Chicken, rice and quinoa salad

1 Cook rice mix following packet directions. Leave for a few minutes in bag then place in a large salad bowl.

2 Thinly slice chicken. Heat a non-stick pan with oil spray and cook chicken for 3-4 minutes or until lightly golden. Remove and set aside.

3 Wipe out pan and re-spray with oil. Add eggplant and cook for 3-4 minutes, turning once.

4 Remove and add to rice mix with chicken, avocado, tomatoes, spinach and walnuts. Add dressing and serve.