Buffalo Chicken Salad and Blue Cheese
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4g||6 %|
|Saturated Fat 0g||0 %|
|Cholesterol 75g||25 %|
|Sodium 25mg||1 %|
|Total Carbs 60g||20 %|
|Dietary Fiber 3g||12 %|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)|
|Non-stick cooking spray|
|1||pkg. (16 ounces) frozen broccoli, corn and red pepper|
|1/2||cup balsamic vinaigrette|
|1||tablespoon fresh chopped parsley|
|Salt and pepper to taste|
Preheat oven to 375°F. Spray a baking sheet with cooking spray. Place chicken breasts on baking sheet, and bake 15 minutes, or until juices run clear and a thermometer inserted into center of chicken breast reads 170°F.
TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (that’s 1/4 cup vinaigrette and 2 teaspoons chopped parsley).
|2||Meanwhile, cook pasta according to directions. Place frozen vegetables in colander. Drain pasta over vegetables to thaw. Return pasta and vegetables to pot. Add in vinaigrette, parsley, salt and pepper to taste and toss until blended.|
|3||Divide pasta evenly among 4 plates and top each with a chicken breast.|