|Chicken breast boneless skinless||6 Ounce, sliced into 2 1/2 x 1/2 -inch strips|
|Honey dressing||1⁄2 Cup (8 tbs), divided|
|Vegetable oil||1 Tablespoon|
|Thinly sliced sweet red pepper||1⁄2 Cup (8 tbs)|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Thinly sliced mushrooms||1⁄2 Cup (8 tbs)|
|Spinach leaves||4 Quart, packed|
|Sliced radishes||1⁄4 Cup (4 tbs)|
Marinate chicken in 3/4 cup dressing at least 2 hours or overnight, refrigerated.
Drain and reserve marinade.
Heat oil in nonstick pan and stir-fry chicken until juices run clear.
Add pepper, onion, mushrooms and reserved marinade; stir fry 1 minute.
Add spinach leaves and toss in pan until barely wilted.
Add radishes and toss to mix.