Kickin' Asian Chicken Salad

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

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.

honey, red wine vinegar, shallot, sesame oil, salt, pepper, beet, sweet potato, shiitake mushroom, gourmet salad greens, readyto

Taken from www.food.com/recipe/kickin-asian-chicken-salad-10536 (may not work)