Chicken & Mushrooms Spinach Salad

I made this for dinner tonight in order to have flexible and ready-to-assemble lunches this week.  It was an experiment as I did not have a recipe, nor a complete plan as I started.  But,  I was pleasantly surprised!

Ingredients
-Chicken Breasts (boneless skinless)
-Crimini Mushrooms
-Onion (I used yellow)
-minced garlic
-olive oil
-spinach
-smoked gouda
-spices (I used Tony Cachere's, cracked pepper, crushed red pepper, sea salt, and actually added salsa in the end)

Process:
~ Heat EVOO in skillet on Med-High heat until fragrant,  then add chopped onions
~ Cook for 1-2 minutes and add sliced mushrooms and some minced garlic per your liking.  Then saute until mushrooms are tender and juicy.
~ Set aside mushroom/onions in separate bowl and heat a tablespoon of EVOO again on the skillet.  Meanwhile, season the chicken breasts as you like.  Add chicken to skillet and cook until pink is gone from center (about 4 minutes on each side - make sure the chicken breasts are then or butterfly them).  When I placed the chicken breasts in the skillet, I drizzled slightly with balsamic. Towards the end of the cooking, I added a few tablespoons of roasted red salsa for added moisture to the chicken.
~ As the chicken is resting for 5 minutes, wash and tear your spinach leaves to prep for the salad.  
~ Slice the chicken and add to salad.
~ Add the mushroom, onion and juices and toss for a minute to slightly wilt the spinach leaves.  (If you prefer more dressing, drizzle with balsamic vinegar).
~ Grate smoked gouda on top and serve!