1/8 teaspoon garlic or 1 small clove garlic, minced
4 skinless, boneless chicken breast halves (about 1 pound)
8 cups mixed salad greens torn into bite-sized pieces
Instructions
Stir the soup, soy sauce, vinegar, ginger and
garlic in a 1-quart saucepan
Lightly oil the grill rack and heat the grill to
medium. Grill the chicken for 15 minutes or until
cooked though, turning and brushing often with soup
mixture. Cut the chicken into 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
Originally Submitted
5/21/2013
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