Kickin Asian Chicken Salad

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1 tb Shallots; chopped
1/2 ts Dark sesame oil
1/4 ts Salt
1/4 ts Pepper
1 oz Firm tofu
3/4 lb Beets
3/4 lb Sweet potato; 1 inch thick
1 c Shiitake mushrooms
6 c Salad greens; (gourmet)
3/4 lb Chicken breast; no skin, no
1 tb Prepared wasabi powder;
2 tb Honey
2 tb Red wine vinegar

Original recipe makes 4 Servings



*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., 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, Josies Restaurant Posted to KitMailbox Digest by J Pellegrino on Sep 25, 1998,

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