Recipe for Kickin Asian Chicken Salad 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 tbl Prepared wasabi powder, (dried horseradish)
2 tbl Honey
2 tbl Red wine vinegar
1 tbl Shallots, chopped
1/2 tsp Dark sesame oil
1/4 tsp Salt
1/4 tsp Pepper
1 oz Firm tofu
3/4 lb Beets
3/4 lb Sweet potato, 1 inch thick
1 cup Shiitake mushrooms
6 cup Salad greens, (gourmet)
Instructions:
Instructions: *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 1/2 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 5.6 g.,

NOTES :
Note: Regular horseradish may be substituted.

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