Renee H.
Cristina Silva-Prince
Becki R Helderman
Jane Johnson
WITH PERDUE® OVEN STUFFER® Whole Chicken
Serves 4 | Prep Time: 20 Min | Cook Time: 0 Min
WITH PERDUE® Fresh Boneless, Skinless Chicken Breasts
Serves 4 | Prep Time: 15 Min | Cook Time: 45 Min
WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
Serves 4 | Prep Time: 10 Min | Cook Time: 0 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 312 | ||
| % Daily Value* | ||
| Total Fat 20g | 30% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 65mg | 22% | |
| Sodium 479mg | 20% | |
| Total Carbs 8g | 3% | |
|---|---|---|
| Dietary Fiber 1g | 4% | |
| Sugars 6g | ||
| Protein 27g | ||
| Vitamin A 35% | ||
| Vitamin C 87% | ||
| Calcium 6% | ||
| Iron 7% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 312 | ||
| % Daily Value* | ||
| Total Fat 20g | 30% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 65mg | 22% | |
| Sodium 479mg | 20% | |
| Total Carbs 8g | 3% | |
|---|---|---|
| Dietary Fiber 1g | 4% | |
| Sugars 6g | ||
| Protein 27g | ||
| Vitamin A 35% | ||
| Vitamin C 87% | ||
| Calcium 6% | ||
| Iron 7% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 262 | ||
| % Daily Value* | ||
| Total Fat 20g | 30% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 40mg | 13% | |
| Sodium 693mg | 28% | |
| Total Carbs 9g | 3% | |
|---|---|---|
| Dietary Fiber 1g | 4% | |
| Sugars 6g | ||
| Protein 13g | ||
| Vitamin A 35% | ||
| Vitamin C 87% | ||
| Calcium 4% | ||
| Iron 7% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Sesame Ginger Chicken Salad
| 4 cups leftover cooked, shredded | PERDUE® OVEN STUFFER® Whole Chicken |
| 4 tbsp. | rice wine vinegar |
| 1 tbsp. | sesame oil |
| 1 tbsp. | grated ginger |
| 1 tbsp. | soy sauce |
| 1 tbsp. | honey |
| 1/4 tsp. | salt |
| 1/8 tsp. | black pepper |
| 4 tbsp. | vegetable oil |
| 2 cups | arugula |
| 1 cup | celery, chopped |
| 1 cup | red bell pepper, diced |
| 1/4 cup | cilantro, chopped |
| 2 | scallions, sliced |
| 2 tbsp. | toasted sesame seeds, optional |
Whisk together the rice wine vinegar, sesame oil, grated ginger, soy sauce, honey, salt and pepper. While whisking, drizzle in the vegetable oil. Set aside.
TIP: Soy Sauce contains wheat. Tamari sauce looks and tastes like soy sauce, but contains little or no wheat. Try tamari sauce for a wheat or gluten free alternative.
In a large bowl, toss together the shredded chicken, arugula, celery, red bell pepper, cilantro and scallions. Toss the chicken salad with the sesame ginger dressing.
To serve, divide chicken salad between 4 plates. Sprinkle with sesame seeds and serve.
Sesame Ginger Chicken Salad
| 2 | PERDUE® Fresh Boneless, Skinless Chicken Breasts |
| 3 sprigs | parsley |
| 2 sprigs | fresh thyme |
| 1 stalk | celery, roughly chopped |
| 1 small | carrot, roughly chopped |
| 1 small | onion, roughly chopped |
| 4 tbsp. | rice wine vinegar |
| 1 tbsp. | sesame oil |
| 1 tbsp. | grated ginger |
| 1 tbsp. | soy sauce |
| 1 tbsp. | honey |
| 1/4 tsp. | salt |
| 1/8 tsp. | black pepper |
| 4 tbsp. | vegetable oil |
| 2 cups | arugula |
| 1 cup | celery, chopped |
| 1 cup | red bell pepper, diced |
| 1/4 cup | cilantro, chopped |
| 2 | scallions, sliced |
| 2 tbsp. | toasted sesame seeds, optional |
In a medium saucepan, place the chicken breasts, parsley, thyme, celery, carrot and onion. Cover with cold water. Bring to a boil, lower heat and simmer chicken breast for 15 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and shred.
TIP: Poaching and cooling chicken in an aromatic broth keeps the meat moist and flavorful. Chicken shreds easiest when cooled but still lightly warm. Shredding with your hands give you chicken chunks. Shredding with two forks give you fluffy shreds. Save your poaching liquid to use in soups and sauces.
Whisk together the rice wine vinegar, sesame oil, grated ginger, soy sauce, honey, salt and pepper. While whisking, drizzle in the vegetable oil. Set aside.
In a large bowl, toss together the shredded chicken, arugula, celery, red bell pepper, cilantro and scallions. Toss the chicken salad with the sesame ginger dressing.
To serve, divide chicken salad between 4 plates. Sprinkle with sesame seeds and serve.
Sesame Ginger Chicken Salad
| 1 pkg. | PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) |
| 4 tbsp. | rice wine vinegar |
| 1 tbsp. | sesame oil |
| 1 tbsp. | grated ginger |
| 1 tbsp. | soy sauce |
| 1 tbsp. | honey |
| 1/4 tsp. | salt |
| 1/8 tsp. | black pepper |
| 4 tbsp. | vegetable oil |
| 2 cups | arugula |
| 1 cup | celery, chopped |
| 1 cup | red bell pepper, diced |
| 1/4 cup | cilantro, chopped |
| 2 | scallions, sliced |
| 2 tbsp. | toasted sesame seeds, optional |
Whisk together the rice wine vinegar, sesame oil, grated ginger, soy sauce, honey, salt and pepper. While whisking, drizzle in the vegetable oil. Set aside.
In a large bowl, toss together the shredded chicken, arugula, celery, red bell pepper, cilantro and scallions. Toss the chicken salad with the sesame ginger dressing.
To serve, divide chicken salad between 4 plates. Sprinkle with sesame seeds and serve.
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