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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.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


Grilled Peppered Chicken Salad

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Grilled Peppered Chicken Salad

Grilled Peppered Chicken Salad
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PREP TIME: 45min COOK TIME: 30min
Serves 4

Prep/Cook
PREP TIME: 45min COOK TIME: 30min
Serves
Serves 4

  • 284
    Calories
  • 23g
    Protein
  • 292mg
    Sodium
  • 3g
    Sat. Fat
  • 1g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

1 tsp.coarsely ground or cracked black pepper

2 tbsp.Worcestershire sauce

2 tbsp.red wine vinegar

1 tbsp.Dijon mustard

1 tbsp.shallots, minced

1/4 tsp.salt

4 tbsp.olive oil

1/2 poundgreen beans, cooked tender-crisp and cut into 1-inch pieces

1 cupcherry tomatoes, halved

1 small head Bibb or Boston lettuce, torn into pieces

1 buncharugula, torn into pieces

1 tbsp.fresh basil, chopped

1 tbsp.parsley, chopped


Step 1

Step 1

Marinate

Place the chicken thighs in a shallow baking dish. Toss with the cracked black pepper and the Worcestershire sauce. Turn to coat the chicken well, cover and refrigerate for 30 minutes or up to 8 hours.

Step 1
Step 2

Step 2

Step 2

Whisk

For the dressing, whisk together the red wine vinegar, the Dijon mustard, minced shallots and salt. Continue whisking and drizzle in the olive oil. In a small bowl, combine half of the dressing with the green beans and cherry tomatoes and set aside to marinate. Reserve the remaining dressing for serving.

Step 3

Step 3

Grill

Heat your lightly greased grill or grill pan to medium high heat. Grill the chicken thighs for 10 to 15 minutes on each side until firm to the touch and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove the cooked thighs from the grill and let rest 2 to 3 minutes before slicing.

Step 3
Step 4

Step 4

Step 4

Serve

To assemble your Grilled Peppered Chicken Salad, divide the lettuces between 4 plates. Mound with equal portions of the marinated green beans and tomatoes. Slice the grilled peppered chicken and place on top of the salad. Drizzle with remaining salad dressing and garnish with chopped basil and parsley.

Ta Da Ta Da

Grilled Peppered Chicken Salad

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Rated 5/5 based on 2 customer reviews
Delight family and guests with this delicious grilled black pepper chicken salad. Get the best results with chicken thigh filets. Serves 4 https://www.perdue.com/recipeimages/220x220_grilled_black_pepper_chicken_salad.jpg https://www.perdue.com/recipeimages/220x220_grilled_black_pepper_chicken_salad.jpg
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