Kickin' Asian Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 tablespoons honey |
2 tablespoons red wine vinegar |
1 tablespoon chopped shallot |
1/2 teaspoon dark sesame oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 ounce firm tofu |
3/4 lb beet |
3/4 lb sweet potato |
1 cup shiitake mushroom |
6 cups gourmet salad greens |
3/4 lb ready-to-eat roasted boneless skinless chicken breast, shredded (such as tyson) |
Directions:
1. Preheat oven to 400°.
2. Place first 8 ingredients in a blender; process until smooth.
3. Set aside.
4. Leave root and 1 inch of stem on beets; scrub with a brush.
5. Place beets and sweet potato in a shallow baking dish.
6. Bake at 400° for 45 minutes.
7. Add mushrooms, and bake an additional 15 minutes.
8. Cool to touch.
9. Peel beets and potato; cut into 1/2 inch cubes.
10. Thinly slice mushrooms.
11. Combine beets, potato, mushrooms, greens, and chicken.
12. Drizzle dressing over salad; toss well.
13. Serve immediately.
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