Cheesy Chicken Pie
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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.
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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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PREP TIME: 10min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 48g||74%|
|Saturated Fat 10g||50%|
|Total Carbs 13g||4%|
|Dietary Fiber 6g||24%|
|Vitamin A 80%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 lemon, zested and juiced
1 tsp. dried thyme
1/2 tsp. salt, divided
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tbsp.)
1 tbsp. Dijon mustard
1 tsp. sugar
1/8 tsp. black pepper
1/2 cup extra virgin olive oil
1/2 cup crumbled blue cheese
10 oz. super greens salad mix
8 slices gluten-free thick-cut bacon, diced and cooked
4 hard-boiled eggs, chopped
2 cups cherry tomatoes, halved
1 avocado, diced
In a medium saucepan, combine the chicken cuts, lemon juice and zest, dried thyme and ¼ teaspoon salt. Cover with cold water. Bring to a boil, lower the heat and simmer the chicken for 10 minutes. The chicken is done when a meat thermometer inserted in the center reaches 170°F. Let the chicken cool in the broth until ready to use it.
In a large glass measuring cup, whisk together the vinegar, shallots, Dijon mustard, sugar, the remaining ¼ teaspoon salt and black pepper. Whisk until the sugar and salt are dissolved. Whisk in the olive oil until emulsified and then stir in the blue cheese.
In a large salad bowl or platter, toss together the super greens. Arrange the cooked gluten-free bacon, chopped eggs, poached chicken cuts, cherry tomatoes and diced avocado.
TIP: Make your own super greens salad mix by combining kale, Swiss chard, arugula and spinach.
When ready to serve, toss the salad with the blue cheese vinaigrette and divide among 4 plates.
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