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Salad: Kickin' Asian Chicken Salad

Source of Recipe

Cooking Light Magazine


List of Ingredients

1 tablespoon prepared wasabi powder
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 roasted skinned boned chicken breasts -- shredded
--ready-to-eat


Recipe

Preheat oven to 400ºF. 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 400ºFfor 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.Yield: 4 servings.