Make vinaigrette: 1. Mince garlic and whisk with vinegar, honey, mustard, and herbs. 2. Slowly pour in olive oil, whisking until emulsified. Set aside or store. Prep salad: 1. Slice onions and mushrooms. 2. Cube chicken. Make: 1. Cook bacon until crisp. Set aside and drain half of fat from pan. 2. Add onion and salt to skillet and cook over medium-low heat for 15 minutes, stirring occasionally. 3. Increase heat and add chicken and mushrooms and cook for 8 minutes, until chicken is cooked through. 4. Roughly chop bacon, return it to pan to reheat. Remove skillet from heat. 5. Place spinach in a bowl, toss with desired amount of vinaigrette, then add with hot toppings.
Make it your own by using your favorite mushrooms!