Ingredients
Salad:
6 oz. chicken breasts
1/2 cup Honey of a Dressing (below)
1 Tablespoon vegetable oil
1/2 cup sweet red pepper, thinly sliced
1/2 cup mushrooms, thinly sliced
1/2 cup onion, thinly sliced
4 quarts packed spinach leaves
1/4 cup sliced radishes
Dressing:
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon cayenne pepper
1/3 cup red wine vinegar
1/3 cup honey
1/2 teaspoon dried oregano, crushed
Instructions
Salad:
Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade. Heat oil in non-stick pan and stir-fry chicken until juices run clear. Add pepper, onion, mushrooms and reserved marinade; stir-fry 1 minute. Add spinach leaves and toss in pan until barely wilted. Add radishes and toss to mix.
Dressing:
Combine vinegar and honey; mix well. Stir in remaining ingredients
Makes 2 servings.