Tomato Asian Chicken Salad
A bed of salad greens is topped with chicken grilled and basted with an Asian-inspired sauce. Soy sauce, vinegar, ginger and garlic give this grilled chicken its character. Additional sauce is served as a salad dressing.
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Cooking Directions
- Stir the soup, soy sauce, vinegar, ginger and garlic powder in a 1-quart saucepan.
- Season the chicken as desired. 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 soup mixture. Cut the chicken into thin strips.
- Heat the remaining soup mixture over medium-high heat to a boil. Arrange the salad greens and chicken on a platter. Serve with the soup mixture.
Ingredients
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 0.25 teaspoon ground ginger
- 0.125 teaspoon garlic powder or small clove garlic, minced
- 1.25 pounds skinless, boneless chicken breast halves
- 8 cups mixed salad greens torn into bite-sized pieces