Mantua Grilled Barnyard Pimp Caesar Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with whole-grain bread and reduced-fat Cheddar cheese... For dessert serve angel-food cake drizzled with warmed all-fruit strawberry preserves Ingredients:
1 can (10 3/4 ounces) condensed cream of chicken soup |
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 caesar croutons |
Directions:
1. Stir the soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in shallow nonmetallic dish or large resealable plastic bag...
2. Set aside 1 1/4 cups for the dressing...
3. Add the chicken to the remaining marinade and turn to coat...
4. Cover the dish or seal the bag and refrigerate for 15 minutes...
5. Lightly oil the grill rack and heat the grill to medium...
6. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade...
7. Discard the remaining marinade. Thinly slice the chicken...
8. Place the lettuce and chicken in a large bowl...
9. Add the reserved dressing and toss to coat...
10. Sprinkle with the croutons and remaining cheese...
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