Chicken-Spinach Salad with Warm Mushroom and Onion Vinaigrette

1. 1

   In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot.

2. 2

   Add onion, salt, and pepper, and cook 10 minutes or until onion is tender and golden, stirring occasionally.

3. 3

   Add mushrooms and cook 5 minutes or until mushrooms are browned and liquid evaporates.

4. 4

   Stir vinegar, sugar, and remaining 2 tablespoons oil into mushroom mixture.

5. 5

   Heat to boiling; boil 30 seconds, stirring.

6. 6

   In large serving bowl, toss spinach and chicken with warm dressing until salad is evenly coated.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.