Grilled Chicken & Orange Salad
Salad for a main course? You bet...just fire up the grill and make this refreshing main-dish salad that's packed with Asian flavor and ready in less than 30 minutes.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.5 cup vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
0.5 teaspoon ground ginger
0.125 teaspoon garlic powderor 1 small clove garlic, minced
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
12 ounces (1 bag) mixed salad greens
1 can (about 11 ounces) mandarin oranges in light syrup, drained
3 green onion, sliced (about 1/3 cup)
0.5 cup vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
0.5 teaspoon ground ginger
0.125 teaspoon garlic powderor 1 small clove garlic, minced
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
12 ounces (1 bag) mixed salad greens
1 can (about 11 ounces) mandarin oranges in light syrup, drained
3 green onion, sliced (about 1/3 cup)
Instructions
Stir the soup, oil, vinegar, soy sauce, ginger and garlic powder in a medium bowl. Reserve 1/2 cup soup mixture for salad.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the 1/2 cup remaining soup mixture. Discard any remaining soup mixture. Cut the chicken into thin strips.
Arrange the salad greens, oranges and green onions on a serving platter. Top with the chicken and drizzle with the remaining soup mixture.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the 1/2 cup remaining soup mixture. Discard any remaining soup mixture. Cut the chicken into thin strips.
Arrange the salad greens, oranges and green onions on a serving platter. Top with the chicken and drizzle with the remaining soup mixture.
Grilled Chicken & Orange Salad
Salad for a main course? You bet...just fire up the grill and make this refreshing main-dish salad that's packed with Asian flavor and ready in less than 30 minutes.
Directions
Print
Stir the soup, oil, vinegar, soy sauce, ginger and garlic powder in a medium bowl. Reserve 1/2 cup soup mixture for salad.Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the 1/2 cup remaining soup mixture. Discard any remaining soup mixture. Cut the chicken into thin strips.Arrange the salad greens, oranges and green onions on a serving platter. Top with the chicken and drizzle with the remaining soup mixture.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.5 cup vegetable oil2 tablespoons apple cider vinegar1 tablespoon soy sauce0.5 teaspoon ground ginger0.125 teaspoon garlic powderor 1 small clove garlic, minced1 pound skinless, boneless chicken breast halves(about 4 breast halves)12 ounces (1 bag) mixed salad greens1 can (about 11 ounces) mandarin oranges in light syrup, drained3 green onion, sliced (about 1/3 cup)
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