Sweet and Tangy Chicken Salad

Families across the country are dusting off their stoves and rediscovering the art of home cooking. In fact, the Food Channel recently released its Food Trends list and home cooking ranked number one, which is not surprising in today’s tough economic climate. As America returns to the kitchen, simple, crowd-pleasing and budget-friendly recipes are in high demand. One secret to success is stocking the pantry with flavorful and nourishing basics that can inspire a variety of delicious dishes. Even some of your favorite pantry items like Campbell’s Tomato soup offer a healthy, flavorful and versatile base for a meal.

“Now when you cook with Campbell’s Tomato soup, your meals will be even better for your family because we have reduced the sodium in our soup by 32 percent, while ensuring this favorite still delivers the great taste people have loved for more than 100 years,” said Tom Helsel, a chef at Campbell Soup Company. “From satisfying casseroles to quick weeknight stir-fries, Campbell’s Tomato soup can help busy families put healthy, low-cost meals on the table quickly.”

Classic salads are always delightful, but they can get boring. Spice up your kitchen and surprise your family with this sweet and tangy chicken salad!

Sweet and Tangy Grilled Chicken Salad
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 can (10¾ ounces) Campbell’s Condensed Tomato soup
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons vinegar
  • 2 tablespoons honey
  • ½ teaspoon garlic powder or 2 cloves garlic, minced
  • ¼ teaspoon ground ginger
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 8 cups mixed salad greens torn into bite-sized pieces
  • 2 cups fresh vegetables (sliced carrots, yellow pepper strips, broccoli flowerets and sliced cucumber)
Instructions
  1. Stir the soup, soy sauce, vinegar, honey, garlic powder and ginger in a shallow, nonmetallic dish or gallon-size resealable plastic bag.
  2. Reserve ¾ cup of soup mixture for dressing.
  3. Add the chicken to the remaining soup mixture and turn to coat.
  4. Cover the dish or seal the bag and refrigerate for 15 minutes.
  5. Lightly oil the grill rack and heat the grill to medium.
  6. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the marinade.
  7. Discard any remaining marinade.
  8. Slice the chicken.
  9. Arrange the salad greens and vegetables on a platter.
  10. Top with the chicken.
  11. Drizzle the reserved dressing over the chicken before serving.

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