Ingredients
1 can Campbell’s® Condensed Cream of Chicken Soup
1/2 c. water
2 tbsp. cider vinegar
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
4 clove garlic
1/2 tsp. ground black pepper
4 tbsp. Parmesan cheese
6 skinless, boneless chicken breast halves
1 head romaine lettuce
1/2 c. Pepperidge Farm® Classic Caesar Croutons
Preparation
Step 1Stir 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.Step 2Lightly 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.Step 3Place the lettuce and chicken into a large bowl. Add the reserved dressing and toss to coat. Sprinkle with the croutons and remaining cheese.Step 4Serving Suggestion: Serve with whole-grain bread and reduced-fat Cheddar cheese. For dessert serve angel-food cake drizzled with warmed all-fruit strawberry preserves.Using Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup: Calories 205, Total Fat 5g, Saturated Fat 2g, Cholesterol 73mg, Sodium 368mg, Total Carbohydrate 11g, Dietary Fiber 3g, Protein 28g, Vitamin A 135%DV, Vitamin C 48%DV, Calcium 9%DV, Iron 12%DV
