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People. Poultry. Planet.

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.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

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


Ingredients

Ingredients

ROCKY® Free Range Boneless Skinless Chicken Breast Filets
  olive oil or your favorite cooking oil
  fine ground sea salt
  ground black pepper
6 ounces spring mix lettuce (or your favorite variety)
1 cup thinly sliced purple cabbage
medium red bell pepper, cut into matchsticks
1/2 cup chopped fresh or canned papaya
1/2 cup chopped fresh or canned pineapple
green onions, finely chopped
Pineapple Passion Fruit Dressing 
3 tbsp passion fruit juice or nectar*
3 tbsp pineapple juice
1 tbsp dark sesame oil
1 tsp rice vinegar
1/4 tsp fine sea salt
  fried wonton strips
  tortilla strips
  croutons
Method

Method

1 Preheat the grill to about 400 degrees F. Rub each chicken breast with oil and then sprinkle each side with salt and pepper. Place the chicken breasts on the grill and cook for 4 minutes, until seared. Flip and cook for 5 to 6 more minutes, until a thermometer inserted into the thickest part reaches 165 degrees F. Set aside to cool.
2 Add the lettuce, cabbage, bell pepper, papaya, and pineapple to a large bowl. Reserve 1 teaspoon of the onions for the dressing and add the rest to the bowl with the vegetables
3 Cut the chicken into large cubes and add to the salad.
4 In a small bowl, whisk together the reserved onions, passion fruit juice, pineapple juice, sesame oil, vinegar, and salt. Whisk well to combine.

Passion fruit juice or nectar can often be found in cans in the juice section of your supermarket. You can also substitute the passion fruit syrup from canned tropical fruit.
5 Pour the dressing over the salad and use tongs to toss all ingredients. Top with wonton strips, if desired, and serve.

Recipe courtesy of Lori Rice of Fake Food Free

CHECK OUT OUR RECIPE BOOKLET!

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