Kickin' Asian Chicken Salad

Submitted by Ashley U

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped shallot
• 1⁄2 teaspoon dark sesame oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 ounce firm tofu
• 3⁄4 lb beet
• 3⁄4 lb sweet potato
• 1 cup shiitake mushroom
• 6 cups gourmet salad greens
• 3⁄4 lb ready-to-eat roasted boneless skinless chicken breast, shredded (such as Tyson)

directions

1. Preheat oven to 400°.
2. Place first 8 ingredients in a blender; process until smooth.
3. Set aside.
4. Leave root and 1 inch of stem on beets; scrub with a brush.
5. Place beets and sweet potato in a shallow baking dish.
6. Bake at 400° for 45 minutes.
7. Add mushrooms, and bake an additional 15 minutes.
8. Cool to touch.
9. Peel beets and potato; cut into 1/2 inch cubes.
10. Thinly slice mushrooms.
11. Combine beets, potato, mushrooms, greens, and chicken.
12. Drizzle dressing over salad; toss well.
13. Serve immediately.

Reviews

[BiZaar Spice]

This was really good. I omitted the sweet potato as a personal preference, but I do not believe that this harmed the recipe in any way. We found this recipe to be tasty and filling. I also loved that it was easy prep and clean up! This salad truly does have a wonderful flavor.