Grilled Chicken Caesar on a Skewer

Adapted from Chicken on the Grill: 
100 Surefire Ways to Grill Perfect Chicken Every Time
By Bill and Cheryl Jamison

Serves 4

1 pound boneless, skinless chicken breasts, cut into ¾- to 1-inch cubes
1 ¼ cups Caesar salad dressing, store-bought or homemade, or more to taste
4 ounces country bread, cut into 1- to 1 ¼-inch cubes
Several tablespoons garlic-flavored olive oil or olive oil
8 cups Romaine ribbons or a smaller quantity of crisp whole small inner romaine leaves (1-2 heads)
½ tsp fresh cracked pepper
Curls of Parmesan cheese (made by scraping a vegetable peeler over a chunk of cheese)

4 metal skewers, preferably 8 to 10 inches long

At least 1 hour ahead, or up to several hours before you plan to grill the chicken, place the chicken in a zippered plastic bag.  Pour enough of the dressing over the chicken to cover it, about ¾ cup.  Seal the bag, toss back and forth to coat the chicken, and refrigerate.

When ready to grill, drain the chicken and let it sit uncovered at room temperature for about 20 minutes.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Brush the bread cubes with the garlic oil, and skewer them more or less intermittently with the chicken cubes.  Arrange the skewers on the grill and grill uncovered for 7 to 9 minutes, turning to cook on all sides, until the chicken is firm and white throughout but still juicy.  The bread will get toasty brown.

Toss the romaine with enough dressing to moisten it thoroughly, then divide it among four plates.  Place a chicken Caesar skewer on each plate, sprinkle with pepper to taste and Parmesan, and serve while the chicken is still hot and the romaine is still cold.