Campbell's Grilled Chicken Caesar Salad

Get a grip on sensible eating with this irresistible main-course salad
that has less fuss and more flavor!

Campbell's Grilled Chicken Caesar Salad
from Campbell's Kitchen

Marinating Time: 15 min. Prep Time: 10 min. Cook Time: 15 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup water
2 tbsp. cider vinegar
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
4 cloves garlic, minced
1/2 tsp. ground black pepper
4 tbsp. grated Parmesan cheese
6 skinless, boneless chicken breasts halves
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup Pepperidge Farm(R) Classic Caesar Croutons

Directions:
Stir the soup, water, vinegar, lemon juice, Worcestershire, garlic,
black pepper and 3 tablespoons cheese in shallow nonmetallic dish or
large resealable plastic bag. Set aside 1 1/4 cups for the dressing. Add
the chicken to the remaining marinade and turn to coat. Cover the dish
or seal the bag and refrigerate for 15 minutes.
Lightly oil the grill rack and heat the grill to medium. Grill the
chicken for 15 minutes or until cooked through, turning and brushing
often with the marinade. Discard the remaining marinade. Thinly slice
the chicken.
Place the lettuce and chicken in a large bowl. Add the reserved dressing
and toss to coat. Sprinkle with the croutons and remaining cheese.
 Serving Suggestion: Serve with whole-grain bread and reduced-fat
Cheddar cheese. For dessert serve angel-food cake drizzled with warmed
all-fruit strawberry preserves. Serves 6.

Kitchen Clip:
You can marinate and grill the chicken and make the dressing earlier in
the day. When the chicken is cool, separately cover and refrigerate both
the chicken and the dressing. Toss the salad when ready to serve.
Received on Thu Apr 16 15:29:15 2009