Protein Type: Meal Ingredients

Maple Leaf® Natural Shredded BBQ Chicken

Made with natural ingredients
Learn about our standards

  • Ingredients

  • Nutrition facts

  • Chicken
  • Water
  • Sugars (sugar, brown sugar)
  • Vinegar
  • Salt
  • Tomato
  • Spice
  • Onions
  • Yeast extract
  • Garlic
  • Smoke flavour

Please refer to the package for the most accurate  and up to date ingredient information.

Nutritional Facts Table for BBQ Shredded Chicken

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Ratings & Reviews

Cook with leftovers and help protect our planet

Reducing food waste puts less stress on our food system and less stress on your budget. Plus you can use your family’s creativity and come up with something new, like this delicious soup.

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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

Express BBQ Chicken Caesar Salad

  • Ingredients

  • Preparation

  • 15250-gram package Maple Leaf Prepped and Ready BBQ Shredded Chicken
  • 10cups Romaine lettuce, chopped
  • ⅓cup 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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Tex-Mex Air Fryer Chimichangas

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Natural Shredded Chicken (250g)
  • 1tbsp vegetable oil
  • 1can diced tomatoes, loosely drained reserving a little liquid (284ml)
  • 3tbsp canned chopped green chili
  • 1 tbsp taco seasoning
  • 1bag tex mex shredded cheese blend (320g)
  • 610 inch tortillas
  1. Heat air fryer to 375°F.
  2. Heat oil in a large nonstick skillet over medium high heat. Add chicken and stir for about 1 to 2 minutes until starting to brown. Add seasoning and mix well to combine and cook for an additional minute.
  3. Pour in tomatoes and chopped green chili. Allow to simmer for about 5 minutes stirring occasionally. You should have very little or no liquid left in your skillet. Remove from heat and allow to cool slightly.
  4. Assemble chimichangas by laying tortillas flat onto a clean surface. Divide cheese onto tortillas followed by chicken mixture. Roll in the sides of the tortillas and tightly roll up.
  5. Working in batches of 2 at a time place chimichangas seam side down in the basket of the air fryer. Cook for 5 to 6 minutes. The outside should be golden and crisp, and the filling should be warm. Enjoy immediately.
Tips icon

**All air fryers are calibrated differently. Ensure to watch your cook times. Serve topped with sour cream, pico de gallo and guacamole.

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Creole Style Express Jambalaya

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf® Natural Sliced Chicken Breast (250g)
  • 1kielbasa, sliced into half moons (150g)
  • 2pkg prepared ready to eat long grain rice, prepared per pkg directions (250g)
  • 1small onion, diced
  • 1 small green pepper, diced
  • 2stalks celery, diced
  • 2cloves garlic, minced
  • 1bay leaf
  • 1can diced tomatoes including juices (398ml)
  • 1tbsp vegetable oil
  • 1tsp smoked paprika
  • ½cup chicken broth + extra
  • dash hot sauce
  • salt
  • pepper
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, peppers and celery. Brown vegetable stirring frequently for about 2 to 3 minutes. Add garlic and smoked paprika and stir 1 minute longer.
  3. Add chicken and kielbasa and cook for 2 to 3 minutes longer or until starting to brown.
  4. Add rice and toss to coat. Pour in tomatoes with juices and chicken broth. Stir to combine well and allow to simmer for about 5 minutes. Liquid should be almost evaporated. If you enjoy a saucier Jambalaya add a little extra chicken broth.
  5. Season with salt and pepper and hot sauce. Adjust to taste.

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Buffalo Chicken, Bacon Bubble-Up

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

6

servings

  • Ingredients

  • Preparation

  1. Preheat oven to 375°F. Spray a 9×13 inch baking dish lightly with oil.
  2. In a large nonstick skillet cook bacon over medium high heat until just starting to crisp. Remove bacon from pan with a slotted spoon onto a paper towel lined plate. Set aside.
  3. Gently separate flaky roll dough and slice each round into quarters. Place dough evenly onto the base of baking dish.
  4. In a large bowl combine chicken, cream cheese, hot sauce and ranch dressing and mix thoroughly. Spoon mixture evenly over dough being sure to cover the whole surface.
  5. Bake on middle rack of oven for 30 minutes. Remove from oven and sprinkle cheese over top followed by bacon. Bake for an additional 5 to 10 minutes until cheese has melted and the top is golden.
  6. Garnish with green onions and serve immediately.

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Chicken and Shrimp Singapore Style Street Noodles

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40 to 45

Minutes

Serves
Portions icon

2 to 3

Portions

Chicken and Shrimp Singapore Style Street Noodles

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 480gshrimp, tails removed
  • 450grice noodles, prepared and warmed
  • 1tbsp vegetable oil
  • 1medium shallot, thinly sliced
  • 1tbsp garlic, minced
  • 2medium tomatoes, diced
  • 1cup carrot, shredded
  • 1 ½cup cabbage, thinly sliced
  • 1tbsp sesame oil
  • 2tbsp cilantro, minced
  • ¼cup green onion, sliced + extra for garnish
  • Lime, cut into quarters
  • Crispy wontons, prepared – optional


    • Sauce:

  • 1tbsp rice vinegar
  • 2tbsp mild yellow curry powder
  • ⅛tsp turmeric
  • 2tbsp light soya sauce
  • ½cup oyster sauce
  • 1tbsp sriracha sauce
  1. In a large bowl mix vinegar with curry powder and turmeric until combined. Add soya sauce, oyster sauce and sriracha. Mix well and set aside.
  2. Heat vegetable oil in a large nonstick skillet over high heat. Add chicken and shrimp and allow to sear for about 2 to 3 minutes. Chicken and Shrimp should be browning and golden. Add shallot and garlic and stir frequently for about 1 to 2 minutes. Add tomatoes, carrot and cabbage. Cook for about another 3 minutes stirring occasionally. Pour in sauce and stir well to coat. Let simmer for about 3 to 4 minutes.
  3. Meanwhile in a large microwave bowl toss rice noodles with sesame oil, cilantro and green onion.
  4. Heat in microwave to desired temperature. Place noodles onto a serving dish and spoon chicken and shrimp mixture over top. Squeeze with lime and sprinkle extra green onion over top. Garnish with crispy wontons. Serve immediately.
Tips icon

Batch it up! Double the ingredients to serve a large family. Switch it up – try using Maple Leaf Natural shredded turkey.

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French Onion Chicken Crostini

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

55 – 60

Minutes

Serves
Portions icon

14 to 16

pieces

French Onion Chicken Crostini

  • Ingredients

  • Preparation

  • 1250 gr pkg Maple Leaf Natural Shredded Chicken
  • 2medium to large Spanish or Yellow Cooking Onion, thinly sliced
  • 2 ½tbsp butter
  • 1small dry bay leaf
  • 1sprig fresh thyme
  • 1 ½tbsp cooking sherry
  • 1cup swiss cheese, grated
  • 14 to 16slices French baguette or ciabatta, sliced ¾ inch think on the bias
  • Garlic butter, prepared
  • Salt
  • Pepper
  • Fresh parsley
  1. Preheat oven to 400°F and prepare a baking sheet lined with parchment paper.
  2. Heat butter over low heat in a large non-stick skillet. Add onions, bay leaf and thyme. Cook on low to medium heat for 30 to 40 minutes stirring often until deep golden brown and caramelized. Add cooking sherry and season with salt and pepper and cook for 1 to 2 minutes longer. Discard bay leaf and thyme and place onions into a bowl and set aside.
  3. Set same pan to medium-high heat and add chicken, break up the larger pieces with the back of a wooden spoon or spatula. Cook on high for 1 to 2 minutes stirring frequently until chicken is just starting to brown and crisp. Add a little butter or oil if pan is too dry.
  4. Spread garlic butter on top of each slice of bread and place on to prepared baking sheet.
  5. Divide and spoon onion mixture onto each slice of bread followed by chicken over top. In a small bowl mix together cheeses and sprinkle evenly over top.
  6. Place tray onto center rack of oven for about 5 minutes or until cheese has melted and crostini has warmed through.
  7. Set oven to low broil and cook for 1 to 2 minutes longer until golden and bubbling. Remove from oven and garnish with parsley. Serve immediately.
Tips icon

You can make the onions 1 to 2 days in advance and keep in an airtight container in the refrigerator until ready to use. Try using Maple Leaf Natural Shredded Turkey for a festive change during the holidays!

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Tex Mex Chicken Stew

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

4 – 6

hours

Serves
Portions icon

4 – 6

Portions

250g packages Maple Leaf® Natural Shredded Chicken

  • Ingredients

  • Preparation

  • 2250g packages Maple Leaf® Natural Shredded Chicken
  • 115oz can black beans, drained and rinsed
  • 115oz can tomatoes, crushed
  • 1red onion, diced
  • 3cloves garlic, finely chopped
  • 1cup corn, fresh or frozen
  • 2red peppers, cored, seeded and diced
  • ½cup fresh coriander, roughly chopped
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 1tsp chipotle powder
  • 2tsp kosher salt
  • 1tbsp tomato paste
  • 2cups chicken stock
  • Shredded Monterey Jack cheese
  • Sour Cream
  • Avocado
  • Lime Wedges
  • Tortilla crisps
  1. In a large slow cooker add the chicken, beans, tomatoes, tomato paste, onion, peppers, garlic, corn, ground cumin, ground coriander, chipotle powder, chicken stock, salt and pepper. Stir to combine all the ingredients.
  2. Set the slow cooker on low for 6 hours or high for 4 hours and let cook stirring once or twice during that time.
  3. When the stew is finished stir in fresh coriander and adjust the seasoning
  4. To serve, ladle stew into bowls and garnish with slices of avocado, sour cream, cheese, tortilla crisps and lime wedges.

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Turkey Cheesy Shell Helper

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

servings

Turkey Cheesy Shell Helper

  • Ingredients

  • Preparation

  • 2250g pkg Maple Leaf® Natural Sliced Turkey
  • 1tbsp vegetable oil
  • 1tbsp Italian seasoning
  • 1tsp pepper
  • ½cup Velveeta or processed cheese product
  • 1cup milk
  • 3cups water or chicken broth
  • 3cups dry pasta shells, medium
  • 1389ml can diced tomatoes
  • Dash hot sauce, optional
  1. Heat oil in a large skillet over medium high heat.
  2. Add turkey and Italian seasoning. Stir for about 1 to 2 minutes until turkey starts to just brown and crisp.
  3. Add pasta, milk, water and tomatoes with their juices*. Stir well to combine. Allow to simmer for about 20 to 22 minutes or until pasta is cooked to al dente stirring frequently.
  4. Add cheese and hot sauce if using and stir to melt into sauce, cook for about 2 to 3 minutes longer.
  5. Remove from heat and allow to stand for a minute. Sauce will thicken.
  6. Garnish with an additional sprinkle of Italian seasoning and parmesan cheese. Serve immediately.

    *If you like your “helper” a little saucier add ½ cup more water during the cooking time.
Tips icon

Serve with toasted garlic toast and salad. Try using Maple Leaf® naturally prepared sliced chicken in place of turkey!

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