Grilled Chicken & Orange Salad

Just the aroma from tonight's "hit" supper dish will bring them to the
table.

Grilled Chicken & Orange Salad
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 can (10 3/4 oz.) Campbell's(R) Condensed Tomato Soup
1/2 cup vegetable oil
2 tbsp. vinegar
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder OR 1 clove garlic, minced
4 skinless, boneless chicken breast halves (about 1 lb.)
1 bag (12 oz.) salad greens
1 can (11 oz.) Mandarin orange segments, drained
3 green onions, sliced (about 1/3 cup)

Directions:
1. Stir the soup, oil, vinegar, soy, ginger and garlic powder in a
medium bowl and set aside.
2. Lightly oil the grill rack and heat the grill to medium. Grill the
chicken for 15 minutes or until chicken is cooked through, turning and
brushing the chicken often with 1/2 cup of the soup mixture while it’s
grilling. Throw away any remaining basting mixture. Cut the chicken into
thin strips.
3. Arrange the salad greens, oranges and green onions on a serving
platter. Top with the chicken and serve the remaining soup mixture as a
dressing. Serves 4.
<http://www.campbellkitchen.com/kitchen2006.asp?EID=1832&LID=67&ET=T&MID=2005175&E=806&xf=410>

Kitchen Clip:
Chicken can be marinated overnight, refrigerated, in the basting sauce.
Be sure to reserve half of the sauce separately in the refrigerator for
dressing the salad.
Received on Tue Jul 25 13:14:53 2006