Sweet & Tangy Grilled Chicken Salad

Campbell's Sweet & Tangy Grilled Chicken Salad Recipe

You just have to try this deliciously different grilled chicken salad. It features a flavorful combination of tomato soup, soy sauce, vinegar and honey that makes an amazing marinade and dressing.  It's a keeper!

At a glance

Prep

10 min.

Total

40 min.

Serves

4

Servings: about 3 cups each

Marinate: 15 min.

Grill: 15 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Campbell’s® Healthy Request® Condensed Tomato Soup

    Campbell’s® Healthy Request® Condensed Tomato Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup or Campbell’s® Healthy Request® Condensed Tomato Soup
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1/4 teaspoon ground ginger
1 1/4 pounds skinless, boneless chicken breast halves
8 cups mixed salad greens torn into bite-sized pieces
1/2 cup peeled sliced carrots
1/2 cup yellow bell pepper strips
1/2 cup broccoli florets
1/2 cup sliced cucumber

How to Make It

  • 1

    Stir the soup, soy sauce, vinegar, honey, garlic powder and ginger in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Reserve 3/4 cup soup mixture for dressing. Add the chicken to the remaining soup mixture and turn to coat. Cover the dish or seal the bag and refrigerate for 15 minutes.

  • 2

    Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade. Discard any remaining marinade. Slice the chicken.

  • 3

    Arrange the salad greens and vegetables on a platter. Top with the chicken. Drizzle the reserved dressing over the chicken before serving.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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RID#25114

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