Maple-Mustard Grilled Chicken Salad

Name: Maple-Mustard Grilled Chicken Salad with DIY Croutons
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 310 g Chicken Breast Tenders; 1 unit(s) Ciabatta Roll; 1 unit(s) Red Onion; 1 unit(s) Mini Cucumber; 113 g Baby Spinach; 28 g Salad Topping Mix; 2 tbsp Maple Syrup; 2 tbsp Whole Grain Mustard; 7 g Zesty Garlic Blend; 1 tbsp White Wine Vinegar; ¼ tsp Salt*; ¼ tsp Pepper*; 2.5 tbsp Oil*

with DIY Croutons

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

Ingredients: Chicken tenders • Red onion • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cucumber • Maple syrup • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

Low CO2

•Free Griddle Contest

•Family Friendly

Allergens:

Wheat

•Barley

•Soy

•Mustard

•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

1 unit(s)

Ciabatta Roll

1 unit(s)

Red Onion

1 unit(s)

Mini Cucumber

113 g

Baby Spinach

28 g

Salad Topping Mix

2 tbsp

Maple Syrup

2 tbsp

Whole Grain Mustard

7 g

Zesty Garlic Blend

1 tbsp

White Wine Vinegar

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

2.5 tbsp

Oil*

Nutrition Values

Calories660 kcal

Fat27 g

Saturated Fat4 g

Carbohydrate55 g

Sugar23 g

Dietary Fiber5 g

Protein47 g

Cholesterol125 mg

Sodium1020 mg

Potassium1250 mg

Calcium150 mg

Iron5 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.

Utensils

•Silicone Brush

•Shallow Dish

•Measuring Spoons

•Large Bowl

•Whisk

Cooking Steps

Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
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.
To a shallow dish, add half the maple syrup and half the mustard. Stir to combine. Set aside. (NOTE: This is your maple-mustard sauce.)

To a large bowl, add vinegar, remaining maple syrup, remaining mustard and 1 tbsp (2 tbsp) oil. 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.

To one side of the grill, add chicken. (TIP: Arrange chicken across the grates to prevent it from falling through!) Close lid and grill for 4-5 min per side, flipping once, until cooked through.**
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 for 5-7 min per side, until tender.
Meanwhile, add ciabatta slices to the grill. Close lid and grill for 2-3 min per side, until ciabatta is crisp and grill marks form.
Transfer onions and grilled ciabatta to a plate to cool.

Cut cooled ciabatta into 1/2-inch pieces.
To the large bowl with cucumbers, add spinach and half the ciabatta croutons. Season with salt and pepper, then toss to combine.
Separate onion rings. Cut onions into bite-sized pieces, if you like.