Chicken and Vegetable Salad

• 1 lb fresh mushrooms (stems removed & discarded)
• 8 boneless skinless chicken breast halves (approx. 4 oz each)
• 2 large sweet red peppers, seeded & cut into 1-inch pieces
• 2 large yellow peppers, seeded & cut into 1-inch pieces
• 1 large purple onion, cut into thin slices
• to taste vegetable oil cooking spray (preferably olive oil-flavoured)
• 12 cup low sodium chicken broth or 12 cup no-salt-added chicken broth
• 14 cup balsamic vinegar
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons dried rosemary
• 12 teaspoon salt
• 12 teaspoon pepper, freshly ground
• 4 cloves garlic, minced

1. Preheat oven to 425.
2. Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
3. In a small bowl, mix together chicken broth and remaining ingredients.
4. Pour half of broth mixture into roasting pan.
5. Bake, uncovered, for 20 minutes.
6. Stir; pour remaining broth mixture into roasting pan.
7. Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
8. Cut chicken into bit-size pieces.
9. Mix and serve

fresh mushrooms, chicken, sweet red peppers, yellow peppers, purple onion, vegetable oil cooking spray, chicken broth, balsamic vinegar, balsamic vinegar, olive oil, rosemary, salt, pepper, garlic

Taken from www.food.com/recipe/chicken-and-vegetable-salad-3459 (may not work)