Meal-mail

Tuesday, July 25, 2006

Dear Jerry,

Just the aroma from tonight's "hit" supper dish will bring them to the table.

Grilled Chicken & Orange Salad
from Campbell's Kitchen

Prep/Cook Time: 25 min.

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Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup

1/2 cup vegetable oil

2 tbsp. vinegar

1 tbsp. soy sauce

1/2 tsp. ground ginger

1/4 tsp. garlic powder OR 1 clove garlic, minced

4 skinless, boneless chicken breast halves (about 1 lb.)

1 bag (12 oz.) salad greens

1 can (11 oz.) Mandarin orange segments, drained

3 green onions, sliced (about 1/3 cup)

Directions:

1. Stir the soup, oil, vinegar, soy, ginger and garlic powder in a medium bowl and set aside.
2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until chicken is cooked through, turning and brushing the chicken often with 1/2 cup of the soup mixture while it’s grilling. Throw away any remaining basting mixture. Cut the chicken into thin strips.
3. Arrange the salad greens, oranges and green onions on a serving platter. Top with the chicken and serve the remaining soup mixture as a dressing. Serves 4.

Chicken can be marinated overnight, refrigerated, in the basting sauce. Be sure to reserve half of the sauce separately in the refrigerator for dressing the salad.

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According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar, a counselor for salt and a madman to stir it all up. -Abraham Hayward

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701