Warm Boar's Head Ichiban Teriyaki™ Style Chicken and Sweet Potato Salad

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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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