Apple Pecan Chicken Salad Boats
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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: 1hr 10min COOK TIME: 0min
|Serving Per Recipe: 18|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 305g||18%|
|Total Carbs 18g||6%|
|Dietary Fiber 1g||3%|
|Vitamin A 8%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 cups shredded extra sharp cheddar cheese
1 cup mayonnaise
1 jar (4-ounce) diced pimiento, with the juice
1/2 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp onion powder
1 (18-inch) loaf french bread
Tear the Short Cuts into shreds. In a large bowl, mix together shredded chicken, the cheddar cheese, mayonnaise, pimientos with their juice, celery salt and onion powder.
Slice the French bread in half lengthwise. Place both halves cut side up on a large sheet of foil. Remove some of the bread from the inside of both halves, creating shallow cavities.
Spoon chicken pimiento cheese mixture into the bottom half of the bread. Top with the unfilled half of the bread. Wrap the Chicken Pimiento Cheese Stuffed Bread tightly in foil and refrigerate for 1 hour or over night.
Remove from the refrigerator and unwrap. Slice into 1-inch pieces and serve on a large cutting board.
TIP: If you don’t have one large sheet of foil, just use 2 smaller sheets.
Chicken Pimiento Cheese Stuffed BreadAdd Your Comment