Prep: 10 minutes

Marinate: 15 minutes

Grill: 15 minutes

Makes: 4 servings

1 can (10 3/4 ounces) Campbell’s Condensed Tomato soup

2 tablespoons low-sodium soy sauce

2 tablespoons vinegar

2 tablespoons honey

1/2 teaspoon garlic powder or 2 cloves garlic, minced

1/4 teaspoon ground ginger

4 skinless, boneless chicken breast halves (about 1 pound)

8 cups mixed salad greens torn into bite-sized pieces

2 cups fresh vegetables (sliced carrots, yellow pepper strips, broccoli flowerets and sliced cucumber)

1.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 cup of 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.

2.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.

3.Arrange the salad greens and vegetables on a platter. Top with the chicken. Drizzle the reserved dressing over the chicken before serving.

Nutritional values per serving: Calories 238, Total Fat 3g, Saturated Fat 1g, Cholesterol 73mg, Sodium 498mg, Total Carbohydrate 22g, Dietary Fiber 3g, Protein 29g, Vitamin A 76%DV, Vitamin C 68%DV, Calcium 5%DV, Iron 12%DV