Meal Type: Dinner

Warm Chicken and Radish Spring Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

8

servings

Warm Chicken and Radish Spring Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Boneless Skinless Sliced Chicken Breast
  • ½lemon, juiced
  • 1tbsp dry Cajun spice blend
  • 1tbsp vegetable oil
  • 1142g package arugula
  • 1 ½cup head lettuce, chopped
  • 1cup radish, quartered
  • 4hard boiled eggs, quartered
  • 1cup croutons

    • Salad dressing:

  • 3tbsp (45 mL) white wine vinegar
  • 3tbsp (45 mL) extra virgin olive oil
  • ½lemon, juiced
  • 1tbsp parmesan cheese
  • ½tsp Dijon mustard
  • ½tsp Italian seasoning
  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with seasoning and oil.
  3. Grill about 4 minutes per side or until an internal temperature of 165 degrees is reached. Remove onto platter and keep warm.
  4. In a small bowl whisk all the ingredients and until blended.
  5. In a large bowl toss the lettuce and radish with dressing. Place onto a large platter.
  6. Sprinkle croutons over top. Arrange eggs over the salad and lay the warm chicken on top.
  7. Serve family style. Drizzle extra olive oil over top if desired.
Tips icon

Seasonal Suggestion: Asparagus is in season during the warmer summer months. Adding a bunch of green asparagus will add a fresh touch to your salad.

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Spring Grilled Chicken Fillet Pasta Toss

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Spring Grilled Chicken Fillet Pasta Toss

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • 1500g pkg Torchietti pasta or other shaped pasta, cooked and drained
  • 1tbsp garlic, minced
  • 1lbs asparagus, trimmed and cut into 1 inch pieces
  • ¼cup cream
  • ¼cup (60 mL) chicken stock
  • 2tbsp parmesan cheese
  • 1tbsp (15 mL) olive oil
  • 1tbsp Italian seasoning
  • 1 ½tbsp butter
  • ½cup fresh parsley, minced
  • 1lemon, juiced
  • Salt
  • Pepper
  1. Heat oil in a large skillet over medium high heat.
  2. In a large bowl toss chicken with seasoning.
  3. Brown chicken in skillet for about 4 to 5 minutes. Add asparagus and cook for about 2 minutes.
  4. Add garlic and stir for about 1 minute more. Pour in cream and broth. Bring to a simmer.
  5. Add cooked pasta and toss well to coat.
  6. Pour lemon juice over top and sprinkle with parsley and parmesan. Toss well to coat.
  7. Season with salt and pepper. Garnish with extra parmesan cheese and lemon wedges.
Tips icon

If you like a saucier pasta increase chicken broth to ½ cup. Serve with garlic bread.

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Whole wheat and grain Bacon, 3 cheese grilled cheese

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

sandwiches

Whole wheat and grain Bacon, 3 cheese grilled cheese

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Less Salt Natural Bacon, cooked and set aside
  • 1tbsp butter, softened
  • Olive oil or vegetable oil cooking spray
  • 8slices good quality whole wheat and grain bread
  • 4slices marble cheese
  • 4slices mild provolone cheese
  • 4slices Havarti cheese
  • Your favourite ketchup or BBQ sauce
  1. On a clean surface lay slices of bread flat. Arrange marble cheese onto base of bread.
  2. Place two slices of bacon over each followed by provolone, and Havarti. Top with remaining slices of bread.
  3. Lightly spray the tops of the sandwiches with cooking oil.
  4. Heat butter in a large skillet over medium high heat.
  5. Working in batches, cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese is melted.
  6. To get an even melt, reduce heat slightly and cover skillet with a second skillet for a minute or two.
  7. Remove sandwiches onto a cutting board and slice in half.
Tips icon

Save time! Try use Maple Leaf Ready Crisp Bacon. Serve with a side salad or kettle chips.

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Grilled Top Dogs with Mexican Street Corn Relish

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Grilled Top Dogs with Mexican Street Corn Relish

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Top Dogs™ BBQ format
  • 6hot dog buns, split top
  • 4ears of fresh corn
  • ⅓cup crumbled fresh cotija or queso fresco cheese
  • ½tsp chili powder
  • 2tbsp butter, melted
  • Juice of half a lime
  • 1tbsp fresh cilantro, minced
  • ½tsp jalapeno, deseeded and minced – optional
  1. Preheat grill to medium high heat.
  2. Grill corn turning frequently for about 8 to 10 mins or until corn is browning and blistering. Remove from grill and allow to cool slightly.
  3. Carefully using a sharp knife cut the kernals from the cobb. Place into a large bowl.
  4. Add chili powder, cheese, butter, lime juice, cilantro and jalapeno if using. Toss well to combine and keep warm.
  5. Grill hot dogs per package directions.
  6. Place hot dogs into buns and top with corn mixture. Serve immediately.
Tips icon

Serve with tortilla chips and fresh salsa.

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Grilled Chicken Taco Al Fresco

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

soft tacos

Grilled Chicken Taco Al Fresco

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • ½Jalapeno, deseeded and minced
  • ½lime, juiced
  • ½cup guacamole, prepared
  • ¾cup Cotija or queso fresca, crumbled
  • 1cup Longo’s bruschetta
  • 1cup ice berg lettuce, shredded
  • 1 ½tbsp chili powder
  • 1tbsp (15 mL) vegetable oil
  • 6soft tortillas, 6 inch
  • Cilantro
  1. Preheat grill to medium high heat.
  2. In a bowl toss chicken with oil, lime juice and chili powder.
  3. Grill chicken 3 to 4 minutes per side turning frequently until an internal temperature of 165 degrees is reached.
  4. Roughly chop cooked chicken into chunks and set aside.
  5. To assemble tacos divide guacamole and spread onto each tortilla. Arrange chicken over top followed by lettuce, cheese and bruschetta mixture.
  6. Sprinkle jalapeno onto tacos and garnish with fresh cilantro.
  7. Squeeze additional lime juice over top if desired.
Tips icon

Lightly grill your tortillas before assembling, about 20 seconds per side! Serve with Spanish rice.

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Grilled Chicken Fillet and Zucchini Summer Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Grilled Chicken Fillet and Zucchini Summer Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • 3small green zucchini, 1 inch bias slice
  • 3small yellow zucchini, 1 inch bias slice
  • 1lbs asparagus, trimmed
  • 1lemon, juiced and divided
  • ¼cup roasted garlic and parmesan bread dipper oil
  • 1tbsp (15ml) vegetable oil
  • 1tbsp Italian seasoning
  • ½tbsp thyme, chopped
  • Parmesan
  1. Preheat grill to medium high heat.
  2. In a large bowl combine chicken, oil, seasoning and half the lemon juice. Toss well to combine.
  3. Grill chicken 3 to 4 minutes per side turning frequently until a temperature of 165 degrees is reached. Remove from grill and set aside.
  4. Grill zucchini and asparagus until tender / crisp and allow to cool.
  5. Place vegetables and chicken in a large bowl. Pour parmesan oil over top with thyme and remaining lemon juice and toss well to coat. Arrange onto a large platter.
  6. Garnish with parmesan cheese. Serve with grilled Garlic bread.
Tips icon

Chill this dish before serving for a cool summer evening dinner.

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BBQ Top Dogs™ with Zucchini Caesar Slaw

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

servings

BBQ Top Dogs™ with Zucchini Caesar Slaw

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. Grill hot dogs per package directions. Keep warm.
  3. In a large bowl toss zucchini with Caesar dressing, pepper, parmesan and lemon juice. Place onto a serving dish.
  4. Garnish with additional parmesan cheese and serve immediately along side hot dogs as a fun spin on a traditional Caesar salad.
Tips icon

Kids will love the noodle like quality of the zucchini – try dressing it with their favourite dressings such as ranch, Italian or a coleslaw style sauce.

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Cinco De Mexi Dogs

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6 to 8

servings

Cinco De Mexi Dogs

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. Grill hot dogs per package directions.
  3. Place hot dogs into buns and dress with your desired toppings for a fun Mexican themed BBQ.
Tips icon

Place toppings into small bowls in advance and keep refrigerated until ready to use. Fill large bowls with ice and nestle small bowls of toppings into ice to keep them cool during your BBQ!

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Chilled Grilled Chicken and Tortellini Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4 to 6

servings

Chilled Grilled Chicken and Tortellini Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised Without Antibiotics Chicken Fillets
  • 1600g pkg cheese filled tortellini, cooked, drained and chilled
  • 1500ml jar Muffuletta antipasto, prepared
  • 1200g container mini bocconcini cheese
  • 2tbsp fresh basil, chopped
  • 1lemon, juiced
  • 1tbsp (15ml) vegetable oil
  • 1tbsp Italian seasoning
  • Parmesan cheese
  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with oil and seasoning.
  3. Grill chicken 3 to 4 minutes per side turning frequently until an internal temperature of 165 degrees is reached. Remove from grill and slice each fillet into thirds.
  4. In another large bowl combine tortellini, muffuletta mix, chicken, lemon juice and basil. Toss well to coat.
  5. Transfer onto a large platter. Garnish with parmesan cheese and extra basil.
Tips icon

Make ahead! Make salad the night before and refrigerate in an airtight container.

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