Maple-Mustard Grilled Chicken Salad
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Maple-Mustard Grilled Chicken Salad

Maple-Mustard Grilled Chicken Salad

with Grilled Croutons

Maple syrup and whole grain mustard are the ultimate Canadian duo! Two of our most special, local ingredients shine in a sweet-salty glaze for grilled chicken tenders.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

1 unit

Ciabatta Roll

(Contains Gluten)

113 g

Red Onion

66 g

Mini Cucumber

113 g

Baby Spinach

28 g

Salad Topping Mix

(Contains Soy, Peanuts)

2 tbsp

Maple Syrup

2 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Chicken Salt

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories650 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate50 g
Sugar19 g
Dietary Fiber4 g
Protein48 g
Cholesterol125 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Silicone Brush
Medium Bowl
Measuring Spoons
Large Bowl
Paper Towel


Prep and make sauce

Before starting, wash and dry all produce.Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. 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 oil (dbl for 4 ppl). Season with salt and pepper. Add half the maple syrup and half the mustard to a medium bowl. Stir to combine. (NOTE: This is your maple-mustard sauce.)

Marinate cucumbers

Add vinegar, remaining maple syrup, remaining mustard and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, then toss to coat. Set aside.

Season and grill chicken

Pat chicken dry with paper towels. Season with chicken salt and pepper. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Add chicken to one side of the grill. Close lid and grill, flipping once, until chicken is cooked through, 4-5 min per side.** When chicken is cooked through, brush one side with maple-mustard sauce, then flip. Grill for 30 sec, then repeat on the other side. Transfer chicken to the same medium bowl with any remaining maple-mustard sauce, then toss to coat.

Grill onions and ciabatta

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.

Assemble salad

Cut cooled ciabatta into 1/2-inch pieces. Add spinach and half the 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.

Finish and serve

Divide salad between plates. Top with remaining croutons, onions, chicken and any remaining sauce from the bowl. Sprinkle with salad topping mix.

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