| It's July and it's hot... h-o-t - HOT! I don't know about you, but the last thing we want to do is spend a lot of time cooking. This month we are featuring recipes that are quick and easy to prepare and require very little cooking. The focus is on eating fresh, light and local. All recipes this month use seasonal ingredients that can be found locally grown in most areas and are light on calories, making them the perfect summertime meals. | | A classic salad Niçoise features a rustic mixture of vegetables, hard-cooked eggs and tuna. Our version substitutes chicken for tuna, and uses boiled baby potatoes to make this a light yet hearty meal. Serve it with a warm crusty baguette, French wine and bon appétit! |  | - 1 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp rosemary
- 1 lb baby potatoes, cooked and halved
- 1/2 lb green beans, cooked 3 minutes
- 3 eggs, hard bolied
- 3 tomatoes, cut into wedges
- 1/2 cup black olives, pitted
- 1/2 tsp tarragon, dried
- 1/4 cup basil, fresh, chopped
or - 1/4 cup parsley, fresh, chopped
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DRESSING - 3 Tbsp red wine vinegar
- 1 tsp salt
- 1 tsp anchovy paste
- 2 cloves garlic
- 1/2 tsp pepper
| |  | - Pat chicken breasts dry. Combine olive oil with salt, pepper and rosemary. Combine with chicken.
- Grill on a medium hot barbeque for 5 to 7 minutes per side or until until a thermometer inserted into the chicken reads 165°F (74°C).
- Cool slightly and slice chicken in to strips.
- In a large flat serving bowl, arrange potatoes in the centre.
- Surround potatoes with beans and then hard boiled eggs and tomatoes.
- Arrange chicken on top of potatoes and scatter olives over everything. Sprinkle with tarragon and basil.
- Combine remaining ingredients to make the dressing. Drizzle over salad.
|  | Artichoke Heart, Date & Chicken Salad with Mint Yogurt Dressing
Eating healthily doesn't mean having to sacrifice flavour. Sliced pan-seared chicken, artichokes and Romaine lettuce combined with a mint yogurt dressing create this refreshing summer salad.
| | Chicken Salad with Sauvignon Blanc Vinaigrette
This re-invention of the classic Caesar salad replaces the high-fat, calorie-laden cream dressing with a crisp, flavourful vinaigrette. Don’t forget to reserve the leftover wine and serve it with dinner. It’s the perfect accompaniment to your meal.
| | This Month from Chicken.ca |  | | Everyone Wins With Chicken Winners!
In case you weren’t able to join us on Canada Day to sample the sandwiches from the Everyone Wins With Canadian Chicken MP contest - fear not. We have posted all the winning recipes here! The grand prize went to the Hon. Vic Toews, MB for his Pesto Chicken Philly Melt. Minister Toews won $10,000 for food banks in his riding. The other finalists, Olivia Chow and Sylvain Chicoine also won $5,000 and $2,500 donations. Check out their delicious sandwich creations now on the Chicken.ca blog. |  | | Jelly Belly Be Gone!
Have your Canada Day celebrations left you with a bit of a beer belly? Or maybe it was over indulging on BBQ on the May 2-4 long weekend? Whatever the reason most of us have, at one time or another, suffered from the dreaded muffin top. The name may sound cute, but the effect it has on your health is not. Check out this blog post from Chicken.ca that has valuable nutrition and fitness tips to help you banish those love handles for good!
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