Chicken-Spinach Salad with Warm Mushroom and Onion Vinaigrette

• 3 tbsp. olive oil
• 1 large red onion
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground pepper
• 2 package assorted sliced wild mushrooms
• 13 c. cider vinegar
• 1 tbsp. sugar
• 2 bag baby spinach
• 2 c. rotisserie chicken meat

1. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot.
2. Add onion, salt, and pepper, and cook 10 minutes or until onion is tender and golden, stirring occasionally.
3. Add mushrooms and cook 5 minutes or until mushrooms are browned and liquid evaporates.
4. Stir vinegar, sugar, and remaining 2 tablespoons oil into mushroom mixture.
5. Heat to boiling; boil 30 seconds, stirring.
6. In large serving bowl, toss spinach and chicken with warm dressing until salad is evenly coated.
7. Serve immediately.

olive oil, red onion, salt, ground pepper, mushrooms, cider vinegar, sugar, baby spinach, rotisserie chicken meat

Taken from www.delish.com/recipefinder/chicken-spinach-salad-warm-mushroom-onion-vinaigrette-1875 (may not work)