WARM CHICKEN & SPINACH SALAD (good for diabetics!)

A friend of mine sent this to me.
I don't like mushrooms, so I leave them out.


WARM CHICKEN & SPINACH SALAD

5 tablespoons Italian Herb dressing, divided (I like Kraft Italian, Newman's is also good, make sure it's sugar free)
4 boneless, skinless chicken breasts, cubed
1 pound mushrooms, sliced
1 cup red bell peppers cut into strips
1/2 cup onion, chopped (about half a medium onion)
1 bag baby spinach

In a large skillet over medium-high heat, heat 2 tablespoons of the dressing. Add chicken and brown, stirring occasionally until cooked through, about 5-10 minutes depending on heat, stove, pan, chicken, and your mood; remove and set aside. In the same skillet, heat 1 more tablespoon of dressing. Sauté the bell pepper strips, onion and half of the mushrooms for 3-4 minutes -- just until the mushrooms begin to release their liquid.

In a large salad bowl, toss spinach and the remaining mushrooms. Add cooked mushroom mixture, chicken, and the remaining 2 tablespoons of dressing. Toss well. Season with salt and pepper to taste.

VERY YUMMY!