Hard Apple Cider Glazed Chicken Kale 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: 0min COOK TIME: 25min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 22g||%|
|Saturated Fat 6g||%|
|Total Carbs 38g||%|
|Dietary Fiber 4g||%|
|Vitamin A 27%|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 lb. country style crusty bread
4 tbsp. extra virgin olive oil, divided
3 tbsp. balsamic vinegar
2 tbsp. capers, drained
1 tsp. brine from capers
1/2 tsp. ground black pepper, divided
1 lb. fresh red & yellow tomatoes, cut in 1 inch pieces
3/4 cup thinly sliced fresh basil
1/2 cup thinly sliced red onion
1/2 tsp. garlic powder
1/8 tsp. kosher salt
Preheat oven to 350°F. Slice bread 1/2 inch thick. Tear into bite-size pieces. Spread in single layer on a baking sheet. Bake 12 to 15 minutes, turning once, until bread is crisp on the edges, not toasted all the way through. Cool.
In a large bowl, whisk together 3 tablespoons olive oil, vinegar, capers, brine and 1/4 teaspoon pepper. Add tomatoes, basil and red onion. (Mixture can be made ahead to this point).
Preheat grill pan or grill to medium-high heat. Drizzle remaining 1 tablespoon olive oil over chicken tenders. Combine garlic powder, salt and remaining 1/4 teaspoon pepper in a small bowl. Sprinkle over tenders and rub together to evenly coat with seasoning.
Cook tenders 2 to 3 minutes on each side until grill-marked and cooked through (170°F).
Gently mix bread into tomato mixture. Slice chicken into smaller pieces if desired and fold into bread salad with feta cheese. Serve immediately for a crunchy bread salad, or, let stand until bread is softened.
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