Campbell's Grilled Chicken Caesar Salad

I thought this was a great way to use a can of cream of chicken soup. Cook time includes the 15 min for the chicken to marinate.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (10 3/4ounce) can  Campbell's Cream of Chicken Soup
• 1⁄2 cup water
• 2  tablespoons cider vinegar
• 2  tablespoons lemon juice
• 4  garlic cloves, minced
• 1⁄2 teaspoon black pepper
• 4  tablespoons parmesan cheese, grated
• 1 1⁄2 lbs chicken breasts, skinless and boneless (4-6)
• 1  large head romaine lettuce, torn inot bite sized pieces
• 1⁄2 cup  caesar crouton

Directions

1. Mix the soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 Tbs Parmesan cheese in a shallow nonmetallic dish.
2. Set aside 1 1/4 cups of this mixture for the dressing.
3. Add chicken to remaining marinade and turn to coat.
4. Refrigerate for 15 minute.
5. Remove the chicken from the marinade.
6. Place the chicken on a lightly oiled grill rack/pan or broiler pan.
7. Grill or broil for 15 min, or until chicken is no longer pink, turning and brushing often with the marinade.
8. Discard leftover marinade that wasn't used for basting.
9. Thinly slice the chicken.
10. Toss the lettuce, chicken and reserved dressing together in a large bowl.
11. Sprinkle with croutons and remaining Parmesan cheese.