Boars Head Bold Ichiban Teriyaki Style Chicken Salad Recipes

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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

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

SPICY BOAR'S HEAD ICHIBAN TERIYAKI STYLE CHICKEN GRILLED SANDWICHES



Spicy Boar's Head Ichiban Teriyaki Style Chicken Grilled Sandwiches image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 tablespoons hot pepper jelly
1 1/2 tablespoons Dijon mustard
8 slices 7-grain bread
12 slices Boar's Head Ichiban Teriyaki¿ Style Chicken
1 ripe avocado, thinly sliced
8 slices Boar's Head Bold 3 Pepper Colby¿ Jack Cheese
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, at room temperature

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



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

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.

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