Kickin' Asian Chicken Salad Recipe

1

Ingredients

1 tablespoon prepared wasabi powder (dried Japanese horseradish)
2 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 ounce firm tofu
3/4 pound beets
3/4 pound sweet potato
1 cup shiitake mushrooms
6 cups gourmet salad greens
3/4 pound ready-to-eat roasted skinned, boned chicken breasts (such as Tyson) shredded

Preparation

Step 1

Preheat oven to 400º. Place first 8 ingredients in a blender; process until smooth. Set aside.

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and sweet potato in a shallow baking dish. Bake at 400º for 45 minutes. Add mushrooms, and bake an additional 15 minutes. Cool to touch. Peel beets and potato; cut into 1/2-inch cubes. Thinly slice mushrooms.

Combine beets, potato, mushrooms, greens, and chicken. Drizzle dressing over salad; toss well. Serve immediately.

Serving Size: 2 cups