nancy keefe
terry sattler
WITH PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
Serves 4 | Prep Time: 20 Min | Cook Time: 20 Min
WITH PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Serves 4 | Prep Time: 10 Min | Cook Time: 20 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 447 | ||
| % Daily Value* | ||
| Total Fat 32g | 49% | |
| Saturated Fat 13g | 65% | |
| Cholesterol 131mg | 44% | |
| Sodium 993mg | 41% | |
| Total Carbs 6g | 2% | |
|---|---|---|
| Dietary Fiber 2g | 8% | |
| Sugars 4g | ||
| Protein 35g | ||
| Vitamin A 98% | ||
| Vitamin C 58% | ||
| Calcium 15% | ||
| Iron 11% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 452 | ||
| % Daily Value* | ||
| Total Fat 34g | 52% | |
| Saturated Fat 8g | 40% | |
| Cholesterol 104mg | 35% | |
| Sodium 1054mg | 44% | |
| Total Carbs 5g | 2% | |
|---|---|---|
| Dietary Fiber 2g | 8% | |
| Sugars 3g | ||
| Protein 33g | ||
| Vitamin A 91% | ||
| Vitamin C 58% | ||
| Calcium 6% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Buffalo Chicken Salad and Blue Cheese
| 4 | PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) |
| 1/2 cup | hot pepper sauce |
| 2 tbsp. | butter |
| 3 tbsp. | olive oil |
| 1/4 tsp. | salt |
| 1/8 tsp. | pepper |
| 1 cup | sour cream |
| 4 tbsp. | crumbled bleu cheese |
| 4 tbsp. | white vinegar |
| 1 tbsp. | milk, optional |
| 4 cups | romaine lettuce, shredded |
| 1/2 cup | chopped celery |
| 1/2 cup | cherry 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.
Buffalo Chicken Salad and Blue Cheese
| 4 | PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.) |
| 1/2 cup | hot sauce |
| 2 tbsp. | butter |
| 3 tbsp. | olive oil |
| 1/4 tsp. | salt |
| 1/8 tsp. | pepper |
| 1/2 cup | bottled Bleu Cheese Dressing |
| 4 cups | shredded romaine lettuce |
| 1/2 cup | chopped celery |
| 1/2 cup | cherry tomato halves |
In a small skillet, heat the hot sauce, the butter and 2 tablespoons of the olive oil over low heat just until the 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.
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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