Balsamic Grilled Chicken Caprese Salad
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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.
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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 25g||38%|
|Saturated Fat 5g||25%|
|Total Carbs 25g||8%|
|Dietary Fiber 7g||28%|
|Vitamin A 130%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupplain yogurt
1/2 cupbasil leaves
1/2 cupscallions, roughly chopped
2 tbsplemon juice
3 tbspolive oil
1/4 tspblack pepper
4 cupsromaine lettuce hearts, chopped
2 cupsradicchino, chopped
1 large bell pepper, chopped
1 cupcanned chickpeas, drained and rinsed
1 cupcherry tomatoes, havled
1/2 cupblack or green olives, sliced
1/2 cupmini mozzarella balls
1/4 cuptoasted pumpkin seeds
In a blender or food processor, combine the yogurt, basil, scallions, parsley, garlic, lemon juice, 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Blend until smooth. Cover and chill until ready to use.
Season the chicken breasts with the remaining olive oil, salt and pepper. Heat a skillet or grill pan over medium-high heat. Grill the chicken breasts for 3 to 4 minutes on each side until done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a cutting board. Let rest for 2 to 3 minutes, then chop into bite-sized pieces.
In a large bowl, combine chopped romaine and chopped grilled chicken, then use tongs to toss with as many salad toppings as you like. Drizzle with enough creamy herb dressing to coat all your salad ingredients.
Serve your Restaurant Style Chicken Chopped Salad with extra dressing on the side.
TIP: For individual salads, fill small bowls with personalized salad ingredients, add dressing and toss together with tongs, right in the bowl. Transfer salad to an individual serving plate and enjoy!
Restaurant Style Chicken Chopped SaladAdd Your Comment