Maple Chicken and Napa Salad

Quick to prepare, this family-friendly dinner with a twist is sure to become a favourite.

Recipe Tags:

Marinating Time: 30 minutes or up to 8 hours

Preparation Time:

Cooking Time:

Servings: 4

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  • 1/4 cup (50 mL) Ontario Maple Syrup
  • 2 tbsp (25 mL) sodium-reduced soy sauce
  • 1 tsp (5 mL) sesame oil
  • 2 cloves Ontario Garlic, pressed through garlic press
  • 4 Ontario Boneless Skinless Chicken Breasts (about 1 lb/500 g)

Napa Salad:

  • 2 tbsp (25 mL) each rice vinegar and vegetable oil
  • 1 tsp (5 mL) Ontario Maple Syrup
  • 1/2 tsp (2 mL) sesame oil
  • Salt and pepper
  • 4 cups (1 L) shredded Ontario Napa Cabbage
  • 15 Ontario Snow Peas, diagonally sliced into thirds
  • 1 Ontario Carrot, grated


In resealable freezer bag, combine maple syrup, soy sauce, sesame oil and garlic. Set aside 1 tbsp (15 mL) of the marinade. Add chicken breasts to bag; refrigerate for at least 30 minutes or up to 8 hours.

Remove chicken from marinade, discarding marinade. Place on greased grill over medium-high heat 375°F (190°C); grill, covered, turning once, for 12 to 15 minutes or until no longer pink inside and a meat thermometer registers 165°F (74°C). Brush with reserved marinade.

Napa Salad:

In large bowl, whisk together vinegar, oil, maple syrup, sesame oil, and salt and pepper to taste. Add cabbage, snow peas and carrot; toss to combine. Serve with grilled chicken.

Nutritional information

1 Serving:

  • Protein: 28.0 grams
  • Fat: 10.0 grams
  • Carbohydrate: 11.0 grams
  • Calories: 244
  • Fibre: 2.5 grams