MUSHROOM-SPINACH SALAD WITH “CHICKEN” CROUTONS
5 tablespoons prepared 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)
1 cup sweet red bell pepper strips
1/2 cup coarsely chopped onion
1 10-ounce bag pre-washed spinach, torn (about 5 cups)
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 the mushrooms*, the bell pepper and onion; cook, stirring frequently, just until mushrooms begin to release their liquid, about 3 minutes.
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, if desired.
Notes: * All the mushrooms can be cooked or left raw.
Serving Ideas: Serve as a main dish with shaved Parmesan cheese and thinly sliced tomatoes, if desired.