Cooking Directions

• Stir the soup, oil, vinegar, soy sauce, ginger and garlic powder in a medium bowl.  Reserve 1/2 cup soup mixture for salad.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the 1/2 cup remaining soup mixture. Discard any remaining soup mixture. Cut the chicken into thin strips.
• Arrange the salad greens, oranges and green onions on a serving platter. Top with the chicken and drizzle with the remaining soup mixture.

Ingredients

• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.5 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 0.5 teaspoon ground ginger
• 0.125 teaspoon garlic powderor 1 small clove garlic, minced
• 1 pound skinless, boneless chicken breast halves(about 4 breast halves)
• 12 ounces (1 bag) mixed salad greens
• 1 can (about 11 ounces) mandarin oranges in light syrup, drained
• 3 green onion, sliced (about 1/3 cup)