Sweet & Tangy Grilled Chicken Salad

You can practically see all the fresh flavors in this main course salad.
Refreshing greens, peppers, broccoli and cucumbers provide the base for
marinated grilled chicken breast for one satisfying supper!

Sweet & Tangy Grilled Chicken Salad
from Campbell's Kitchen

Marinating Time: 15 min.
Prep Time: 10 min.
Grill Time: 15 min.

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular *or*
Healthy Request®)
2 tablespoons low-sodium soy sauce
2 tablespoons vinegar
2 tablespoons honey
1/2 teaspoon garlic powder *OR* 2 cloves garlic, minced
1/4 teaspoon ground ginger
4 skinless, boneless chicken breast halves (about 1 pound)
8 cups mixed salad greens torn into bite-sized pieces
2 cups fresh vegetables (sliced carrots, yellow pepper strips, broccoli
flowerets *and* sliced cucumber)

1. Stir the soup, soy sauce, vinegar, honey, garlic powder and ginger in
a shallow, nonmetallic dish or gallon-size resealable plastic bag.
Reserve *3/4 cup* soup mixture for dressing. Add the chicken to the
remaining soup mixture and turn to coat. Cover the dish or seal the bag
and refrigerate for 15 minutes.

2. Lightly oil the grill rack and heat the grill to medium. Grill the
chicken for 15 minutes or until cooked through, turning and brushing
often with the marinade. Discard any remaining marinade. Slice the chicken.

3. Arrange the salad greens and vegetables on a platter. Top with the
chicken. Drizzle the reserved dressing over the chicken before serving.

Makes: 4 servings (about 3 cups each).

Kitchen Clip
Salad and bread go hand in hand. To complete this dinner, all you need
is a loaf of Pepperidge Farm® Garlic Bread! Finish things off with
vanilla frozen yogurt and blueberries.
Received on Tue Jun 15 15:36:28 2010