Grilled Chicken Caesar for Kids
Pastel Easter Cookies
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (16-oz) bottle Caesar dressing
- 2 Tbsp butter
- 2 cloves garlic, minced
- ½ French baguette, cut into cubes
- 1 head romaine lettuce, chopped
- 1 (1.75-oz) pkg Parm crisps (see Note; or use 1 cup shredded Parmesan cheese)
Instructions
- Sprinkle chicken lightly with salt and pepper. Toss with ½ cup dressing in a large zip-top plastic bag; seal and chill 30 minutes or up to several hours.
- Preheat grill to medium-high heat. Thread chicken on skewers. Grill, covered, 4 minutes per side or until done.
- Melt butter in a nonstick skillet over medium heat. Add garlic and 3 to 4 cups bread cubes; cook and toss 3 to 4 minutes or until toasted. Remove from heat; cool.
- Toss lettuce with desired amount of dressing in a large bowl. Sprinkle with Parm crisps or shredded cheese. Top with croutons and chicken.
Side Dish Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 large egg
- 1 Tbsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup pastel-colored candy-coated chocolate pieces (such as M&Ms)
- 2 Tbsp pastel candy sprinkles
- ½ cup (or more) crushed pretzel twists
- ⅓ cup (or more) chopped milk chocolate mini candy eggs
Side Dish Instructions
- Preheat oven to 350°F. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Beat in egg and vanilla.
- Stir together flour, baking powder, and salt. Gradually add to butter mixture, beating until blended. Fold in remaining ingredients.
- Spoon dough by tablespoonfuls onto parchment paper-lined baking sheets. Bake 10 to 12 minutes or until golden. Cool 5 minutes on baking sheets; transfer to wire racks to cool completely.
Kid-Friendly Meal Plan
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