Grilled Cilantro Lime Chicken with Mexican Street Corn
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
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: 1hr COOK TIME: 40min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 41g||63%|
|Saturated Fat 9g||45%|
|Total Carbs 9g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cup olive oil
1 (4 1/2 oz.) jar prepared olive tapenade
1/4 cup lemon juice
1/4 cup chopped fresh oregano
1 cup grape tomatoes, halved
12 pitted kalamata olives
6 oz. feta cheese, cubed
1/2 small red onion, diced
1/4 cup extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano
8 cups mixed greens, preferably spinach, arugula and romaine
Place first four ingredients into a resealable plastic bag; add chicken, seal bag and shake gently to coat chicken with marinade. Refrigerate 4 to 24 hours.
Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Arrange chicken on grill. Close lid and open vents. Cook chicken for about 30 minutes or until a meat thermometer inserted in thickest part of breast registers 170°F, turning occasionally to cook all pieces evenly.
To prepare Greek salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens.
To serve, divide Greek salad among plates and top with chicken.
Greek Salad Olive-Grilled ChickenAdd Your Comment