Kickin' Asian Chicken Salad

• 1 tablespoon prepared wasabi powder (dried Japanese horseradish)
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped shallots
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 ounce firm tofu
• 3/4 pound beets
• 3/4 pound sweet potato
• 1 cup shiitake mushrooms
• 6 cups gourmet salad greens
• 3/4 pound ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)

1. Preheat oven to 400u0b0.
2. Place first 8 ingredients in a blender; process until smooth. Set aside.
3. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and sweet potato in a shallow baking dish. Bake at 400u0b0 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.
4. Combine beets, potato, mushrooms, greens, and chicken. Drizzle dressing over salad; toss well. Serve immediately.

wasabi powder, honey, red wine vinegar, shallots, dark sesame oil, salt, pepper, beets, potato, shiitake mushrooms, gourmet salad greens, ready

Taken from www.myrecipes.com/recipe/kickin-asian-chicken-salad (may not work)