Chicken And Spinach Salad With Curry Vinaigrette
1 pound skinless boneless chicken breasts, cut into 3/4-inch pieces
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 (6-ounce) bag washed baby spinach leaves
1/4 pound fresh mushrooms, quartered
1/2 red onion, thinly sliced
1 Place the curry powder in a small dry skillet over low heat and cook, stirring frequently, until fragrant, about 1 minute. Immediately transfer the curry powder to a plate and let cool.
2 Spray a medium nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, about 8 minutes.
3 Meanwhile, combine the vinegar, curry powder, oil, pepper, and salt in a large bowl. Add the chicken, spinach, mushrooms, and red onion; toss to coat.