Campfire Chicken Pot Pie
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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: 10min COOK TIME: 5min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 2g||10%|
|Total Carbs 24g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 2%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups cabbage slaw
6 tbsp bottled Cilantro Lime dressing or Lime Vinaigrette
1/4 cup Greek yogurt
1 lime, halved
4 taco size corn or flour tortillas, wrapped in foil and warmed in a low oven
Jarred Salsa or Pico de Gallo
Bottled Salsa Verde or Taco Sauce
In a bowl, combine the cabbage slaw and the Cilantro Lime dressing. Toss to mix well and set aside.
In another bowl, smash up the avocado well, but still a little chunky. Stir in the Greek yogurt and the juice of half a lime. Stir to mix well and set aside.
Remove the Short Cuts from plastic bag and spread evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently. Squeeze the juice of the other half a lime over the Short Cuts while heating. Place the heated Short Cuts on a platter and keep warm.
When ready to serve, spread some cabbage slaw on a warm tortilla. Add several Short Cuts and then top with avocado cream. Garnish with toppings of your choice!
TIP: For a Healthy Choice...replace the cabbage slaw with grilled vegetables and a squeeze of lime For a Low-Carb Choice...replace the tortilla with a lettuce leaf For a Spicy Choice...replace the lime juice with a squirt of Sriracha sauce over the Short Cuts while heating and add chopped jalapeno to the cabbage slaw For a Breakfast Choice...replace the cabbage slaw with scrambled eggs and top with chopped tomato. For a Buffalo Choice...replace the Cilantro Lime Dressing with Blue Cheese Dressing and replace the lime juice with a squirt of Buffalo Hot Sauce over the Short Cuts while heating. For an Asian Choice....replace the Cilantro Lime Dressing with Hoisin Sauce and replace the lime juice with a squirt of Soy Sauce over the Short Cuts while heating.
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