Chicken Salad Santa Ana

Directions

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 one minute. Add spinach leaves and toss in pan until barely wilted. Add radishes and toss to mix. Serve with remaining dressing.

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Ingredients

• 6 oz. - chicken breast, sliced into 2-1/2 × 1/2-inch strips

• 1/2 cup - Honey of a Dressing, divided

• 1 Tablespoon - vegetable oil

• 1/2 cup - thinly sliced sweet red peppers

• 1/2 cup - thinly sliced onion

• 1/2 cup - thinly sliced mushrooms

• 4 quarts - packed spinach leaves

• 1/4 cup - sliced radishes

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