Recipe: Kickin' Asian Chicken Salad

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Categories: Chicken, Lowfat, Salads

Yield: 4 Servings

      1 tb Prepared wasabi powder;
           -- (dried horseradish)
      2 tb Honey
      2 tb Red wine vinegar
      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
           -- bone, R-T-C, 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 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, Josie's Restaurant

Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep 25, 1998, converted by MM_Buster v2.0l.

In the sentence of life, the devil may be a comma--but never let him be the period.

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