1 Stir 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 soup mixture and turn to coat. Cover the dish or seal the bag and refrigerate for 15 minutes. 2 Lightly 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. 3 Place the lettuce and chicken into a large bowl. Add the reserved dressing and toss to coat. Sprinkle with the croutons and remaining cheese.