Strawberry Chicken Spinach Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

8

Portions

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1454g pkg Baby Spinach
  • 10-12Strawberry, cut in quarter
  • 1medium red onion, sliced
  • 1Cup Goat cheese
  • ½cup walnut
  • Dressing:
  • Cup Olive oil
  • 1Tbsp Balsamic vinegar
  • 1tsp Lemon juice
  • 1tsp Honey
  • ½tsp Salt
  • ½tsp pepper
  1. Keep the sliced onions in a bowl and cover with cold water to remove the harsh onion bite.
  2. In small mixing bowl or large liquid measuring cup, whisk together all the dressing ingredients until well combined.
  3. Place the spinach in a serving bowl. Add the strawberries. Drain and add the red onion. Add the Goat cheese and walnuts and the shredded chicken.
  4. Drizzle the dressing over the salad and toss lightly to combine to coat the ingredients.
Tips icon

*Seasonal Suggestion: Blueberries and apples are great seasonal ingredients to elevate your salad during the summer months. Take advantage of the fresh flavours by adding a handful of blueberries or apple slices to your salad.

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Sizzle and Serve Pork Quinoa Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1Maple Leaf® Canadian Maple & Apple Pork Tenderloin
  • 2Cup Quinoa, cooked
  • 1Cup Cherry Tomato, cut in half
  • 1Cup Cucumbers, diced
  • ¼Cup Mint, finely chopped
  • ¼Cup Parsley, finely chopped
  • ½Cup feta cheese, Crumbled
  • ½Cup Kalamata olives, pitted and sliced
  • ½Cup Red onion
  • 2Garlic cloves, grated
  • 2Tablespoon olive oil
  • ½teaspoon pepper
  • ½teaspoon sea salt
  1. Preheat oven at 425 F.
  2. Prepare Maple Leaf® Pork Tenderloin per package directions.
  3. Meanwhile combine the remaining ingredients of the salad in a bowl.
  4. Add the Olive oil and seasonings to the salad and toss to coat.
  5. Transfer the salad to a serving dish.
  6. Sprinkle with feta cheese and serve with sliced Pork tenderloin.

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Roasted Ham and Spring Vegetables

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

5

Portions

  • Ingredients

  • Preparation

  • 1600 g pkg Maple Leaf® Original Natural Smoked Ham, diced
  • 500g Brussels sprout, halved
  • 3yellow Bell pepper, diced
  • 3Green Bell pepper, diced
  • 2Medium Red Onion, diced
  • 3Carrots, diced
  • 2Tbsp olive oil
  • 3Cloves garlic finely diced
  • 1Tbsp Italian Seasoning
  • 1Tsp Salt
  • ½tsp pepper
  1. Preheat oven at 350 F.
  2. Combine all ingredients on a baking sheet lined with parchment paper.
  3. Drizzle Olive oil and add garlic, Italian seasoning, Salt, and pepper and mix well.
  4. Bake for 25 minutes or until the vegetables are lightly charred and crisp on the outside and tender in the center.
Tips icon

Use Radish to give more vibrant colour to the roast.

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Chicken Fatteh

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • ½Cup Canned Chickpeas
  • ½Cup Pine nuts, toasted
  • 2Teaspoon Olive Oil
  • 2Cloves garlic, minced
  • 1Pita bread, cut in Squares
  • Cup Yoghurt
  • 1Tablespoon Lemon juice
  • 2Cup Rice, prepared
  • Chopped Parsley, Garnish
  • Paprika Powder, Garnish
  1. Preheat oven at 350 F. Toast the Pita bread by placing the squares of bread on a baking sheet lined with parchment paper and toast for 7-8 min or until golden brown and crispy.
  2. Mix together the Yoghurt, garlic and lemon juice.
  3. Assemble by placing rice in the base of serving dish topped with yoghurt and garlic mixture.
  4. Scatter the Shredded chicken over the top of the mixture.
  5. Top with crispy pita bread, toasted pine nuts and chickpeas.
  6. Garnish with chopped parsley and paprika.
  7. Pour the olive oil on top of the finished dish and serve.

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Cashew Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 8pcs Maple Leaf Prime® Raised without Antibiotics Boneless Skinless Thighs, diced.
  • 150g Raw cashew
  • 1Green Bell pepper, diced.
  • 1Red Bell pepper, diced.
  • 1Medium Red Onion, diced.
  • 3cloves Garlic, minced.
  • 3Tbsp Vegetable oil
  • 2Tbsp Soy sauce
  • 3Tbsp Hoisin sauce
  • 1Cup Chicken Stock
  • ½Tsp Cornstarch
  • 2Tbsp Rice wine vinegar
  • 2Scallions, Chopped
  • 2Tbsp water
  • Salt, to taste
  • Pepper, to taste
  1. In a wok heat 3 tablespoons of Oil. Add cashews and cook for 3-4 minutes. Keep stirring continuously for even browning.
  2. Using a slotted spoon, remove cashew from the wok draining excess oil. Keep the cashews aside.
  3. Add minced garlic to the wok and cook until the garlic is aromatic.
  4. Sprinkle the diced chicken with half the cornstarch and pepper well and add the coated chicken thighs to the hot wok and cook until golden brown. Using a slotted spoon, remove the chicken and keep it together
    with the cashew.
  5. Combine the soy sauce, hoisin sauce, wine vinegar and chicken stock in the wok and add the diced vegetables and sauté on high heat for 1 minute.
  6. Add the chicken and cashew and cook for another 1 minute. Mix the remaining cornstarch with water to make slurry and add to the cooking mixture.
  7. Cook for another 1 minute until the sauce has thickened and coats the chicken.
  8. Season and Garnish with chopped scallions and serve hot.
Tips icon

Use Chili flakes to increase the spice level of the recipe.

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Thai Chicken Lettuce Wraps

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

6

Portions

  • Ingredients

  • Preparation

  • 1454g pkg Maple Leaf Prime® Extra Lean Ground Chicken
  • 1head butter lettuce
  • 1tablespoon sesame oil
  • ¼cup onion, diced
  • 2cloves garlic, minced
  • 1tbsp ginger, minced
  • ¼cup soy sauce
  • 1tbsp lime juice
  • 1tbsp Thai sweet red chili sauce
  • ¼cup scallions chopped
  • ¼cup cilantro fresh, chopped
  • ¼carrot, shredded
  • Sesame seeds, garnish
  • Cilantro, garnish
  1. Heat up a pan to medium high heat and add the oil and add in the onions. Cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger and cook for 1 minute.
  2. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up.
  3. Season the chicken with salt and pepper and let it cook until it starts to turn golden brown.
  4. Add the soy sauce, chili sauce, lime juice to the pan and sauté.
  5. Reduce the heat to low and let that all cook for another 2 minutes.
  6. Remove the pan from the heat and stir in the carrots, chopped scallions and cilantro.
  7. Assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds.

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Shredded Chicken Nachos

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1tbsp taco seasoning
  • 1445g pkg tortilla chips
  • 1medium red onion, diced
  • 1medium tomato, diced
  • ¼cup sour cream
  • ¼cup guacamole, prepared
  • 1spring onion, chopped
  • 1cup cheddar cheese, shredded
  • 2tbsp olive oil
  1. Preheat the oven at 400 F.
  2. Heat the oil in a large pan over medium heat.
  3. Add shredded chicken and season with taco seasoning.
  4. Sauté until thoroughly mixed for 3-4 minutes. Using a slotted spoon remove onto a plate and keep warm.
  5. For the nachos, arrange the tortilla chips in a single layer, overlapping slightly, on to a baking sheet pan. Spread the chicken evenly over the chips.
  6. Sprinkle the cheeses evenly over the chicken and add tomato and onion on top.
  7. Bake until the cheese is melted, 4-5 minutes.
  8. Remove the nachos from the oven, then sprinkle with scallions and spreading the guacamole, sour cream, and lime wedges separately.
  9. Serve immediately.
Tips icon

Add:
Black olives (optional)
Corn kernels (optional)
Black Beans (optional)

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Creamy Mushroom Chicken Flatbread Pizza

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast
  • 1cup mushroom, finely chopped
  • ½cup red onion, finely chopped
  • ½cup red onion, sliced
  • 2flatbreads, prepared
  • ¼cup baby arugula
  • 1tsp parsley, finely chopped
  • 1cup heavy cream
  • 2tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven at 400 F.
  2. Heat a large skillet over medium heat and add olive oil. Transfer the chicken onto the heated oil. Season with salt and pepper and cook each side for 3 minutes or until golden brown. Slice chicken once cooked.
  3. Using a slotted spoon remove onto a plate and keep warm.
  4. Heat a medium skillet over high heat and add olive oil.
  5. Add chopped mushroom and onion and sauté until softened. Add heavy cream and boil. Season with salt and pepper and finish with chopped parsley and set aside to cool down.
  6. Brush par baked dough with a thin layer of sauce leaving the edges of the crust uncovered.
  7. Add chicken to pizza.
  8. Sprinkle with Mozzarella cheese and sliced red onion.
  9. Bake at 400F for about 4-5 minutes or until cheese melts and begins to brown.
  10. Top flatbread pizza with fresh baby arugula and slice and serve immediately.

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Creamy Chicken Penne

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips.
  • 300gpenne pasta
  • 1cup heavy cream
  • 1medium onion, sliced
  • 2cloves garlic, chopped
  • ½cup chicken Broth
  • 1tsp Italian seasoning
  • ¼cup parmesan cheese, shredded
  • 2tbsp olive oil
  • 1tbsp all-purpose flour
  • Basil, garnish
  • Salt, to taste
  • Pepper, to taste
  1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper, Italian seasoning. Cook until no longer pink inside and cook until both sides are Golden brown.
  2. Using a slotted spoon remove the chicken onto a plate and keep warm.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
  4. In the same heated skillet add the onion, garlic and cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add the chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the heavy cream and parmesan and bring to boil.
  7. Add the pasta water to slightly loosen the sauce.
  8. Add the chicken and penne pasta and stir until fully coated in sauce. Season with salt and pepper
  9. Serve immediately and garnish with chopped basil.
Tips icon

Garnish with Crushed Red peppers (optional)

Garnish with Red Onion (optional)

Squeeze some lemon into the sauce for flavour (optional)

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