Best Ichiban Salad Recipes

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

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.

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

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.

ICHIBAN SALAD RECIPE - (3.4/5)

Steps:

• Mix the first 5 ingredients together, add both noodles just before dressing and serving to keep the noodles crisp.

ICHIBAN NOODLE SALAD

Steps:

• Mix cabbage, onions, green pepper, celery and broken noodles in a bowl.
• In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles.
• Add dressing to the salad and toss well.
• Let stand 5 to 6 hours, or overnight, in fridge.
• Just prior to serving add slivered almonds and sunflower seeds and toss well.

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

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.

ICHIBAN SALAD RECIPE - (4.5/5)

Steps:

• 1. Take the seasoning package out of the ichiban noodles and then smash the noodles. 2. Put shredded cabbage into a salad bowl. 3. Add almonds, sesame seeds and soup noodles. Mix together. 4. Mix seasoning, sugar, oil, vinegar and salt and pepper in a separate bowl. 5. Put dressing on salad and serve immediately.

ICHIBAN SALAD

Steps:

• Mix first 8 ingredients together and toss in a large bowl.
• Combine last six ingredients for the dressing and pour over top salad before serving.

ICHIBAN SALAD

Steps:

• Mix all dressing ingredients together and toss with cabbage and onions just before serving or an hour before serving if you want a deeper flavour.