Boars Head Ichiban Teriyaki Style Chicken And Avocado Bites On Rice Crackers Recipes

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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.

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



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

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

4 (1/4 inch thick) slices Boar's Head Bold® Ichiban Teriyaki™ Style Oven Roasted Chicken
1 large carrot, julienned
3 cups cabbage, shredded
3 cups romaine lettuce, shredded
1 red bell pepper, sliced thin
2 Mandarin oranges, sliced
2 tablespoons chopped fresh basil leaves
½ cup slivered almonds, toasted
1 tablespoon white sesame seeds, toasted
½ cup fried wonton strips
1 teaspoon orange zest
½ cup orange juice
1 teaspoon finely grated fresh ginger
2 tablespoons rice vinegar
1 teaspoon honey
¼ cup light olive oil
Salt and pepper to taste

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

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

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