Kickin' Asian Chicken Salad


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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 15%
  • Fat: 5.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 31.2g
  • Carbohydrate: 41.4g
  • Fiber: 4.2g
  • Cholesterol: 72mg
  • Iron: 3.1mg
  • Sodium: 366mg
  • Calcium: 60mg


  • 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 400°.
  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 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.
  4. Combine beets, potato, mushrooms, greens, and chicken. Drizzle dressing over salad; toss well. Serve immediately.
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