Best Boars Head Bold Ichiban Teriyaki Style Chicken Asian Salad Recipes

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN SALAD

Boar's Head Bold® Ichiban Teriyaki™ Style Chicken Salad image

Mix fresh vegetables and fruit like celery and Mandarin oranges with the savory taste of Bold® Ichiban Teriyaki™ Style Chicken for an effortlessly delicious flavor journey.

Provided by Boar's Head

Categories Trusted Brands: Recipes and Tips

Time 15m

Yield 2

Number Of Ingredients 8

Ingredients

3 (1/4 inch thick) slices Boar's Head Bold® Ichiban Teriyaki™ Style Oven Roasted Chicken, cubed
¼ cup celery, diced
¼ cup scallions, diced
½ cup Mandarin oranges, diced
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon brown sugar

Steps:

Slice Teriyaki™ Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain Mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 16.9 g, Cholesterol 30 mg, Fat 1.4 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 0.4 g, Sodium 2259 mg, Sugar 11.9 g

WARM BOAR'S HEAD ICHIBAN TERIYAKIANDTRADE; STYLE CHICKEN AND SWEET POTATO SALAD

Warm Boar's Head Ichiban Teriyakiandtrade; Style Chicken and Sweet Potato Salad image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 medium shallots, quartered, root ends left intact
2 medium sweet potatoes, cut into 1/2-inch chunks (about 1 pound)
5 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1/3 cup sliced almonds
2 tablespoons unseasoned rice vinegar
1 tablespoon natural almond butter
1 tablespoon grated fresh ginger
1 tablespoon white miso
1 tablespoon soy sauce
2 teaspoons honey or agave
1 tablespoon toasted sesame oil
2 heads frisee, trimmed and torn into bite-size pieces (about 8 cups)
8 ounces sliced Boar's Head Ichiban Teriyaki¿ Style Chicken, cut into strips
2 scallions, thinly sliced

Steps:

Put a baking sheet on the lower rack of the oven and preheat the oven to 400 degrees F.
Toss the shallots and sweet potatoes with 1 tablespoon of the grapeseed oil and some salt and pepper in a large bowl. Transfer the vegetables to the hot baking sheet and roast, tossing once about halfway through, until tender, 20 to 22 minutes.
Meanwhile, spread the almonds on a small baking sheet and toast until golden, 4 to 5 minutes. Set aside to cool.
For the dressing, combine the vinegar, almond butter, ginger, miso, soy sauce and honey in a blender and blend until smooth. With the blender running, slowly pour in the sesame oil and remaining 1/4 cup grapeseed oil through the hole in the blender top to make a smooth, creamy dressing.
Toss the cooked sweet potatoes and shallots with half of the dressing while still warm.
Put the frisee in a large bowl, drizzle with the remaining dressing and toss. Mound the salad on a serving platter or individual plates. Top with the sweet potatoes and shallots, followed by the Boar's Head Ichiban Teriyaki™ Style Chicken strips. Sprinkle with the scallions and toasted almonds and serve.