Buffalo Chicken Macaroni and Cheese
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COVID-19 is Not Considered a Food-Borne Pathogen
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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 Fresh Meat Case
PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 3g||14%|
|Total Carbs 23g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 96%|
|Vitamin C 84%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 tsp. salt
1/4 tsp. black pepper
4 cloves garlic
3 lemons, juiced
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1/4 cup olive oil
4 cups shredded romaine lettuce
2 cups green beans, cooked tender-crisp
2 cups baby red potatoes, cooked and halved
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives
Heat a lightly greased grill or grill pan to medium high heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the chicken breasts 3 to 4 minutes on each side. While grilling, baste the chicken with the juice of one of the lemons. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 5 minutes, then slice into strips.
On a cutting board, mash garlic cloves with the remaining 1/4 teaspoon salt to make a paste. In a bowl, whisk together the garlic, the juice of the remaining 2 lemons, mayonnaise, Dijon mustard, and remaining 1/8 teaspoon black pepper. While whisking, drizzle in the olive oil and set aside.
Lay shredded romaine on a large platter. Toss both green beans and red potatoes in 2 tablespoons of salad dressing and arrange over romaine. Arrange cherry tomatoes and Kalamata olives on the platter.
Top salad with slices of cooked chicken breast. Finish with a drizzle of the remaining salad dressing and serve.
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