Ingredients:
Prep time: 10 minutes Marinade: 15 minutes Grill time: 15 minutes Makes four servings 1 can (10.75 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 florets and sliced cucumber) 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.

Instructions:
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 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. Cost per recipe, $13.06; cost per recipe serving, $3.27. Nutritional values: calories 238, total fat 3 grams, saturated fat 1 gram, cholesterol 73 mg, sodium 498 mg, total carbohydrate 22 grams, dietary fiber 3 grams, protein 29 grams, vitamin A 76 percent DV, vitamin C 68 percent DV, calcium 5 percent DV, iron 12 percent DV. All materials courtesy of Family Features. For more delicious, mouth-watering recipes, visit www.Campbells Kitchen.com