Bacon Broccoli Blueberry Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4 to 6

Portions

  • Ingredients

  • Preparation

  • 1 375g Maple Leaf Original Bacon, chopped into ¾ inch pieces
  • 1200g broccoli florets, blanched and cooled
  • 1pint blueberries
  • cup feta, crumbled
  • 2tbsp slivered almonds, toasted
  • Dressing:
  • ¼cup extra virgin olive oil
  • 2tbsp honey
  • 3tbsp apple cider vinegar
  • ½tbsp bacon render
  • Salt
  • Pepper
  1. Heat skillet over medium high heat. Cook bacon stirring frequently until just crisp, about 4 to 6 minutes. Remove onto paper towel lined platter. Reserve ½ tbsp of bacon grease.
  2. In a large bowl combine all the ingredients for the dressing and whisk well.
  3. Add broccoli, blueberries, feta and half the bacon to a large bowl and drizzle dressing over top. Toss well to coat.
  4. Garnish with remaining bacon, almonds and extra feta if desired.
Tips icon

Make ahead alert! Double the recipe for the dressing and keep in an airtight container for up to a week.

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Honey Mustard Bacon Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 165 gr package Maple Leaf Ready Crisp® Bacon Bits, warmed
  • 4cups mixed baby greens
  • 2cups romaine, chopped
  • 1small avocado, diced
  • ½ cup corn
  • 1cup cherry tomatoes, halved
  • 1cup garlic croutons
  • 4tbsp honey mustard dressing, prepared
  1. In a large serving bowl, add greens.
  2. Moving counter clockwise in wedges arrange the ingredients over lettuce.
  3. Add bacon followed by avocado, corn, tomato and croutons.
  4. Drizzle dressing over top. Give salad a big toss to coat and enjoy!
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Try using your favourite vegetables to switch up this super simple dinner solution!

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Express BBQ Chicken Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 15250-gram package Maple Leaf Prepped and Ready BBQ Shredded Chicken
  • 10cups Romaine lettuce, chopped
  • cup Caesar salad dressing, prepared
  • 8cherry tomatoes, halved
  • 2 tbsp parmesan cheese, grated
  • ½ tbsp dry BBQ seasoning
  • ½cup crunch tortilla strips, prepared
  • Lemon – garnish
  1. Place lettuce in a large bowl and and toss with dressing, tomatoes, and parmesan.
  2. Arrange salad onto a large serving platter and top with shredded chicken.
  3. Toss tortilla strips with BBQ seasoning and sprinkle over top. Serve with wedges of lemon if desired.
Tips icon

There is nothing better than a delicious
Caesar salad why not kick it up with a
sprinkle of our favorite ingredient –
BACON. Add Maple Leaf Ready Crisp bacon.

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Caribbean Jerk Chicken with Mango Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime® Raised without Antibiotics boneless skinless chicken breasts, cut into cubes
  • 1tbsp vegetable oil onion, diced
  • 3tbsp mild Jerk marinade, prepared
  • 1tbsp ketchup
  • ½tbsp soya sauce
  • 2cloves garlic, minced
  • Salt
  • Pepper
  • Plantain chips or banana chips – optional
  • Mango Salad:

  • 2large ripe mangos, small dice
  • ½cup red pepper, small dice
  • 3tbsp red onion, minced
  • Juice 1 lime
  • ½tbsp honey
  • Salt
  • Pepper
  • Cilantro – optional
  1. In a large bowl mix together jerk marinade, ketchup, soya sauce, garlic, salt and pepper.
  2. Add diced chicken and toss well to coat.
  3. Heat oil in a large nonstick skillet over medium high heat.
  4. Cook chicken for 5 to 6 minutes.
  5. Add onions and continue cooking for 3 to 4 minutes longer until onions are softened and chicken has browned and cooked through.


Mango Salad:

  1. In a medium bowl whisk together lime juice, honey and season with salt and pepper.
  2. Add in remaining ingredients and toss well to coat. Stir in cilantro if using.
  3. Serve with chicken over coconut rice and spoon salad over chicken. Garnish with chips if using.
Tips icon

Alternative recipe idea! Make the same marinade. Use 6 Maple Leaf Prime® Raised without Antibiotics boneless skinless chicken thighs. Grill until cooked through. Place thighs on a bun and top with salad and a squeeze of mayo!

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Butter and Chive Stuffed Chicken Dinner Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Prepare chicken per package directions. In a large bowl toss lettuce, tomatoes, cucumber and onions with dressing. Serve chicken with salad.
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Try Maple Leaf® Prime Ham and Mozzarella stuffed chicken.

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Oven Roasted Turkey and Fresh Bean Meal Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1175g package Maple Leaf® Natural Selections® Oven Roasted Turkey
  • 200gfresh green beans, blanched and cooled
  • 150gfresh yellow beans, blanched and cooled
  • 1bunch asparagus, blanched and cooled
  • 10cherry tomatoes, halved
  • ¾lbs steamed potatoes, cooled and halved
  • 1large head boiled egg, grated and halved
  • ¾cup Emmenthaler cheese, grated
  • cup vinaigrette dressing, prepared
  1. In a large bowl combine, beans, asparagus, potatoes, tomatoes and half the cheese. Toss to coat well.
  2. Arrange salad onto a large platter.
  3. Arrange turkey slices in folds on top of salad.
  4. Sprinkle with remaining cheese and grate egg over top.
  5. Serve with fresh bread and soft butter
Tips icon

This is a great make-ahead recipe. Allow salad to stand overnight in dressing for an enhanced flavor and finish salad the next day with turkey or your favorite Maple Leaf Natural Selections meat!

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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

  • 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

20

Minutes

Serves
Portions icon

4

servings

  • 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

Make your own croutons! Use your favorite day old baguette and drizzle with olive oil and seasoning and grill. Allow to cool and cut into small chunks.

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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

  • 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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