Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup sliced sweet mini-peppers or red pepper strips
• 4-6 oz. sliced mushrooms, sauteed
• 1/4 cup slivered almonds
• 2-3 green onions, sliced
• 4 handfuls baby spinach
• 2 T rice vinegar
• 1 1/2 T soy sauce
• 2 tsp sweetener of your choice
• 1/2 tsp. sesame oil
• 1/4 tsp. ginger puree
• 1/4 tsp. Sriracha Sauce
• 2 T olive oil

Directions

1. In a small bowl, whisk the dressing ingredients until they come together, then put the dressing aside.
2. Remove any visible fat and membranes from the chicken breasts.
3. Sprinkle the chicken on both sides with salt, pepper, and any other seasoning you like, then grill it until fully cooked through. A stove-top grill pan works well; cook it about 4 minutes per side.
4. Set the chicken aside to cool.
5. Cut the peppers into rings or strips, removing the stems and seeds as you go.
6. Cook the mushrooms in a little olive oil until tender, about 5 minutes.
7. Slice the chicken breasts into strips.
8. For the salad, toss the spinach, mushrooms, and pepper strips with the dressing, then divide the mixture between two salad plates.
9. Top the spinach mixture with the sliced chicken, add the almonds over the top, and serve.