Southern Chicken Salad with Strawberries
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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 Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 50min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbs 68g||23%|
|Dietary Fiber 5g||20%|
|Vitamin A 120%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups sushi rice (alternate: short-grain rice)
2 cups water
1/4 cup rice vinegar
2 tbsp. sugar
1 tsp. salt
1/4 cup teriyaki sauce
8 sheets nori seaweed (7 1/2 inch x 8 inch sheets)
1/3 cup sesame seeds, toasted
1/2 small cucumber, peeled, seeded and cut into thin strips
1 medium avocado, peeled, pitted and cut into 1/4 inch slices
3/4 cup shredded carrots
3 green onions, cut in half and sliced into thin strips
Bamboo rolling mat
Rinse sushi rice under cold running water 2 to 3 minutes. (Do not rinse short-grain rice). Place rice and water in a medium saucepan over high heat; bring to a boil. Reduce heat to low; cover and cook 15 minutes or until water is absorbed. Remove from heat; put rice into a large bowl and cool 10 minutes; stir every few minutes to help cool the rice. Combine rice vinegar, sugar and salt in a small bowl; stir to dissolve sugar. Add to cooled rice; stir to combine and coat each grain of rice.
Place chicken and teriyaki sauce in a large skillet over medium heat; cook 5 minutes or until heated through. Remove from heat.
Place a sheet of nori, shiny side down, at the bottom edge of the bamboo rolling mat (with the slats running horizontal to you). Wet your fingers, or use a small metal spatula, to spread 2/3 cups rice over the sheet, leaving a 2- inch wide strip bare across the top. Sprinkle 2 teaspoons sesame seeds over the rice. Arrange 1/8 of the chicken, cucumbers, avocados, green onions and carrots down the center of the sheet. Fold edge of mat closest to you over the filling and use pressure on the mat to help keep the roll tight until you reach the end of the sheet. Moisten the 2-inch wide strip with water; roll to seal. Repeat.
Place each roll on a cutting board with the seam side down. Slice each roll into 8 pieces using a sharp wet knife and then into 8 (1-inch) pieces.
Serve with pickled ginger, wasabi and teriyaki sauce, if desired.
Teriyaki Chicken RollsAdd Your Comment