Grilled Maple-Mustard Chicken Breasts
with Bacon Potato Salad and Grilled Asparagus
Celebrate St-Jean Baptiste day with a Quebecois classic, maple syrup! Tender, grilled chicken gets a sweet and zesty glaze of maple syrup and whole grain mustard. What makes potato salad even better? Bacon!
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.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
460 g
Russet Potato
227 g
Asparagus
2 tbsp
Maple Syrup
2 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 unit
Green Onion
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 8 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Peel, then cut potatoes into 1-inch pieces. Add potatoes to the boiling water. Cook uncovered until fork-tender, 10-12 min. Drain, then transfer potatoes to an unlined baking sheet to cool while you prep and cook other ingredients.
Meanwhile, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease!) Heat a large non-stick pan over medium heat.When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Meanwhile, thinly slice green onion.Trim and discard bottom 1 inch from asparagus.Add asparagus and 1/2 tbsp (1 tbsp) oil to a plate. Season with salt and pepper, then toss to coat. Add mayo, vinegar, green onions, 1 tsp (2 tsp) mustard, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then stir to combine. (NOTE: This is your dressing for the potato salad.)Combine maple syrup and remaining mustard in a small bowl.
Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to grill, close lid and grill until chicken is cooked through, flipping once, 6-8 min per side.**When chicken is cooked through, brush one side with some maple-mustard sauce, then flip. Grill for 30 sec, then repeat with other side.Transfer chicken to a plate. Cover loosely with foil and set aside to rest, 3-5 min.
While chicken rests, add asparagus to grill. (TIP: Arrange asparagus spears across grill grates to keep them from falling through!) Close lid and grill asparagus, flipping once, until tender-crisp, 2-4 min. Return to same plate.
Add cooled potatoes to the large bowl with dressing. Toss to combine. Thinly slice chicken.Divide chicken, potato salad and asparagus between plates.Drizzle any remaining maple-mustard sauce over chicken. Crumble bacon over potato salad.
