Kickin' Asian Chicken Salad

Kickin' Asian Chicken Salad
Photo by HOWARD L. PUCKETT

Ingredients

  • ½ teaspoon dark sesame oil
  • 2 tablespoons honey
  • 1 ounce firm tofu
  • ¼ teaspoon pepper
  • 1 cup shiitake mushrooms
  • ¾ pound ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)
  • 1 tablespoon chopped shallots
  • + 6 more ingredients
    • 2 tablespoons red wine vinegar
    • 1 tablespoon prepared wasabi powder (dried Japanese horseradish)
    • ¾ pound beets
    • ¼ teaspoon salt
    • ¾ pound sweet potato
    • 6 cups gourmet salad greens

Preheat oven to 400°. 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° for 45 minutes. Add mushrooms, and bake an additional 15 minutes. Cool to ...

View full recipe at My Recipes

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