Meal Type: Lunch

Butter and Chive Stuffed Chicken Dinner Salad

Preparation
Bowl icon

5

Minutes

Total Time
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30

Minutes

Serves
Portions icon

4

servings

Butter and Chive Stuffed Chicken Dinner Salad

  • Ingredients

  • Preparation

  1. Prepare chicken per package directions. In a large bowl toss lettuce, tomatoes, cucumber and onions with dressing. Serve chicken with salad.
Tips icon

Try Maple Leaf® Prime Ham and Mozzarella stuffed chicken.

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Confetti Top Dogs

Preparation
Bowl icon

5

Minutes

Total Time
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20

Minutes

Serves
Portions icon

6

Portions

Confetti Top Dogs

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. In a small bowl combine cheese, peppers and bacon bits.
  3. Cook hot dogs to package directions.
  4. Place buns onto a parchment lined baking sheet. Place grilled hot dogs into buns and sprinkle cheese mixture over top.
  5. Place baking sheet onto grill, turn off heat and close lid for about 1 to 2 minutes or until cheese has melted.
Tips icon

Use heat on only one-half side of your grill to cook the hot dogs. Use the indirect heat on the other side of your grill when melting the cheese!

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Super Family Picnic Sub

Preparation
Bowl icon

5

Minutes

Total Time
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20

Minutes

Serves
Portions icon

6

Portions

Super Family Picnic Sub

  • Ingredients

  • Preparation

  1. Arrange sub by spreading mayo mixture along the base of the bread.
  2. Arrange sliced of cheese alternating and slightly over lapping followed turkey, ham and chicken.
  3. Top with tomatoes, onions, lettuce and generously drizzle prepared sub sauce over top.
  4. Place remaining baguette over top.
  5. On a clean surface lay a long piece of saran wrap down. Carefully place sub on top. Tightly roll sandwich in plastic wrap.
  6. You may have to use several pieces to ensure it is tightly rolled. You can refrigerate sandwich for up to an hour or place in your cooler for travel.
  7. When ready to serve, place 6 to 8 skewers into sandwich to serve as a slicing or portion guide.
Tips icon

Try adding Maple Leaf Ready Crisp Bacon and make it a club on the go!!

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Chinese Orange Chicken Stir Fry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

servings

Chinese Orange Chicken Stir Fry

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA Boneless skinless chicken breasts, diced into ½ inch cubes
  • 4cups, jasmine rice. prepared
  • 1cup fresh squeezed orange juice
  • 1tsp fresh orange rind, grated
  • 200ggreen beans
  • ⅓cup sugar
  • ½green onion sliced
  • 2tbsp rice wine vinegar
  • 1tbsp garlic, minced
  • 2tbsp soya sauce
  • 1clove garlic. minced
  • 1tbsp ginger, minced
  • 1tbsp corn starch
  • 2tbsp water
  • Chili flakes – optional
  • Sesame seeds – optional
  1. In a small pot combine orange juice, sugar, vinegar and soya sauce. Gently bring to a simmer stirring frequently to dissolve sugar.
  2. In a small bowl whisk cornstarch and water together. Pour mixture into pot and stir.
  3. Allow sauce to simmer for about 5 minutes to allow the sauce to thicken.
  4. Stir in orange rind and remove from heat.
  5. Heat oil in a large skillet over medium high heat.
  6. Cook chicken until starting to turn golden brown, about 5 minutes.
  7. Add onion and green beans. Cook for about 5 minutes more.
  8. Add garlic and ginger. Cook for 1 to 2 minutes stirring frequently.
  9. Pour orange sauce into skillet and toss well to coat. Allow sauce to simmer for about 3 to 5 minutes as sauce will reduce slightly.
  10. Serve over rice and garnish with chopped green onion and sesame seeds and chili flakes if using.
Tips icon

Make this easy better than take out recipe extra special by serving with chop sticks and fortune cookies.

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Southwest Grilled Chicken and Corn Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
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30

Minutes

Serves
Portions icon

4

Portions

Southwest Grilled Chicken and Corn Caesar Salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA boneless skinless chicken breasts
  • 10cups romaine lettuce, chopped
  • 2ears fresh corn, grilled and removed from cob
  • 1tbsp vegetable oi
  • 1small avocado, sliced
  • ⅓cup Caesar salad dressing, prepared
  • 1lime
  • 2tbsp dry chipotle or southwest seasoning + extra
  • Crunchy tortilla strips – optional
  1. Preheat grill to medium high heat.
  2. In a medium bowl drizzle chicken with oil and sprinkle with seasoning. Massage into chicken to coat.
  3. Grill chicken 7 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and allow to cool.
  4. In a large bowl toss lettuce with dressing, corn and the juice from half of the lime. Arrange onto a large serving platter.
  5. Slice chicken and arrange over salad along with the avocado. Sprinkle with additional seasoning.
  6. Garnish with tortilla strips if using and serve with remaining lime cut into small wedges
Tips icon

Serve with grilled focaccia garlic bread

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Mediterranean Grilled Chicken and Haloumi Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Mediterranean Grilled Chicken and Haloumi Sandwich

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA boneless skinless chicken breasts, cut in half lengthwise
  • 1tbsp olive oil
  • Salt
  • Pepper
  • 1 ½cup mixed peppers, cut into strips
  • ½small red onion, cut into thick rounds
  • 1medium heirloom tomato, sliced
  • ½cup mayonnaise
  • 2tsp pesto, prepared
  • 4slices haloumi cheese
  • 4rosemary focaccia buns, split and toasted
  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with oil and season with salt and pepper.
  3. Grill chicken for about 6 to 7 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
  4. Grill vegetables for about 3 to 4 minutes or until tender crisp.
  5. Grill haloumi cheese for 2 to 3 minutes per side. In a small bowl combine mayonnaise with pesto.
  6. Assemble sandwiches by spreading mayonnaise mixture onto base of bun. Add chicken over top followed by cheese and vegetables. Top with remaining bread.
Tips icon

Try this recipe using Maple Leaf Prime RWA boneless skinless thighs!

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Best Ever Chicken Bacon Ranch Pasta Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

8 to 10

servings

Best Ever Chicken Bacon Ranch Pasta Salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA Boneless skinless chicken breasts
  • 1package, Maple Leaf® Natural Bacon, diced
  • 2tbsp Italian seasoning
  • 2tbsp Old Bay Seasoning + extra if desired
  • 500gRotini, cooked, drained and cooled
  • 1pint cherry tomatoes, halved
  • ½green onion sliced
  • 1cup ranch dressing, prepared
  • 1cup mayonaise
  • 1tbsp lemon juice
  • ¾cup mayonnaise
  • 1clove garlic. minced
  • ¾cup shredded cheddar cheese – optional
  1. In a large bowl toss chicken with 1 tbsp oil and seasoning to coat well.
  2. Heat remaining oil in a large skillet over medium high heat.
  3. Cook chicken turning frequently until golden brown about 8 to 10 minutes or until and internal temperature of 165 degrees is reached. Remove and allow to cool completely.
  4. Chop chicken into bite sized chunks. In the same skillet add bacon and cook until crisp. Remove onto a paper towel lined plate. Set aside.
  5. In a large bowl combine pasta, chicken, half the bacon, tomatoes, green onions, dressing, mayonnaise, lemon juice and cheese if using. Stir well to coat.
  6. Add more mayonnaise if you like a creamier salad. Season with salt and pepper and garnish with remaining bacon.
Tips icon

This is a great make-ahead recipe. Keep in an airtight container for 3 to 4 days. Portion it out for easy lunches!

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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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