Grilled Chicken and Orange Salad4 Reviews
- Cook: 25 min
- Ready In: 25 min
“Chicken grilled and basted with a tangy tomato-vinegar-soy-ginger sauce tops a bed of greens with mandarin orange segments and green onions.” - by Campbell's Kitchen
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 474 cal
- 30.5 g
- 23.6 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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) of th..." See moree mix with the salad greens. Really hard one to rate, debateable on whether to have chicken again, but doubt we will have the salads again."
"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 salad, a..." See morend marinated the chicken in soy sauce, lemon juice, ginger, pepper and celery seed before starting, and made stove top."
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