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At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

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We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team



1 lb ROSIE® Organic Chicken Breast Tenders
Granny Smith Apples, cored, halved & thinly sliced
Beet, roasted, peeled, fine julienned
Celery stalks, with leaves thinly sliced
  Juice from 2 Lemons
1/2  Shallot, minced
1/4 cup Apple Cider Vinegar
2 tsp Honey
1/2 cup Olive Oil
  Salt & Black Pepper, to taste
1/4 cup Walnuts, toasted & chopped
  Salt & Black Pepper
  Cooking Spray


1 In a large bowl toss together apples, beets, celery. In a small bowl, whisk together shallot, lemon juice, vinegar & honey. Continue to whisk & slowly drizzle in olive oil. Season with salt and black pepper. Add vinaigrette & walnuts to apple/beet mixture and toss to coat. Set aside
2 Season chicken tenders with salt & black pepper. Coat a grill pan with cooking spray and preheat over medium high heat. Place tenders on hot grill pan and cook 3-4 minutes per side or until internal temperature reaches 165°, checked with an instant read thermometer. Place chicken on a plate and let rest a few minutes.
3 On the same grill pan used for the tenders, warm the Naan. Place some of the beet/apple salad with chicken tenders on the naan, Serve & Enjoy!

Chioggia beets, also known as candy cane beets, or golden beets are also great for this recipe and add a touch of sweetness. Watching your carbs or gluten, omit the naan and it becomes a great salad. Make it a wrap with a 12” tortilla!


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