Mustard chicken and spinach salad

Instructions

1 Heat a large non-stick frying pan over medium heat. Add the walnuts and cook, stirring, for about 30 seconds, or until toasted. Finely chop and set aside.

2 Spray chicken with oil and add to the pan. Cook for about 3-4 minutes and turn. Brush the top with mustard and cook for a further 3 minutes, or until browned and cooked through. Transfer to a plate and set aside for 5 minutes to rest.

3 Combine the remaining ingredients (except walnuts) in a large bowl. Spoon among serving plates.

4 Use a large knife to cut the chicken into 2cm pieces and arrange over the salad. Sprinkle with the toasted walnuts and serve.