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Grilled Chicken and Orange Salad

Rated as 3.5 out of 5 Stars

"Chicken grilled and basted with a tangy tomato-vinegar-soy-ginger sauce tops a bed of greens with mandarin orange segments and green onions."
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Ingredients

25 m servings 474 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 474 calories; 30.5 g fat; 23.6 g carbohydrates; 27.2 g protein; 65 mg cholesterol; 745 mg sodium. Full nutrition

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Reviews

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3.5 as written for me, 4 if you substitute another dressing for the soup mix over the salad. The soup mixture tasted great on the chicken while grilling, but I didnt like the taste (or texture)...

This came out delicious and I would definitely make it again. I used olive oil instead of veg oil in the dressing and tripled the amount of ginger & garlic. I also added shaved almonds to the sa...

Wow - Definitely not a fan of the sauce. I was able to salvage the salad with another Asian dressing and some toasted almonds. Will not be making this again.

Absolutely delicious and easy to make!!!