Kickin' Asian Chicken Salad

Kickin' Asian Chicken Salad Recipe
Wasabi is the Japanese version of horseradish. It comes in powder form and is available in Asian groceries and some supermarkets. It's green and fiery. If you prefer, though, you can substitute prepared horseradish.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 337
Caloriesfromfat 15 %
Fat 5.6 g
Satfat 1.3 g
Monofat 1.7 g
Polyfat 1.6 g
Protein 31.2 g
Carbohydrate 41.4 g
Fiber 4.2 g
Cholesterol 72 mg
Iron 3.1 mg
Sodium 366 mg
Calcium 60 mg


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)


Preheat oven to 400°.

Place first 8 ingredients in a blender; process until smooth. Set aside.

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 400° 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.

October 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note