Chipotle Lime Grilled Chicken with Strawberry Salsa
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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 10min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||35%|
|Saturated Fat 6g||30%|
|Total Carbs 43g||14%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/2 cuphot sauce
1 tbsp.olive oil
1 tbsp.Worcestershire sauce
1 tsp.garlic powder
1/2 cupcrumbled blue cheese
1/4 cupsour cream or plain Greek yogurt
2 tbsp.plus 1 tsp. apple cider vinegar
1/8 tsp.black pepper
1 cupthinly sliced celery
1/2 cupthinly sliced red onion
1/4 cupchopped parsley
4 hoagie or club rolls
In resealable plastic bag, combine hot sauce, olive oil, Worcestershire sauce, cayenne pepper and garlic powder. Add chicken, toss to coat and let marinate in refrigerator 1 hour or up to overnight.
TIP: When marinating, the longer you leave chicken in the marinade, the spicier it will be. For additional hot sauce, double the marinade ingredients, then divide in half. Use half to marinate chicken and serve the rest on the side for extra zip.
In medium bowl, combine blue cheese, sour cream, mayonnaise, vinegar, salt and pepper. Mix well, smashing some blue cheese to make flavorful sauce. Fold in celery, red onion and parsley. Set aside for 30 minutes to allow flavors to develop. This can be made a day in advance.
Heat lightly greased grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip away. Grill 3 to 5 minutes on each side for breasts. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let rest 2 to 3 minutes before serving.
To serve, place chicken on a roll. Top with blue cheese celery slaw and enjoy!
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