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Tomato Asian Chicken Salad Recipe


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     Tomato Asian Chicken Salad

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   4
Preptime   10 mins

1 can (10 3/4 ounces) condensed tomato soup
1 tablespoon soy sauce
1 tablespoon vinegar
1/4 teaspoon ground ginger
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

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

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