DRESSING:

2 tbsp. chopped fresh basil or 2 tsp. dried basil leaves, crushed
1/2 tsp. sugar
1 garlic clove, minced
1/3 c. oil
2 tbsp. lemon juice
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard

SALAD:

2 c. cubed cooked chicken
1/2 c. sliced peeled cucumber
6 radishes, chopped
1 (4.5 oz.) jar Green Giant whole mushrooms, drained
4 oz. (1 c.) cubed feta cheese
Spinach leaves

In small jar with tight-fitting lid, combine all dressing ingredients; shake well. In medium bowl, combine all salad ingredients except spinach. Add dressing; toss. Cover; refrigerate until serving time. Serve on spinach leaves on individual salad plates. 3 to 4 servings.