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Recipe courtesy of Geoffrey Zakarian

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Yield:: 12 servings

Level:: Easy

Ingredients

1 ripe avocado, thinly sliced
12 wasabi-flavored rice crackers
1 lime, halved
Togarashi seasoning, as desired (see Cook's Note)
3 slices Boar's Head Ichiban Teriyaki¿ Style Chicken
12 slices Japanese pickled ginger, drained
1 cup mizuna greens
2 tablespoons thinly sliced red bell pepper
1 scallion, thinly sliced

Directions

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.

Cook's Note

Togarashi, a Japanese seasoning mix, can be found at Asian grocery stores or online. If you can't find it, substitute with a blend of kosher salt, red pepper flakes and toasted sesame seeds.

Sponsor recipe courtesy of Geoffrey Zakarian for Boar's Head

My Private Notes

Name: Boar's Head Ichiban Teriyaki Style Chicken and Avocado Bites on Rice Crackers
Yield: 12 servings
Ingredients: 1 ripe avocado, thinly sliced; 12 wasabi-flavored rice crackers; 1 lime, halved; Togarashi seasoning, as desired (see Cook's Note); 3 slices Boar's Head Ichiban Teriyaki¿ Style Chicken; 12 slices Japanese pickled ginger, drained; 1 cup mizuna greens; 2 tablespoons thinly sliced red bell pepper; 1 scallion, thinly sliced