And if you don't have time to prepare something, try our Pilgrim's Pride chicken salad, featuring big chunks of chicken, crispy celery, tangy salad dressing and just the right seasonings. Our chicken salad is great on sandwiches or as a satisfying meal. We can’t reveal exactly what’s in our secret recipe, but we can tell you what isn’t in it – fillers or preservatives. That’s because consumers looking for prepared salads are also looking for the wholesome goodness that these salads deliver. You can pick up Pilgrim’s Pride chicken salad at supermarkets across the country.
› Marinated Chicken and Pear Salad
› Hoisin Chicken Lettuce Wraps
› Chicken-Guacamole Salad with Cilantro
› Enter Your Own Special Chicken Recipe
Submitted by:
Julie DeMatteo
Clementon, NJ
4 to 6 Servings
4 Pilgrim's Pride boneless, skinless, split chicken breasts
Marinade:
2 tablespoons white wine vinegar
3 tablespoons olive oil, divided
1 teaspoon dried thyme leaves
Salt and freshly ground pepper to taste
Walnuts:
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 cup walnut halves
Croutons:
6 ounces Gorgonzola cheese, crumbled
4 teaspoons olive oil
16-18 slices French baguette bread (1 1/2 inches in diameter, sliced 1/2-inch thick)
Salad Dressing:
1/4 cup white wine vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
Salad:
6 cups packaged Italian salad greens (romaine and radicchio)
1 large bunch watercress, large stems removed
3 pears, unpeeled and cored
1 teaspoon coarsely ground pepper
Directions
Preheat oven to 350° F. Place chicken in non-metallic dish or large resealable plastic bag. To make marinade, place vinegar, 2 tablespoons oil, thyme, salt and pepper in small bowl. Stir to blend and pour over chicken, turning to coat. Cover and place in refrigerator to marinate 30 minutes.
To prepare walnuts, place olive oil in small bowl. Stir in salt and cayenne. Place walnuts in pie pan and drizzle with oil mixture, tossing to coat well. Bake in preheated oven, stirring often, about 15 minutes or until lightly toasted. Remove from oven and set aside.
To make croutons, place cheese in small bowl. Add oil and stir to blend. Spread on bread slices. Place on baking sheet and bake in preheated oven about 15 minutes or until edges are golden. Remove and set aside.
Place remaining tablespoon olive oil in large non-stick skillet and heat. Remove chicken from marinade with slotted spoon. Discard marinade. Place chicken in skillet and sauté about 4 to 5 minutes per side or until juices run clear when pierced with fork and meat is no longer pink inside. Remove chicken to cutting board. Cool slightly then cut diagonally into 1/2-inch slices. Set aside.
To make dressing, place vinegar in 2-cup measuring cup. Add thyme, salt and sugar and stir. Whisk in oil, gradually, until blended. Set aside.
Place salad greens and watercress in a large bowl. Toss with enough dressing to coat. Place remaining dressing in small serving bowl and set aside.
To serve, divide salad greens among 4 dinner plates. Divide chicken among plates, arranging in fan design on one side. Cut pears lengthwise into slices and arrange into fan design below chicken. Sprinkle pears with pepper. Divide walnuts among plates, placing below pears. Arrange 3 to 4 croutons on each plate. Pass remaining dressing.
Submitted by:
Angela Trusty
Indianapolis, IN
4 Servings
2 to 3 Pilgrim's Pride boneless, skinless, chicken breasts (about 1 pound)
2 cups packaged shredded slaw mix with carrots
1 cup bean sprouts
1/4 cup sliced scallion (green onion), including green tops
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup hoisin sauce*
1 teaspoon minced fresh ginger
Dash hot sauce, or to taste
8 Boston lettuce leaves
* Hoisin sauce can be found in the Asian food section of the supermarket.
Directions:
Place chicken in single layer in large saucepan and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.
Place slaw mix in large bowl. Add bean sprouts, scallion, peanuts, hoisin sauce, ginger and hot sauce. Chop cooled chicken or shred to make about 2 cups and add to slaw mixture. Toss to combine well. To serve, place lettuce leaves on platter or individual dishes and divide chicken mixture evenly among lettuce leaves, about 1/3 cup per leaf. Alternatively, allow guests to make their own lettuce wraps.
Submitted by:
Robert Decker
Andalusia, AL
8 to 10 Servings
5 cups Pilgrim's Pride cooked chicken, boned and cut into chunks
1 cup chopped celery
1 1/4 cups chopped onion
1 cup chopped red or green bell pepper
1 cup chopped fresh cilantro
1 cup mayonnaise
4 ripe avocados
1/2 fresh lime, juiced
1 1/4 teaspoon pepper
2 teaspoons ground cumin
3/4 teaspoon garlic powder
3-4 jalapeno peppers, minced, optional
Directions
Combine chicken chunks, celery, onion, bell pepper, cilantro and mayonnaise in a large bowl. In a separate bowl, mash avocados, with the lime juice, leaving some chunks. Add to chicken mixture, mixing well. Add pepper, cumin, garlic powder and jalapenos. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Serving suggestions: Serve as is; over a tossed salad; as a dip; as a sandwich in a pita pocket with chopped tomatoes and alfalfa sprouts; or roll into a hot flour tortilla with your favorite toppings.
Note: This recipe makes a large amount but could easily be halved for a family. To make ahead, make chicken mixture, cover and refrigerate. The guacamole can be made later and stirred in.
All recipes must be original, serve at least four people and use Pilgrim’s Pride fresh or prepared foods chicken products (see www.pilgrimspride.com/products). Recipes should be entered in one of the following categories:
a) Appetizer/Snack
b) Main Dish/Entrée
c) Light/Healthy
d) Grilling
e) Quick & Easy
Recipes will be judged on taste, originality, ease of preparation and appearance. The contest is open to continental U.S. residents age 18 or older. Professionals, previous Grand Prize Winners of this contest, directors and employees of Pilgrim’s Pride Corporation, its affiliated companies, contest sponsors, their agencies and immediate families are not eligible.
Complete detailed contest rules and requirements are outlined on the Winning Taste Recipe Contest web site. If you have questions about the contest, email us at recipe@pilgrimspride.com.
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As always, Pilgrim's Pride is proud to offer the finest, freshest chicken products on the market. We work tirelessly to ensure our products meet the toughest quality standards — those of your family. If you are ever unhappy with any of our products, please let us know by calling our customer relations line at 800-683-1968.
Thanks for your continued support!
Pilgrim’s Pride • 4845 US Hwy 271 North • Pittsburg, TX 75686
1-800-683-1968 • www.pilgrimspride.com • info@pilgrimspride.com