chicken salad santa anna

Categories: Salads; Poultry
Yield: 4 Servings

Measure	Ingredient
6 ounces	Chciken breasts cut in
	Strips
½ cup	Honey dressing
1 tablespoon	Vegetable oil
½ cup	Thin sliced red sweet
	Peppers
½ cup	Thin sliced sweet onion
½ cup	Thin sliced mushrooms
4 quarts	Packed spinach leaves
¼ cup	Sliced radishes
	Honey dressing:
⅓ cup	Red wine vinegar
1 teaspoon	Dried oregano
½ teaspoon	Salt
¼ teaspoon	Pepper
⅛ teaspoon	Cayenne pepper

Make dressing first by combining vinegar and honey and add all remaining dressing ingredients. Marinate chicken in ¼ cup of dressing at least 2 hours or overnight.Drain and reserve marinade.

Heat oil in nonstick skillet and stir fry chicken until done.Add peppers, onion and mushrooms and reserved marinade and stir fry one more minute. Add spinach leaves and toss in pan till barely wilted.

Add radishes and toss to mix. Serve with remaining honey dressing.