Kickin' Asian Chicken Salad recipe

4 servings

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, shredded (such as Tyson)

Preheat oven to 400 degrees.

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 400 degrees 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.