Recipes from Pilgrim's Kitchen

• 2 pieces Pilgrim’s Pride Eat Well Stay Healthy Szechwan Breast Tenders
• 6 cups romaine lettuce leaves, cut or torn into small pieces
• 1/2 cup red onion, diced
• 1/2 cup cilantro, leaves only, chop fine
• 1 orange, yellow or red bell pepper cut into 1/4 inch strips
• 3 tablespoons sesame seeds
• 1 head red leaf lettuce
• 1/2 cup tomato, chopped

• Heat chicken per package instructions
• Combine romaine lettuce, bell pepper strips, red onion and cilantro in mixing bowl and toss.
• Toast sesame seeds in heavy skillet until light brown, stir often (about 4 minutes)
• To serve, line serving plates with red leaf lettuce. Add tossed romaine salad mix with chicken tenders on top. Drizzle with Thai dressing and garnish with sesame seeds and chopped tomato.

1/2 cup rice wine vinegar
1/4 cup olive oil
2-1/2 tablespoons soy Sauce

• Place all ingredients in a closed container and shake until well blended. Store in refrigerator until used. Keep no longer than a week.