Grilled Chicken Caesar Salad

This great summertime dish features two family favorites...Caesar salad
and grilled chicken. It's sure to be a hit!

Grilled Chicken Caesar Salad
from Campbell's Kitchen

Marinating Time: 15 min. Prep Time: 10 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 breast halves (about 1 1/2 pounds)
1 large head romaine lettuce, torn into bite-sized pieces (about 13 cups)
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 a shallow nonmetallic dish or
gallon size resealable plastic bag. Reserve 1 1/4 cups for 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. Remove the
chicken to a cutting board. Thinly slice the chicken.
Place the lettuce and chicken into 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 make the chicken and the dressing earlier in the day, cool,
cover and refrigerate, and toss the salad when you're ready to eat.
Received on Thu Aug 6 12:43:58 2009