Hard Apple Cider Glazed Chicken Kale Salad
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.
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||%|
|Saturated Fat 4g||%|
|Total Carbs 18g||%|
|Dietary Fiber 0g||%|
|Vitamin A 8%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. (about 1 lb.)PERDUE® HARVESTLAND® Free Range Chicken Breast Tenderloins
1 tbsp.olive oil
2 1/2 cupcornflakes
1/4 tsp.ground black pepper
2 serrano or jalapeño peppers, minced (optional)
1/2 cupblue cheese or ranch dressing
Preheat oven to 425°F. Line a baking sheet with foil and coat with non-stick spray.
Drizzle chicken tenders with olive oil and turn to coat evenly.
Place cornflakes in a clean plastic bag. Seal bag and crush cereal with hands to make coarse crumbs. Add salt and pepper.
Place half the chicken tenders in bag with cereal. Turn bag and press crumbs onto chicken. Using tongs, remove tenders from bag and place in a single layer on prepared baking sheet. Repeat with remaining tenders.
Bake 8 to 10 minutes until browned and internal temperature of tenders is 170°F.
If using chilies, stir into dressing. Serve dressing as dip with chicken tenders.
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