Recipe courtesy of Geoffrey Zakarian
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chicken Salad

Recipe courtesy of Food Network Kitchen

Chicken Florentine Style

Recipe courtesy of Giada De Laurentiis

Potato Salad

Recipe courtesy of Ina Garten

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Sweet and Sour Chicken

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories