Grilled Chicken and Orange Salad


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

Cook Time:
25 mins
Total Time:
25 mins
4 servings


  • 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup

  • ½ cup vegetable oil

  • 2 tablespoons vinegar

  • 1 tablespoon soy sauce

  • ½ teaspoon ground ginger

  • ¼ teaspoon garlic powder

  • 4 skinless, boneless chicken breasts

  • 1 (12 ounce) bag mixed salad greens

  • 1 (11 ounce) can mandarin orange segments, drained

  • 3 green onions, sliced


  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
31g Fat
24g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 474
% Daily Value *
Total Fat 31g 39%
Saturated Fat 4g 22%
Cholesterol 65mg 22%
Sodium 745mg 32%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 12%
Total Sugars 15g
Protein 27g
Vitamin C 42mg 211%
Calcium 76mg 6%
Iron 2mg 13%
Potassium 611mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.