Whole Grain Tenders Spinach Salad with Strawberries and Pecans
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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 Frozen Aisle
PREP TIME: 15min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 15g||75%|
|Total Carbs 20g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 100%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cup vegetable oil
1/4 cup rice vinegar
2 tbsp. (about 1/2 lime) lime juice
2 tsp. light brown sugar
2 tsp. fresh ginger, grated
2 cups napa cabbage, roughly chopped
2 cups romaine lettuce, roughly chopped
1/2 cup red cabbage, shredded
1/2 cup carrots, shredded
1/2 cup snow peas, cut in half
1/4 cup toasted sliced almonds
1/4 cup wonton strip salad topping
Preheat your oven to 425°F. Spray a baking sheet with cooking spray. Place the chicken strips in a single layer on the baking sheet. Bake the chicken on the middle oven rack for 16 to 17 minutes or until heated through. Turn the chicken halfway through the heating time. Let it stand for 1 to 2 minutes before serving. Chop the strips into 4 to 6 chunks.
In a large bowl, whisk together the vegetable oil, rice vinegar, lime juice, brown sugar and ginger. Whisk until the sugar dissolves, then set the dressing aside.
Into the bowl, add the Napa cabbage, romaine lettuce, red cabbage, carrots and snow peas. Toss the salad with the rice vinegar dressing.
Divide the salad among 4 plates. Top with the chicken chunks, sprinkle with the toasted sliced almonds and wonton strips, and serve.
Asian Chicken SaladAdd Your Comment