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My review
Grilled Chicken and Orange Salad
Campbell's Kitchen
"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 474Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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5/24/2010
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)...
9/19/2010
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...
12/30/2011
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.