Mini Chicken Caesar Skewers
This recipe for deconstructed chicken Caesar salad on a stick makes the perfect party bite for the holiday season.
Ingredients
- 4 slices bacon
- 3 small boneless, skinless chicken thighs
- 2 slices bread, crust removed, cut into 24 squares, about 1 inch (2.5 cm) each
- 3 tbsp butter
- 4 romaine lettuce leaves, cut into 48 squares, about 1 inch (2.5 cm) each
- 1 egg yolk
- 1 1/2 tsp (7.5 ml) lemon juice
- 1 small garlic clove, finely chopped
- 1/2 cup (125 ml) vegetable oil
- 1 tbsp capers, chopped
- 1/2 tsp (2.5 ml) anchovy paste or 1 anchovy fillet, finely chopped
- 3 tbsp Parmesan cheese, freshly grated
Instructions
- In a large skillet over medium-high heat, cook the bacon for 6 minutes, turning over halfway through. Set aside on paper towel.
- In the same skillet over medium-high heat, cook the chicken in the hot bacon fat for 6 minutes or until cooked through. Season with salt and pepper. Set aside with the bacon. Refrigerate while you prepare the next steps. Once the chicken and bacon are chilled, cut each into 24 squares, about 1 inch (2.5 cm) each. Clean out the skillet.
- In the same skillet over medium heat, brown the bread in the butter, about 5 minutes. Set aside.
This recipe for deconstructed chicken Caesar salad on a stick makes the perfect party bite for the holiday season.