Campbell's® Grilled Chicken Caesar Salad

SUBMITTED BY: Campbell's Kitchen

"Grilled marinated chicken tops a romaine salad along with crunchy croutons for a 'main event' salad."

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SERVINGS

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Servings
USMETRIC

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
1 1/2 pounds skinless, boneless chicken breasts
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup Pepperidge Farm® Generous Cut Fat Free Caesar Croutons

Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.
Remove chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 minutes or until chicken is no longer pink, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.
Toss lettuce, chicken and reserved dressing. Sprinkle with croutons and remaining cheese.

Reviewed on Jan. 13, 2008 by LuLu

It was very good, but if you're looking for a traditional caesar salad, this is not it. It's a... MORE