Sweet & Tangy Grilled Chicken Salad

Sweet & Tangy Grilled Chicken Salad


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

Serving Size / Yield

4 servings


  • 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. vinegar
  • 2 Tbs. honey
  • 1/2 tsp. garlic powder or 2 clove garlic, minced
  • 1/4 tsp. ground ginger
  • 4 skinless, boneless chicken breast halves (about 1 lb.)
  • 8 C. mixed salad greens torn into bite-sized pieces
  • 2 C. fresh vegetables (sliced carrots, yellow pepper strips, broccoli florets and sliced cucumber)

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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 C. 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. 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. 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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