Grilled Chicken and Dipping Veggies

1. Mix together salad dressing, Worcestershire sauce, vinegar, garlic salt, pepper and basil. Place chicken in a refrigerator container with a lid. Pour sauce over the top and close lid. Turn container once or twice to completely coat chicken.
   
2. Place in refrigerator for 30 minutes to 1 hour.
   
3. If using charcoal start coals.
   
4. Spread margarine over bread and wrap in foil. Heat over grill or in 350 degree oven.
   
5. Place chicken on hot grill. Cover to cook chicken thoroughly.
   
6. Turn chicken when one side is brown. If you are heating the bread on the grill, turn it also.
   
7. Chop vegetables. Serve with Ranch dressing, chicken and warm bread.