Kickin' Asian Chicken Salad

• Ready In: 1 hr 10 mins
• 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.