Cecile Slinkman
Mark Weems
Eileen
WITH PERDUE® SIMPLY SMART® Boneless Skinless Chicken Tenderloins
Serves 4 | Prep Time: 30 Min | Cook Time: 15 Min
WITH PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breasts
Serves 4 | Prep Time: 45 Min | Cook Time: 20 Min
WITH PERDUE® HARVESTLAND® Chicken Breast Strips, Roasted
Serves 4 | Prep Time: 10 Min | Cook Time: 1 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 431 | ||
| % Daily Value* | ||
| Total Fat 14g | 22% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 72mg | 24% | |
| Sodium 963mg | 40% | |
| Total Carbs 33g | 11% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 22g | ||
| Protein 28g | ||
| Vitamin A 101% | ||
| Vitamin C 91% | ||
| Calcium 11% | ||
| Iron 14% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 431 | ||
| % Daily Value* | ||
| Total Fat 14g | 22% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 72mg | 24% | |
| Sodium 963mg | 40% | |
| Total Carbs 33g | 11% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 22g | ||
| Protein 28g | ||
| Vitamin A 101% | ||
| Vitamin C 91% | ||
| Calcium 11% | ||
| Iron 14% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 333 | ||
| % Daily Value* | ||
| Total Fat 21g | 34% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 57mg | 19% | |
| Sodium 832mg | 35% | |
| Total Carbs 17g | 6% | |
|---|---|---|
| Dietary Fiber 3g | 12% | |
| Sugars 11g | ||
| Protein 19g | ||
| Vitamin A 101% | ||
| Vitamin C 84% | ||
| Calcium 5% | ||
| Iron 6% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Zesty Lime and Mango Chicken Salad
| 1 pkg. | PERDUE® SIMPLY SMART® Boneless Skinless Chicken Tenderloins |
| 4 tbsp. | jerk seasoning |
| 3 tbsp. | olive oil |
| 3 tbsp. | molasses |
| 2 tbsp. | lime juice |
| 1 tbsp. | low-sodium soy sauce |
| 4 cups | romaine lettuce, shredded |
| 4 tbsp. | refrigerated jarred blue cheese dressing |
| 1 cup | cubed mango |
| 1/2 cup | diced red bell pepper |
| 1/2 cup | chopped red onion |
| 2 tbsp. | chopped cilantro |
In a resealable plastic bag, mix jerk seasoning, olive oil, molasses, lime juice and soy sauce. Add chicken tenderloins to bag with marinade. Toss to coat chicken completely and refrigerate 20 to 30 minutes.
TIP: To keep the molasses from sticking to your measuring spoon, measure your oil first; then your molasses will slip right off the spoon.
Heat lightly greased grill or grill pan to medium heat. Remove chicken from marinade and grill 10 to 15 minutes, watching closely to avoid burning. Chicken is done when it feels firm to the touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let rest 2 to 3 minutes before carving.
To assemble, toss shredded romaine with blue cheese dressing and place on serving platter. Scatter mango, red bell pepper and red onion across lettuce. Top salad with grilled chicken slices and garnish with chopped cilantro.
Zesty Lime and Mango Chicken Salad
| 2 | PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breasts |
| 4 tbsp. | jerk seasoning |
| 3 tbsp. | olive oil |
| 3 tbsp. | molasses |
| 2 tbsp. | lime juice |
| 1 tbsp. | low-sodium soy sauce |
| 4 cups | romaine lettuce, shredded |
| 4 tbsp. | refrigerated jarred blue cheese dressing |
| 1 cup | cubed mango |
| 1/2 cup | diced red bell pepper |
| 1/2 cup | chopped red onion |
| 2 tbsp. | chopped cilantro |
In a resealable plastic bag, mix jerk seasoning, olive oil, molasses, lime juice and soy sauce. Slice chicken breasts into strips and add to bag with marinade. Toss to coat chicken completely and refrigerate 20 to 30 minutes.
TIP: To keep the molasses from sticking to your measuring spoon, measure your oil first; then your molasses will slip right off the spoon.
Heat lightly greased grill or grill pan to medium heat. Remove chicken from marinade and grill 15 to 20 minutes letting excess drip away. Watch closely to avoid burning. Chicken is done when it feels firm to the touch and a meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let rest 2 to 3 minutes before carving.
To assemble, toss the shredded romaine with the blue cheese dressing and place on the serving platter. Scatter the mango, red bell pepper and red onion across the lettuce. Top salad with the grilled chicken slices and garnish with chopped cilantro.
Zesty Lime and Mango Chicken Salad
| 12 ounces | PERDUE® HARVESTLAND® Chicken Breast Strips, Roasted |
| 1/2 cup | bottled jerk marinade |
| 4 cups | romaine lettuce, shredded |
| 4 tbsp. | refrigerated jarred blue cheese dressing |
| 1 cup | cubed mando |
| 1/2 cup | diced red bell pepper |
| 1/2 cup | chopped red onion |
| 2 tbsp. | chopped cilantro |
In a resealable plastic bag, mix together the chicken breast strips and jerk marinade. Toss to coat chicken completely.
TIP: To keep molasses from sticking to measuring spoon, measure oil first; then molasses will slip right off spoon.
Remove chicken from marinade, letting the excess drip away. Spread evenly on microwave-safe dish. Cover with a paper towel and heat on HIGH 35 to 45 seconds in 1000 watt microwave oven.
To assemble, toss shredded romaine with blue cheese dressing and place on serving platter. Scatter mango, red bell pepper and red onion across lettuce. Top salad with chicken strips and garnish with chopped cilantro.
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