Layered chicken and spinach salad2

1. Heat 2 tablespoon oil in 12" skillet over medium-high heat.
2. Cook onion in oil, stirring occasionally, until tender.
3. Reducei heat to med. add chicken.
4. Cook uncovered about 5 minutes, turning frequently, until chicken is brown.
5. Add wine; reduce heat.
6. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Cover and refrigerate 2 hours or until cold.
7. Cut chicken into strips.
8. Mixi 1/3 cup oil, the lemon juice, 2 tablespoon rosemary, the basil, mint, salt and pepper.
9. Arrange 1/3 of the spinach in large bowl.
10. Top with 1/3 of the tomatoes and chicken.
11. Repeat twice with remaining spinach, tomatoes and chicken.
12. Drizzle with oil mixture.
13. Sprinkle with cheese.
14. Garnishi with rosemary leaves.