Maple-Mustard Grilled Chicken Salad

Grill

Discovery

Free Griddle Contest

with DIY Croutons

8 min

Difficulty: 2/3

Canadian

Maple syrup and whole grain mustard are the ultimate Canadian duo! These local ingredients shine in a sweet-salty glaze for grilled chicken.

Allergens

Barley

Walnuts

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Shallow Dish

Measuring Spoons

Large Bowl

Whisk

Silicone Brush

Tags

Discovery

Free Griddle Contest

Climate-conscious

Ingredients

Chicken Breast Tenders

310 g

Ciabatta Roll

1 unit(s)

Red Onion

1 unit(s)

Mini Cucumber

1 unit(s)

Baby Spinach

113 g

Salad Topping Mix

28 g

Maple Syrup

2 tbsp

Whole Grain Mustard

2 tbsp

Zesty Garlic Blend

1 tbsp

White Wine Vinegar

1 tbsp

Salt

0.25 tsp

Pepper

0.25 tsp

Oil

2.5 tbsp

Preparation

Thinly slice cucumber into rounds.
Peel, then cut onion into ½-inch rounds (keeping rings together).
Cut ciabatta into 1/2-inch-thick slices.
Transfer onions and ciabatta slices to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add half the maple syrup and half the mustard to a shallow dish. Stir to combine. (NOTE: This is your maple-mustard sauce.)

Add vinegar, remaining maple syrup, remaining mustard and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add cucumbers, then toss to coat. Set aside.
Pat chicken dry with paper towels. Season with Zesty Garlic Blend, salt and pepper. Drizzle 1/2 tbsp (1 tbsp) oil over top.

Add chicken to one side of the grill. (TIP: Arrange chicken across to grates to prevent it from falling through!) Close lid and grill, flipping once, until cooked through, 4-5 min per side.**
When chicken is cooked through, brush one side with sauce, then flip. Grill for 30 sec, then repeat on the other side.
Transfer chicken to the shallow dish with any remaining sauce, then toss to coat.

Meanwhile, add onions to the other side of the grill. Close lid and grill, flipping once, until tender, 5-7 min per side.
Meanwhile, add ciabatta slices to the grill. Close lid and grill until ciabatta is crisp and grill marks form, 2-3 min per side.
Transfer onions and grilled ciabatta to a plate to cool.

Cut cooled ciabatta into 1/2-inch pieces.
Add spinach and half the ciabatta croutons to the large bowl with cucumbers. Season with salt and pepper, then toss to combine.
Separate onion rings. If desired, cut onions into bite-sized pieces.