1. 1. In a large bowl, toss baby spinach, shredded carrots, broccoli florets, diced onion, and button mushrooms.

2. 2. In a separate bowl, mix sriracha, extra-virgin olive oil, coarse salt, and mayonnaise to make the dressing.

3. 3. Cook boneless chicken until fully cooked and cut into bite-sized pieces.

4. 4. Add the chicken to the bowl of vegetables.

5. 5. Drizzle the spicy dressing over the salad and toss to combine.

6. 6. Serve the salad with a side of balsamic vinaigrette for extra flavor.