Sweet & Tangy Grilled Chicken Salad
You just have to try this deliciously different grilled chicken salad. It features a flavorful combination of tomato soup, soy sauce, vinegar and honey that makes an amazing marinade and dressing. It's a keeper!
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
0.5 teaspoon garlic powderor 2 cloves garlic, minced
0.25 teaspoon ground ginger
1.25 pounds skinless, boneless chicken breast halves
8 cups mixed salad greenstorn into bite-sized pieces
0.5 cup peeled sliced carrot
0.5 cup yellow bell pepperstrips
0.5 cup broccoliflorets
0.5 cup sliced cucumber
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
0.5 teaspoon garlic powderor 2 cloves garlic, minced
0.25 teaspoon ground ginger
1.25 pounds skinless, boneless chicken breast halves
8 cups mixed salad greenstorn into bite-sized pieces
0.5 cup peeled sliced carrot
0.5 cup yellow bell pepperstrips
0.5 cup broccoliflorets
0.5 cup sliced cucumber
Instructions
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.
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.
Arrange the salad greens and vegetables on a platter. Top with the chicken. Drizzle the reserved dressing over the chicken before serving.
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.
Arrange the salad greens and vegetables on a platter. Top with the chicken. Drizzle the reserved dressing over the chicken before serving.
Sweet & Tangy Grilled Chicken Salad
You just have to try this deliciously different grilled chicken salad. It features a flavorful combination of tomato soup, soy sauce, vinegar and honey that makes an amazing marinade...
Directions
Print
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.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.Arrange the salad greens and vegetables on a platter. Top with the chicken. Drizzle the reserved dressing over the chicken before serving.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup2 tablespoons low-sodium soy sauce2 tablespoons rice wine vinegar2 tablespoons honey0.5 teaspoon garlic powderor 2 cloves garlic, minced0.25 teaspoon ground ginger1.25 pounds skinless, boneless chicken breast halves8 cups mixed salad greenstorn into bite-sized pieces0.5 cup peeled sliced carrot0.5 cup yellow bell pepperstrips0.5 cup broccoliflorets0.5 cup sliced cucumber
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