Grilled Peppered Chicken Salad
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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 Fresh Meat Case
PREP TIME: 20min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 3.5g||18%|
|Total Carbs 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 4%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupplain yogurt
2 tsp.ground cumin
2 tsp.ground coriander
2 clovesgarlic, grated
1 lemon, juiced
2 tbsp.vegetable oil
1/2 tsp.black pepper
yogurt raita (plain yogurt with chopped cucumber)
lemon slices, garnish
chopped fresh cilantro, garnish
In a glass dish or resealable plastic bag, combine the yogurt, turmeric, cumin, coriander, paprika, garlic, ginger, lemon juice, vegetable oil, salt and pepper.
Make shallow cuts in the chicken thighs with a sharp knife. Add the chicken thighs to the marinade. Rub the marinade into the chicken. Marinate the chicken thighs in the refrigerator for 1 to 6 hours.
Preheat oven to 450°F. Line a baking sheet with foil and spray with cooking spray. Arrange the chicken thighs on the sheet. Roast for 30 to 40 minutes or until the chicken feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Serve Tandoori Chicken with basmati rice, yogurt raita and mango chutney on the side. Garnish with lemon slices and chopped cilantro.
Authentic Tandoori ChickenAdd Your Comment