Recipe - Kickin Asian Chicken Salad

1 tablespoon Prepared wasabi powder;
(dried horseradish)
2 tablespoon Honey
2 tablespoon Red wine vinegar
1 tablespoon Shallots; chopped
One half teaspoon Dark sesame oil
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 ounce Firm tofu
Three fourths pound Beets
Three fourths pound Sweet potato; 1 inch thick
1 cup Shiitake mushrooms
6 cup Salad greens; (gourmet)
Three fourths pound Chicken breast; no skin, no
bone, RTC, cooked,
shredded

*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 One half 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.,
Protein 31.2 g,Carb 41.4g,Fiber 4.2g,Chol 72 mg., Iron 3.1 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@ix.netcom.com on Sep
25, 1998, converted by MM_Buster v2.0l.