Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10 3/4            Oz  Campbell's cream of Chicken Soup
     1/2           Cup  water
  2        Tablespoons  cider vinegar
  4                     skinless -- boneless chicken
                        breast halves
  1         Large Head  romaine lettuce torn into bite sized -- Pcs.
     1/2           Cup  Pepperidge Farm Fat Free Caesar Croutons
  2        Tablespoons  lemon juice
  2          Teaspoons  worcestershire sauce
  4             Cloves  garlic minced
     1/2      Teaspoon  freshly ground pepper
  4        Tablespoons  grated parmesan cheese

Preparation:

In shallow nonmetallic dish mix soup, water, vinegar, lemon juice, worcestershire, garlic, pepper and 3 tablespoons cheese. Set aside 11/4 cups for dressing. Add chicken to remaining marinade in dish and turn to coat. Cover and refrigerate 15 minutes. Remove chicken from marinade. Grill or broil 15 minutes or until chicken is done, turning and brushing often with marinade. Discare any remaining marinade. Slice chicken into thin strips. Toss lettuce, chicken and dress until evenly coated. Sprinkle with croutons and remaining cheese.

Nutritional Information:

114 Calories (kcal); 6g Total Fat; (45% calories from fat); 9g Protein; 8g Carbohydrate; 16mg Cholesterol; 475mg Sodium