5 tablespoons Italian salad dressing, divided
1 pound boneless, skinless chicken breasts, cut in 1-inch cubes (about 3 cups)
1 pound fresh white mushrooms, sliced (about 6 cups), divided
1 cup red bell pepper strips
1/2 cup chopped onion
1 (10-ounce) bag prewashed spinach, torn in bite-size pieces (about 5 cups)
salt and pepper to taste


1. In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the dressing. Add chicken and brown, stirring occasionally, until cooked through, about 5 minutes; remove and set aside. To same skillet, heat 1 tablespoon. more of the dressing; add half of the mushrooms, the bell pepper and onion; cook, stirring frequently, just until mushrooms begin to release their liquid, about 3 minutes.
2. In a large salad bowl, combine spinach and remaining mushrooms; add cooked mushroom mixture, reserved chicken and remaining 2 tablespoons dressing; toss well. Season with salt and pepper.
In this salad, half of the mushrooms are cooked and half are left raw to create different textures. All of the mushrooms can be left raw, if desired.
Mushroom-Spinach Salad wi
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