Ingredients25 m servings 474 cals
- Stir the soup, oil, vinegar, soy, ginger and garlic powder in a medium bowl and set aside.
- 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.
- 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.
Per Serving: 474 calories; 30.5 g fat; 23.6 g carbohydrates; 27.2 g protein; 65 mg cholesterol; 745 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.