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Grilled Chicken and Orange Salad

Grilled Chicken and Orange Salad

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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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

tannersmommy07
16
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) of the 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.

Justin Starkenburg
6
9/20/2010

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 salad, and marinated the chicken in soy sauce, lemon juice, ginger, pepper and celery seed before starting, and made stove top.

Laura
3
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.