Best Boars Head Bold Ichiban Teriyaki Style Chicken 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

BOAR'S HEAD ICHIBAN TERIYAKI STYLE CHICKEN AND AVOCADO BITES ON RICE CRACKERS

Boar's Head Ichiban Teriyaki Style Chicken and Avocado Bites on Rice Crackers image

Provided by Geoffrey Zakarian

Categories appetizer

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 ripe avocado, thinly sliced
12 wasabi-flavored rice crackers
1 lime, halved
Togarashi seasoning, as desired (see Cook's Note)
3 slices Boar's Head Ichiban Teriyaki¿ Style Chicken
12 slices Japanese pickled ginger, drained
1 cup mizuna greens
2 tablespoons thinly sliced red bell pepper
1 scallion, thinly sliced

Steps:

Layer the avocado slices on the rice crackers on a serving tray. Squeeze a little lime juice over the avocado and sprinkle with the togarashi.
Cut the Boar's Head Ichiban Teriyaki™ Style Chicken slices into quarters and fold each quarter to fit on top of the crackers and avocado. Top each with a slice of pickled ginger and some mizuna. Sprinkle with the bell pepper and scallions and serve immediately.

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.