Vancouver Chefs Support The Food Bank – Recipes

Real Canadian Superstore® Celebrity Chef Challenge supports The Greater Vancouver Food Bank Society

Jean-Francis Quaglia, Chef/Owner Provence Restaurants and Dino Renaerts, Executive Chef, Pier 7 Restaurant and Bar

The Greater Vancouver Food Bank Society, in partnership with Loblaw Companies Limited, hosted te Real Canadian Superstore® Celebrity Chef Challenge, a competition between local chefs to encourage Vancouver citizens to donate the most needed, nutritious, non-perishable items during the Extra Helping™ National Spring Food Drive in support of local families.

A lively cooking competition between two local chefs, each of whom were given 30 minutes to create a nutritious, easy-to-prepare and delicious meal with five of the most needed food items as identified by The Greater Vancouver Food Bank Society.

YOU CAN – Support the food bank by bringing in a donation or cash to  Real Canadian Superstore®Independent – Your Independent
No Frills®Extra Foods®, and Wholesale Club™(West). UNTIL MAY 5

Chef Jean-Francis Quaglia, Provence Restaurants –  Mediterranean Asian Chicken Salad

Serves 6



1 cup PC® Blue Menu Chick Peas, strained and rinsed
1 cup Canned Whole kernel crisp corn, strained and rinsed
1/4 cup Canned Diced Tomatoes, strained, rinsed, and chopped fine
2 cans PC® Blue Menu™ Seasoned Chunk Chicken Breast (284g), strained and rinsed
2 slices Canned pears strained, rinsed and diced
1 clove Garlic, finely chopped
½ apple, cored and diced
Cilantro, finely chopped
Parsley, finely chopped
1 Lime, juice only
1 Lemon, juice only
2 Carrots, shaved thinly using a vegetable peeler
1 stalk Celery, shaved thinly using a vegetable peeler
¾ cup Olive oil
2 tbsp Soya sauce
2 tsp White vinegar
Salt and Pepper to taste


In a saucepan, heat 3/4 cup of olive oil, with three slices of lemon, rind removed. On low, heat on the stove for 8-10 minutes. When ready, remove lemon rind.

In a bowl, mix the PC® Blue Menu™ Seasoned Chunk Chicken Breast (strained and rinsed) and soy sauce. Add 1 tablespoon of regular olive oil, and also a splash of the lemon infused olive oil, the diced apple, and chopped pear. Allow to sit and marinate.

Meanwhile, to make the tomato vinaigrette, chop the diced tomatoes finely.  In a bowl mix the tomatoes with 2 teaspoon of white vinegar and the minced garlic clove. Toss to mix. Add half a cup of the lemon infused olive oil to the tomato mixture and allow to rest for 10 to 15 minutes, until cool. To finish, add minced cilantro and parsley to taste — 1 to 2 tablespoon is recommended – and season with salt and pepper. Set mixture aside.

Mix together in a separate mixing bowl the PC® Blue Menu Chick Peas, corn, minced cilantro, parsley, salt and pepper to taste. Add most of the tomato vinaigrette, keeping a few tablespoons for garnish later, to this mixture and toss to combine. As a final touch, add a pinch of chili flakes and mix.

In a different mixing bowl, combine the carrots and celery, and drizzle with 1 tablespoon of the remaining lemon infused olive oil, half a teaspoon of lemon juice and half a teaspoon of lime juice, and salt and pepper to taste. Toss to coat.

To the marinated chicken mixture that was set aside, add in 1 teaspoon of lemon juice, and 1 teaspoon of lime juice, and also add chopped parsley and cilantro.

To serve the dish, using a spoon, place each of the three salads individually on the plate: the chicken salad, carrot celery slaw, and the chickpea corn salad. To garnish, drizzle some vinaigrette around plate.


Chef Dino Renaerts, Pier 7 restaurant + bar  Pear chicken salad on a garlic crouton with a duo of potato salad & Mediterranean chickpea corn salad

Serves 8



4 Medium potatoes, diced
2 Carrots, diced
2 stalks Celery, diced
2 tbsp Mayonnaise
1 can PC® Blue Menu Chick Peas (540 ml), drained and rinsed
1 can Whole kernel crisp corn
A handful Fresh cilantro, chopped
2 tbsp Olive Oil
half Medium onion, diced
2 cloves Garlic, chopped finely
1 tbsp White vinegar
¼ tsp Chili flakes
½ tsp Dried basil
¼ tsp Dried oregano
1 Lemon, zest only
1 can Diced Tomatoes (796 ml)
1 can PC® Blue Menu™ Seasoned Chunk Chicken Breast (284g)
1 pinch Nutmeg
1 can Pear halves, diced
1 Lime, juiced
5 Slices of bread, crust removed, oiled, rubbed with garlic, and lightly toasted
Salt and pepper, to taste


For the Potato Salad, blanche the potatoes and carrots: bring a medium pot of water to boil, add potatoes and carrots and allow to boil for 3 minutes. Drain, and rinse with cold water. Set aside.In a bowl, mix together potatoes, carrot, celery and mayonnaise. Season with salt and pepper to taste and set aside.

For the Mediterranean chickpea corn salad, in a separate mixing bowl, mix PC® Blue Menu Chick Peas, corn, cilantro. Set aside.Heat a pan to medium-high on the stove and add 2 tbsp. olive oil. Add the onions and garlic and cook until translucent. Once onions are soft, stir in the pan the white vinegar, chili flakes, basil, oregano and lemon zest. Add in the tomatoes, and the chickpea mixture prepared. Sautee until mixture is hot. Remove from heat and set aside.

For the pear chicken salad, drain PC® Blue Menu™ Seasoned Chunk Chicken Breast. In a bowl toss together chicken, pinch of nutmeg, olive oil, salt and pepper. Add in the pears and the lime juice

To serve, on a rectangular plate, spoon the potato salad onto one side. In the center place the grilled toast, place the chicken mixture on top of the toast. Lastly spoon the warm chickpeas & tomato corn salad on the far side.