Another from the Campbell's Soup website


Bistro Salad

From: Campbell's Kitchen
Prep/Cook Time: 15 minutes

Serves: 4


3/4 cup ranch salad dressing 
4 skinless, boneless chicken breast halves (about 1 pound)
6 cups salad greens torn in bite-size pieces
1 large tomato, cut into wedges
2 green onions, sliced (about 1/4 cup)
1 cup Pepperidge FarmĀ® Zesty Italian Croutons OR Generous Cut Olive Oil & 
Garlic Croutons 


RESERVE 1/2 cup dressing.
PLACE chicken on lightly oiled grill rack over medium-hot coals. Grill 
uncovered 15 minutes or until chicken is no longer pink, turning and brushing 
often with remaining dressing. Slice chicken into thin strips.
ARRANGE salad greens, tomato and onions on large platter. Arrange chicken over 
salad greens. Sprinkle with croutons. Serve with reserved dressing.

Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
These are all Yahoo! groups and they need new and terrific members...ask me for 
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