Grilled Chicken & Orange Salad

In the mood for a refreshing and satisfying summertime dish that will
keep the kitchen cool? Try this flavorful main-dish salad that is easy
to make and truly delicious!

Grilled Chicken & Orange Salad
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 15 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Tomato Soup (Regular,
Healthy Request(R) or 25% Less Sodium)
1/2 cup vegetable oil
2 tbsp. vinegar
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
4 skinless, boneless chicken breast halves
1 bag (12 ounces) mixed salad greens
1 can (11 ounces) Mandarin orange segment, drained
3 green onions, sliced (about 1/3 cup)

Directions:
Stir the soup, oil, vinegar, soy sauce, ginger and garlic powder in a
medium bowl. Reserve 1/2 cup soup mixture for basting.
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 reserved soup mixture. Discard the reserved 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.
 Tip : Slivered almonds or crunchy Chinese noodles would make a nice
topping for this salad. Serves 4.

Kitchen Clip:
Serve with Pepperidge Farm(R) Dinner Rolls and some frozen fruit bars
for dessert.
Received on Mon Aug 31 14:00:18 2009