A delightful and vibrant salad featuring tender chicken, fresh vegetables, and a tangy-sweet dressing.
Combine the red wine vinegar and honey in a mixing bowl, stirring until well blended.
Use a whisk to ensure the honey dissolves completely into the vinegar.
Add the oregano, salt, black pepper, and cayenne pepper to the dressing base and mix thoroughly.
Taste the dressing and adjust the seasoning to your preference.
Marinate the chicken breasts in 1/4 cup of the prepared dressing for at least 2 hours in the refrigerator.
For best results, let the chicken marinate overnight.
Heat olive oil in a non-stick pan over medium heat. Cook the chicken until fully cooked and juices run clear, about 6-8 minutes per side.
Ensure the pan is hot before adding the chicken to achieve a nice sear.
Remove the chicken from the pan and let it rest. In the same pan, add the onion, mushrooms, and reserved marinade, cooking for 2-3 minutes.
Stir frequently to prevent the vegetables from sticking to the pan.
Add the spinach to the pan and toss until just wilted, about 1 minute.
Avoid overcooking the spinach to maintain its vibrant color.
Slice the rested chicken and add it to the pan along with the radishes. Toss everything together to combine.
Slice the chicken against the grain for tender pieces.
Serve the salad warm, garnished with additional fresh herbs if desired.
Pair the salad with a slice of crusty bread for a complete meal.
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