Sweetheart Salad

• 6 ounces boneless skinless chicken breasts, sliced into strips
• 1 tablespoon vegetable oil
• 1/2 cup sweet red pepper, thinly sliced
• 1/2 cup onion, thinly sliced
• 1/2 cup mushroom, thinly sliced
• 4 quarts spinach leaves, packed
• 1/4 cup radish, sliced
• HONEY of a DRESSING (use 1/2 cup)
• 1/3 cup red wine vinegar
• 1/3 cup honey
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon cayenne pepper

1. Honey of a Dressing directions:Combine vinegar and honey; mix well.
2. Stir in remaining ingredients.
3. Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade.
4. Heat oil in non stick pan and stir fry chicken until juices run clear.
5. Add pepper, onion, mushrooms and reserved marinade; stir fry 1 minute.
6. Add spinach leaves and toss in pan until barely wilted.
7. Add radishes and toss to mix.
8. Enjoy!

chicken breasts, vegetable oil, sweet red pepper, onion, mushroom, spinach leaves, radish, honey, red wine vinegar, honey, oregano, salt, ground pepper, cayenne pepper

Taken from www.food.com/recipe/sweetheart-salad-219452 (may not work)