3 tablespoons olive oil
1 large red onion, cut in half and thinly sliced
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 packages (4 ounces each) assorted sliced wild mushrooms (gourmet blend)
1/3 cup cider vinegar
1 tablespoon sugar
2 bags (5 to 6 ounces each) baby spinach
2 cups (1/2-inch pieces) rotisserie chicken meat (about 10 ounces)
Time: 15 min
1. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add onion, salt, and pepper, and cook 10 minutes or until onion is tender and golden, stirring occasionally. Add mushrooms and cook 5 minutes or until mushrooms are browned and liquid evaporates.
2. Stir vinegar, sugar, and remaining 2 tablespoons oil into mushroom mixture. Heat to boiling; boil 30 seconds, stirring.
3. In large serving bowl, toss spinach and chicken with warm dressing until salad is evenly coated. Serve immediately.