Kickin' asian chicken salad

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Prepared wasabi powder; (dried horseradish)
2 tablespoons Honey
2 tablespoons Red wine vinegar
1 tablespoon Shallots; chopped
½ teaspoon Dark sesame oil
¼ teaspoon Salt
¼ teaspoon Pepper
1 ounce Firm tofu
¾ pounds Beets
¾ pounds Sweet potato; 1 inch thick
1 cup Shiitake mushrooms
6 cups Salad greens; (gourmet)
¾ pounds Chicken breast; no skin, no bone, R-T-C, cooked, shredded

Directions

*chicken breast should be cooked, ready to eat, such as Tyson.

Preheat oven to 400 degrees.

Place first 8 ingredients in a blender; process until smooth. Set aside.

Leave root end and 1 inch of stem on beets; scrub with a brush. Place beets and sweet potatoes 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 ½ inch cubes. Thinly slice mushrooms.

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

Yields 4 servings of 2 cups each. Calories 337 (15% from fat), Fat 5⅗ g., Protein 31⅕ g,Carb 41.4g,Fiber 4.2g,Chol 72 mg., Iron 3⅒ mg,Sodium 366 mg, Calc 60mg.

NOTES : Note: Regular horseradish may be substituted.

Recipe by: Chef Louis Lanza, Josie's Restaurant Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 25, 1998, converted by MM_Buster v2.0l.

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