BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN SALAD
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
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
SPICY BOAR'S HEAD ICHIBAN TERIYAKI STYLE CHICKEN GRILLED SANDWICHES
Provided by Geoffrey Zakarian
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir together the pepper jelly and mustard in a small bowl.
- To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki™ Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby™ Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice.
- Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve.
WARM BOAR'S HEAD ICHIBAN TERIYAKIANDTRADE; STYLE CHICKEN AND SWEET POTATO SALAD
Provided by Geoffrey Zakarian
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN ASIAN SALAD
Mix fresh, crisp vegetables like shaved carrots and red pepper with the savory taste of Bold® Ichiban Teriyaki™ Chicken for an effortlessly delicious flavor journey.
Provided by Boar's Head
Categories Trusted Brands
Time 25m
Yield 2
Number Of Ingredients 17
Steps:
- Slice Boar's Head Teriyaki™ Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
- In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.
Nutrition Facts : Calories 741.6 calories, Carbohydrate 54.2 g, Cholesterol 40 mg, Fat 49.7 g, Fiber 11.5 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 799.5 mg, Sugar 27.2 g
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