Mediterranean Grilled Chicken and Haloumi Sandwich

Preparation

5

Minutes

Total Time

30

Minutes

Serves

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

Preheat grill to medium high heat.
In a large bowl toss chicken with oil and season with salt and pepper.
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.
Grill vegetables for about 3 to 4 minutes or until tender crisp.
Grill haloumi cheese for 2 to 3 minutes per side. In a small bowl combine mayonnaise with pesto.
Assemble sandwiches by spreading mayonnaise mixture onto base of bun. Add chicken over top followed by cheese and vegetables. Top with remaining bread.

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

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Best Ever Chicken Bacon Ranch Pasta Salad

Preparation

5

Minutes

Total Time

30

Minutes

Serves

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

In a large bowl toss chicken with 1 tbsp oil and seasoning to coat well.
Heat remaining oil in a large skillet over medium high heat.
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.
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.
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.
Add more mayonnaise if you like a creamier salad. Season with salt and pepper and garnish with remaining bacon.

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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Spring Grilled Chicken Fillet Pasta Toss

Preparation

5

Minutes

Total Time

20

Minutes

Serves

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

Heat oil in a large skillet over medium high heat.
In a large bowl toss chicken with seasoning.
Brown chicken in skillet for about 4 to 5 minutes. Add asparagus and cook for about 2 minutes.
Add garlic and stir for about 1 minute more. Pour in cream and broth. Bring to a simmer.
Add cooked pasta and toss well to coat.
Pour lemon juice over top and sprinkle with parsley and parmesan. Toss well to coat.
Season with salt and pepper. Garnish with extra parmesan cheese and lemon wedges.

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

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Grilled Chicken Taco Al Fresco

Preparation

5

Minutes

Total Time

20

Minutes

Serves

6

soft tacos

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

Preheat grill to medium high heat.
In a bowl toss chicken with oil, lime juice and chili powder.
Grill chicken 3 to 4 minutes per side turning frequently until an internal temperature of 165 degrees is reached.
Roughly chop cooked chicken into chunks and set aside.
To assemble tacos divide guacamole and spread onto each tortilla. Arrange chicken over top followed by lettuce, cheese and bruschetta mixture.
Sprinkle jalapeno onto tacos and garnish with fresh cilantro.
Squeeze additional lime juice over top if desired.

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

5

Minutes

Total Time

20

Minutes

Serves

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

Preheat grill to medium high heat.
In a large bowl combine chicken, oil, seasoning and half the lemon juice. Toss well to combine.
Grill chicken 3 to 4 minutes per side turning frequently until a temperature of 165 degrees is reached. Remove from grill and set aside.
Grill zucchini and asparagus until tender / crisp and allow to cool.
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.
Garnish with parmesan cheese. Serve with grilled Garlic bread.

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

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Chilled Grilled Chicken and Tortellini Salad

Preparation

5

Minutes

Total Time

15

Minutes

Serves

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

Preheat grill to medium high heat.
In a large bowl toss chicken with oil and seasoning.
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.
In another large bowl combine tortellini, muffuletta mix, chicken, lemon juice and basil. Toss well to coat.
Transfer onto a large platter. Garnish with parmesan cheese and extra basil.

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