Campfire Chicken Pot Pie
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 10g||50%|
|Total Carbs 45g||15%|
|Dietary Fiber 8g||32%|
|Vitamin A 100%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. vegetable oil
4 (6-inch) taco bowls
1 cup salad greens, shredded
1 cup cherry tomatoes, quartered
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn
1/2 cup cheddar cheese, shredded
1 fresh jalapeno, sliced or diced
2 green onions, chopped
1/2 cup sour cream
1 tbsp. sriracha, or more to taste
4 tbsp. fresh cilantro, chopped
Heat the vegetable oil in a non-stick skillet. Add the grilled strips and heat over medium heat for 3 to 5 minutes until heated through.
In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.
Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed grilled strips. Finish with the shredded cheddar cheese, sliced jalapeno and green onions.
In a small bowl, stir together the sour cream and sriracha sauce. Drizzle the mixture over the taco salad and garnish with the fresh cilantro.
10 Minute Chicken Taco SaladAdd Your Comment