Grilled Chicken Caesar Salad

Serves N/A

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Directions

MIX soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tbsp. cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 min. REMOVE chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 min. 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.

Ingredients

  • 1 can (10 3/4 oz.) Campbell's® 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
  • 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
  • 1 large head romaine lettuce, torn into bite-size pieces
  • 1/2 cup Pepperidge Farm® Fat Free Caesar Croutons

Parsed from recipe text (no separate ingredient records).

Comments

serves 4