Recipe Tag: a lunch time staple

Grilled chicken and spring vegetable salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Grilled chicken and spring vegetable salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Raised Without Antibiotics chicken breasts
  • 4cups gem lettuce, torn into pieces
  • 1cup arugula or baby spinach
  • 1avocado, diced
  • 10cherry tomatoes, halved
  • 4radishes, thinly sliced
  • 6asparagus spears, trimmed, blanched, cut into 2” pieces, halved lengthwise
  • ¼cup feta cheese, crumbled
  • 6tbsp olive oil
  • 2tbsp red wine vinegar
  • 1.5tbsp basil pesto
  • Kosher salt 
  • Pepper
  1. Preheat BBQ to 400 F.
  2. Season chicken with salt and pepper and brush with vegetable oil.
  3. Grill chicken for approx. 5 to 7 minutes each side until internal temperature reads 165 F on a meat thermometer. Let cool.  Once cool, cut into 1” pieces.
  4. Whisk the olive oil, vinegar, and pesto in a small bowl until combined. Season with salt and pepper. Set aside.
  5. On a large platter, scatter the gem lettuce and arugula followed by the avocado, cherry tomatoes, and asparagus.   
  6. Top the salad with chicken, radishes, and feta cheese.
  7. Finish the salad with pesto vinaigrette.
Tips icon

Seasonal Suggestion: Leverage seasonal vegetables like snow peas and kale to add a summer touch and more fresh greens to your salad.

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Ham and White Bean Soup

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4 to 6

Portions

Ham and White Bean Soup

  • Ingredients

  • Preparation

  • 1 cup Maple Leaf® Natural Ham, diced
  • 2carrots, peeled, halved lengthwise, thinly sliced
  • 2celery ribs, halved lengthwise, thinly sliced
  • ½head fennel, halved, thinly sliced
  • 1lg onion, halved and thinly sliced
  • 3cloves garlic, finely chopped
  • 1tbsp rosemary, finely chopped
  • 1.5litres low sodium chicken stock
  • 2tbsp olive oil
  • 2tbsp Italian parsley, finely chopped
  • 119 oz can cannellini bean, drained and rinsed
  • Salt and pepper
  1. Place a large pot on medium heat.
  2. Add the oil, onion, carrots, fennel, garlic and celery. Cook, stirring frequently, for 5 minutes until the vegetables have softened.
  3. Stir in the rosemary, beans, ham and stock.
  4. Bring the soup to a boil and then to a simmer and cook for 20 to 25 minutes until flavours have blended.
  5. Add the parsley and season with salt and pepper as desired.
Tips icon

Serve with fresh baguette or your favourite crusty bread.

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Turkey and Apple Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

5

minutes

Serves
Portions icon

3

sandwiches

Turkey and Apple Sandwich

  • Ingredients

  • Preparation

  1. Whisk the mayonnaise, mustard and maple syrup together in a small bowl until combined.
  2. Lay out the croissants, cut side up, and spread each half with mayo.
  3. Add 2 slices of cheese to the bottom half of the croissant, then 3 slices of turkey.
  4. Lay out approx. 1/3 of the apple slices over the turkey and top with 2 halves of lettuce.
  5. Top with the top half of the croissant.
  6. Repeat with the other two croissants.
Tips icon

Try using a smoked cheddar or gouda cheese for a hint of smokiness.

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Moroccan Lemon Chicken Soup

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

4 to 6

Portions

Moroccan Lemon Chicken Soup

  • Ingredients

  • Preparation

  • 1(200 g) pkg Maple Leaf® Natural Shredded Chicken
  • 3tbsp olive oil
  • 1onion, diced
  • 2celery ribs, diced
  • 1medium carrot, peeled and diced
  • 1tbsp freshly grated ginger
  • 4cloves garlic, finely chopped
  • 1(19 oz) can chickpeas, drained and rinsed
  • 1cup of cooked rice (leftover rice works well)
  • 6cups low sodium chicken stock
  • 1tsp lemon zest
  • 2tsp lemon juice
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp turmeric
  • ¼cup Italian parsley or cilantro, roughly chopped (optional)
  1. Place a large pot on medium low heat.
  2. Add the olive oil, onion, celery and carrot and cook, stirring frequently, for 5 minutes until the vegetables are soft.
  3. Stir in the garlic, ginger and spices and continue to cook for a minute or two until fragrant.
  4. Add the chickpeas, chicken stock and lemon zest and bring to a boil.
  5. Lower the heat to a gentle simmer and cook for 15 minutes
  6. Stir in shredded chicken and rice and cook for another 5 minutes
  7. Finish soup with lemon juice and salt and pepper to taste.
Tips icon

For a bit of heat try adding a ½ tsp of chili flakes with the other spices.

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Hot Genoa Italian Deli Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

4

sandwiches

  • Ingredients

  • Preparation

  • 24slices Maple Leaf Natural Selections Hot Genoa Salami
  • 4large fresh round bakery buns, split
  • 8large slices tomato
  • 4heaping tbsp prepared Antipasto mix in oil, roughly chopped
  • 4cups baby arugula
  • 1½tbsp Caesar vinaigrette, prepared
  • 8slices provolone cheese
  1. In a large bowl toss arugula with dressing and set aside.
  2. Assemble sandwich by spooning 1 tbsp over antipasto mix onto base of bun. Place two slices of cheese over top followed by 6 slices of salami, 2 slices of tomato and dressed arugula. Place remaining bun on top.
  3. Repeat with remaining ingredients.
Tips icon

Serve sandwiches with kettle chips. Chef tip – gently warm kettle chips on a baking sheet in the oven.

Sprinkle with some Italian seasoning and serve right away.
Shy with the spice? Try using MLNS Genoa Salami and enjoy!

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Deluxe Pepperoni Pizza Toast

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

servings

Deluxe Pepperoni Pizza Toast

  • Ingredients

  • Preparation

  • 24slices of Maple Leaf Natural Selections Pepperoni
  • 4thick cut slices round sour dough bread
  • 2125 gram balls fresh mozzarella, sliced into 12 rounds
  • 8tbsp olive oil
  • 1tbsp Italian seasoning
  • 4tbsp pizza sauce, warm
  • 2tbsp parmesan, grated
  • 6slices large tomato
  • Basil – garnish
  1. Preheat oven to low broil setting. Line a large baking sheet with parchment paper.
  2. Drizzle olive oil onto each side of bread. Place toast onto baking sheet and broil toast for about 1 minute per side or until just golden. Remove from oven.
  3. Assemble toast by layering cheese, followed by tomato sauce, tomato slices and pepperoni. Sprinkle seasoning and parmesan cheese over top.
  4. Broil for about 3 to 4 minutes until cheese has melted and pepperoni has started to crisp.
  5. Drizzle with a little extra olive oil and garnish with basil if desired.
Tips icon

Serve with a side garden salad with Italian vinaigrette or with a small Caesar salad.

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Chicken Fajita Tostada

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings – makes 8 tostada

Chicken Fajita Tostada

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Boneless Skinless chicken breast, thinly sliced
  • 1heaping cup multicolored peppers, thinly sliced
  • ½cup red onion thinly sliced
  • 2tbsp vegetable oil, divided
  • 1tbsp chili powder
  • 2cups tex mex cheese, shredded
  • 8corn tostada, prepared
  • Juice ½ lime
  • Salt
  • Pepper
  • 1large avocado, diced
  • Sour cream optional
  • Salsa optional
  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Place chicken in a large bowl and add half the vegetable oil, chili powder and lime juice. Toss well to coat.
  3. Heat remaining oil in a large nonstick skillet over high heat. Add chicken and cook for 2 minutes turning frequently until starting to brown.
  4. Add onions and peppers and cook for 3 to 4 minutes more until vegetables have started to soften and caramelize and chicken is cooked through. Remove from heat and keep warm.
  5. Arrange tostadas side by side onto prepared baking sheet and divide and sprinkle cheese evenly over top. Place onto center rack of oven for about 2 minutes until cheese has just melted and remove from oven.
  6. Assemble tostada by dividing warm fajita mix onto each tostada followed by diced avocado and top with salsa and sour cream if using. Serve immediately.
Tips icon

Round out your meal and serve with
Mexican style rice. Need some inspiration? Try a caprese style
tostada by using Maple Leaf chicken
and in place of veggies use shredded
lettuce, fresh Pico De Gallo and
pearl bocconcini cheese!

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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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Bacon Pizza Grilled Cheese

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

2

sandwiches

BaconGrilledCheese-scaled

  • Ingredients

  • Preparation

  • 8slices Maple Leaf Ready Crisp Bacon
  • 1cup pizza mozzarella, shredded
  • 2tbsp pizza sauce or marinara sauce + extra
  • 4thick cut slices bread
  • 2tbsp garlic butter, divided
  • 1tbsp basil, finely chopped
  • Cooking spray
  1.  Lay bacon onto a paper towel lined microwavable plate and heat per package directions. Remove and set aside.
  2. Place bread down onto a clean surface and spread 1 tbsp each marinara sauce onto base of bread. Divide and sprinkle half the cheese over top. Lay 4 slices bacon onto each slice of bread and sprinkle remaining cheese over top followed by basil. Top with remaining bread.
  3. Divide garlic butter and spread onto the outside of the bread of each sandwich.
  4. Spray a large non stick skillet with cooking oil over medium high heat. Place sandwiches in skillet and cook for about 2 to 3 minutes per side flipping carefully with a spatula. Bread should be golden brown and cheese should be melted.
  5. Remove from heat and slice in half. Serve with extra pizza sauce for dipping on the side. Serve immediately. 
Tips icon

Serve sandwiches with a small side garden salad. Like meat as much as we do? Make it a Meatsa pizza grilled cheese and add Maple Leaf Prepped and Ready diced ham. Chef Hack – leave cheese at room temperature for 15 minutes – it will melt faster and easier in the sandwich.

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