Kickin' Asian Chicken Salad
Ingredients:
2 Tbs. Honey
2 Tbs. Red wine vinegar
1 Tbs. Chopped shallots
½ tsp dark sesame oil
¼ tsp. salt
¼ tsp. pepper
1 oz. Firm tofu
2 Tbs. 100% Real Wasabi Paste
¾ lb. beets
¾ lb. sweet potato
1 cup shitake mushrooms
6 cups gourmet salad greens
¾ lb. ready-to-eat roasted skinned, boned chicken breast, shredded
Preparation: (1hr. 30 min.)
Preheat oven to 400 degrees F. Place first 7 ingredients in a blender; process until smooth. Stir in Wasabi paste. 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 400 degrees F for 45 minutes. Add mushrooms, and bake an additional 15 minutes. Cool to touch. Peel beets and potato; cut into ½ inch cubes. Thinly slice mushrooms. Combine beets, potato, mushrooms, greens and chicken. Drizzle dressing over salad; toss well. Serve immediately.