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Name: Kickin Asian Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

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., 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,

NOTES

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Kickin Asian Chicken Salad

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

*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 <gigimfg@ix.netcom.com> on Sep  25, 1998,

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Nutrition

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Serving Size: 1 Serving (339g)
Recipe Makes: 4 Servings

Calories: 196
Calories from Fat: 19 (10%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.7g
Cholesterol 49.3mg		15 %
Sodium 192.1mg		7 %
Potassium 797.6mg		21 %
Total Carbohydrate 21.1g		6 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 16.2g
Protein 22.9g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 196

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