Kickin’ Asian Chicken Salad

Ingredients

• 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)

Directions

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.