken breasts or thighs
- Freshly grated Parmigiano-Reggiano cheese, for serving
- Romaine lettuce leaves, separated, for serving
- Lemon wedges, for serving
- 1. Pat the chicken dry and cut it into 1-inch (2.5-cm) chunks or 1/2-inch-thick strips.
- 2. In a food processor or in a large bowl with a whisk, combine the mayonnaise, mustard, olive oil, anchovies, and garlic. Transfer to a resealable plastic bag, add the chicken, seal the bag, and squish the chicken and marinade around to ensure it’s completely coaed. Marinate the chicken at room temperature for 20 to 30 minutes.
- 3. Preheat the broiler and position the rack 6 inches (15 cm) from the heat or set your grill up for direct grilling.
- 4. If using chicken chunks, thread them on the skewers with just a little space between chunks of chicken. If using thinly sliced chicken, weave the chicken onto the skewers back and forth.
- 5. If broiling the chicken skewers, arrange the skewers on a baking sheet lined with aluminum foil. Slide the baking sheet under the broiler and cook, turning as needed, until lightly browned and cooked through, 4 to 6 minutes per side. (The degree of browning on the chicken will depend on the strength of your broiler and the distance from the broiler.) If grilling the chicken skewers, place the skewers over direct heat and cook, turning as needed, until lightly browned and cooked through, 4 to 6 minutes per side.
- 6. Transfer the skewers to a platter. Immediately sprinkle the chicken with grated Parmigiano-Reggiano and serve with lettuce leaves and lemon wedges.