Brand Type: Prime

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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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
Clock icon

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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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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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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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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