Teriyaki Mushroom, Spinach, and Chicken Salad

This recipe was from the September issue of Cooking Light magazine. The salad is quick and easy with a nice medium sauce. I love that the spinach is soften and retains a little bite.

Ingredients:
2 tablespoons oil
8 ounces skinless, boneless chicken breast, cut into small pieces
1/2 teaspoon black pepper
1/4 teaspoon salt
3 cup sliced mushroom caps
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
3 tablespoons lower-sodium soy sauce
3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
1 teaspoon rice vinegar
5 cups baby spinach

Directions:
1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.
2. Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.