Instructions: 1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In shallow bowl, with wire whisk, combine lemon juice, 1 teaspoon of the oil, the mustard, rosemary, garlic, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add chicken; turn to coat.

2. Transfer chicken to prepared broiler pan, reserving remaining lemon juice mixture; broil 4" from heat 3-4 minutes, until golden brown. Turn chicken; top with reserved lemon juice mixture. Broil 3-4 minutes longer, until golden brown and cooked through.

3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1 tablespoon oil, the orange juice, wine vinegar, sugar substitute, balsamic vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

4. Divide spinach, mushrooms and onion evenly among 4 plates, arranging vegetables in a circle.

5. Cut chicken into 1/4" slices; place one-fourth of the chicken slices in center of each salad. Drizzle each salad with one-fourth of the dressing.

Makes 4 servings .

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