Some highly rated Perdue chicken recipes include apple and curry chicken salad and cheesy chicken enchiladas. The chicken salad recipe uses leftover chicken from a whole roasted chicken, and the enchiladas recipe uses boneless, skinless chicken thighs.
To make apple and curry chicken salad, mix together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, the juice of 1 lime, 1 tablespoon grated ginger and 2 teaspoons curry powder. Add the dressing to a mixture of 2 cups shredded chicken, 1 cup diced apples, 1 cup diced celery and 1 cup halved grapes. Refrigerate for at least one hour before serving. To serve, place the chicken salad place between two slices of whole grain bread with lettuce.
To make cheesy chicken enchiladas, start by rubbing a package of boneless, skinless chicken thighs with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon oregano, and salt and pepper. Grill the chicken for seven to eight minutes per side, and then remove from the grill and shred. In a skillet, saute 1/2 cup chopped onion in 1 tablespoon of olive oil until soft. Add in 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon hot sauce, 1/2 teaspoon cinnamon and 2 cups of tomato sauce. Simmer the sauce for 10 to 15 minutes.
Assemble the enchiladas using corn tortillas, cheese, the shredded chicken and the enchilada sauce. Bake for 20 minutes at 350 degrees Fahrenheit.