Warm Boar's Head Ichiban Teriyakiandtrade; Style Chicken and Sweet Potato Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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

  1. Put a baking sheet on the lower rack of the oven and preheat the oven to 400 degrees F. 
  2. 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. 
  3. Meanwhile, spread the almonds on a small baking sheet and toast until golden, 4 to 5 minutes. Set aside to cool. 
  4. 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. 
  5. Toss the cooked sweet potatoes and shallots with half of the dressing while still warm. 
  6. 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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