Best Chicken Kabob Salad Recipes

CHICKEN KABOB SALAD

Chicken Kabob Salad image

Chicken, italian sauage and a baguette cooked on the grill served in a ceasar salad. Doen't get any better than this! I saw this on Foodnetwork (Tyler Florence) and decided I had to make it! Big hit with my husband and the leftovers were a big hit at the office. Hope you enjoy-- and thanks Tyler for again.. a great recipe! Only change I would make, is parboil the sausage to ensure it's cooked thru.

Provided by Tessa22

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

8 links sweet Italian pork sausage (parboil to ensure they will be cooked thorougly)
1 crusty baguette
2 -3 boneless skinless chicken breasts
12 fresh bay leaves
1/2 cup extra virgin olive oil
2 lemons
kosher salt & freshly ground black pepper
2 anchovies
2 garlic cloves
1/2 lemon, juice of
2 egg yolks
1/4 cup grated parmigiano-reggiano cheese, plus
parmigiano-reggiano cheese, shavings for garnish
1 cup extra virgin olive oil
2 tablespoons water
kosher salt
fresh ground black pepper
2 heads romaine lettuce, chopped
flat leaf parsley, for garnish
2 lemons, cut into wedges, for garnish

Steps:

For the kebabs:
Slice chicken thinly.
Cut the baguette into 1/2-inch rounds.
Cut the sausage links up into chunks,(half them) alternating cuts at 45 degree angles for nice triangular shapes.
Take the skewers 2 at a time and begin threading the components alternately.
Start with a piece of bread, chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
I put these back in the refrigerator for 1 hour and continued as follows.
Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
While kabobs are roasting you can prepare the salad.
In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
In a large mixing bowl add the chopped romaine.
When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.

Nutrition Facts : Calories 1219.8, Fat 90, SaturatedFat 13.9, Cholesterol 133.9, Sodium 921.1, Carbohydrate 82.1, Fiber 15.1, Sugar 4.2, Protein 32.5

GRILLED CHICKEN KABOB CAESAR SALAD

Grilled Chicken Kabob Caesar Salad image

Grilled meat and bagged salad greens create dinner in minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

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 Caesar dressing
1 bag (10 ounces) ready-to-eat romaine lettuce
1/2 cup croutons
1/4 cup shredded Parmesan cheese (1 ounce)

Steps:

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

Nutrition Facts : Calories 365, Carbohydrate 11 g, Cholesterol 90 mg, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg