Best Warm Boars Head Ichiban Teriyakiandtrade Style Chicken And Sweet Potato 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.

SPICY BOAR'S HEAD ICHIBAN TERIYAKI STYLE CHICKEN GRILLED SANDWICHES

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.

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

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.