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Combine oil, oregano, pepper and salt; brush over chicken. Place
on greased grill over medium heat; close lid and cook, turning
once, for 10 minutes or until no longer pink inside. Transfer to
cutting board; cover with foil and let stand for 5 minutes.
Slice chicken across the grain into thin strips. Meanwhile,
tear lettuce into bite-size pieces; place in large bowl. Add
carrot, red pepper and chicken; toss lightly.
Whisk together mayonnaise, milk, cheese, lemon juice, garlic,
Worcestershire sauce, salt and pepper; pour over salad and toss
to coat. Sprinkle with croutons. Makes 4 servings. |
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