Nancy Solomon
Doris Anderson
Pam Cathers
WITH PERDUE® HARVESTLAND® Organic Chicken Breast
Serves 4 | Prep Time: 15 Min | Cook Time: 10 Min
WITH PERDUE® SIMPLY SMART® Lemon and Herb Chicken Strips
Serves 4 | Prep Time: 10 Min | Cook Time: 5 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 414 | ||
| % Daily Value* | ||
| Total Fat 17g | 26% | |
| Saturated Fat 3g | 14% | |
| Cholesterol 80mg | 27% | |
| Sodium 578mg | 24% | |
| Total Carbs 23g | 8% | |
|---|---|---|
| Dietary Fiber 5g | 20% | |
| Sugars 5g | ||
| Protein 34g | ||
| Vitamin A 96% | ||
| Vitamin C 84% | ||
| Calcium 9% | ||
| Iron 17% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 332 | ||
| % Daily Value* | ||
| Total Fat 17g | 26% | |
| Saturated Fat 3g | 14% | |
| Cholesterol 135mg | 45% | |
| Sodium 538mg | 22% | |
| Total Carbs 23g | 8% | |
|---|---|---|
| Dietary Fiber 5g | 20% | |
| Sugars 5g | ||
| Protein 18g | ||
| Vitamin A 96% | ||
| Vitamin C 83% | ||
| Calcium 7% | ||
| Iron 12% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Lemon Dijon Chicken Salad Niçoise
| 1 pkg | PERDUE® HARVESTLAND® Organic Chicken Breast |
| 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.
Lemon Dijon Chicken Salad Niçoise
| 1 pkg. | PERDUE® SIMPLY SMART® Lemon and Herb Chicken Strips |
| 1/4 tsp. | salt |
| 1/8 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 |
Remove chicken strips from bag. Spread evenly in a non-stick skillet. Heat on medium-high 4 to 5 minutes, turning frequently.
On a cutting board, mash garlic cloves with the salt to make a paste. In a bowl, whisk together the garlic, the juice of the remaining 2 lemons, mayonnaise, Dijon mustard, and 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 strips. Finish with a drizzle of the remaining salad dressing and serve.
PERDUE.COM®
make it in:
