Balsamic Grilled Chicken Caprese 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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PREP TIME: 20min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 32g||49%|
|Saturated Fat 13g||65%|
|Total Carbs 6g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 98%|
|Vitamin C 58%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/2 cuphot pepper sauce
3 tbsp.olive oil
1 cupsour cream
4 tbsp.crumbled bleu cheese
4 tbsp.white vinegar
1 tbsp.milk, optional
4 cupsromaine lettuce, shredded
1/2 cupchopped celery
1/2 cupcherry tomato halves
In a small skillet, heat hot sauce, butter and 2 tablespoons olive oil over low heat just until butter has melted. Set aside.
Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with salt and pepper. Grill 3 to 4 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in center reaches 170°F. Remove the chicken from the grill.
Slice chicken breasts into strips. Toss the chicken with the warm mixture of hot sauce and butter and set aside while making the blue cheese dressing.
In medium bowl, stir together sour cream, blue cheese and white vinegar, smashing enough of the blue cheese into the dressing to give it flavor, but still leaving some chunks. If dressing is too thick, thin it with a little milk.
Toss lettuce in large bowl with just enough blue cheese dressing to lightly coat. Heap tossed salad onto 4 individual salad plates. Sprinkle the celery and cherry tomatoes over the top. Arrange the chicken slices over the top of each salad. Serve remaining blue cheese dressing on the side.
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