Caesar Marinated Chicken Skewers

For the marinade:

• 1 1/2 lbs chicken thighs (boneless, skinless, cut into cubes for skewers)
• 1/2 cup Greek yogurt
• 2 tbsps lemon juice, plus the zest from one lemon
• 2 garlic cloves (smashed, thinly sliced)
• 2 anchovies (minced)
• 1 tsp dijon mustard

Dairy-free caesar dressing:

• 1/3 cup cashews raw
• 1/2 tsp dijon mustard optional
• 5-6 tbsps water as needed, to thin
• 1 1/2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp capers
• 1 tsp worcestershire sauce
• 1/4 tsp garlic powder
• 1 tbsp nutritional yeast
• 1/4 tsp kosher salt to taste

For toppings:

• 2 large slices sourdough (roughly torn)
• 1 1/2 tbsps extra virgin olive oil
• cherry tomatoes (for serving, halved)
• shaved parmigiano reggiano (for garnish)

For the grilled romaine:

• 2 heads romaine (cut down the middle, washed and dried)
• 2 lemons (halved)
• avocado oil spray

For the marinade and cooking: 

1. Place the cubed chicken in a large bowl and add all marinade ingredients and stir well to combine. Let sit for at least one hour, covered in the fridge (overnight is best).

‍For the dressing:

1. Place your cashews in a bowl of water and soak them for at least 4 to 6 hours. You can also soak cashews for about 45 minutes in just boiled water if you have a high powered blender, like a vitamix. Then rinse and drain your cashews.
2. Add all of the ingredients for the caesar dressing into your blender and blend on high until smooth and creamy. Pour into a small container and set it aside.

For toppings:

1. Heat a large skillet (preferably cast iron) over medium heat. Toss the torn bread with olive oil in a large bowl and place in the skillet. Fry until golden brown all over, about eight to ten minutes. Set aside on a plate.

For cooking:

1. When ready to grill, thread chicken onto skewers. Don't forget to soak bamboo skewers if using them.
2. Heat up your grill over medium-high heat.
3. Once the grill is nice and hot, spray with some avocado oil to avoid the chicken sticking. Place the chicken skewers on the grill and cook for about 12 to 15 minutes, until charred and cooked through, rotating every few minutes. Remove and set aside.
4. Add the halved lemon to the grill and grill for about two to three minutes, until charred.
5. Brush the romaine with oil (avocado or extra virgin olive oil). Place cut side down on the grill and grill over high for about two minutes, until grill marks appear. Remove and serve with chicken, dressing and all the toppings.