Warm Chicken Salad with Honey Mustard Dressing

2 tbsp olive oil
1 clove garlic, crushed
1 tsp grainy mustard
1 tsp honey
400g Tegel Lean & Lite Skinless Breast Fillets, cut into chunks
1 red onion, sliced
130g packet baby spinach
1 avocado, cut into chunks
1/2 punnet cherry tomatoes, cut in half
1 yellow pepper, cut into strips (optional)

Dressing:
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp yoghurt
1 tbsp grainy mustard
1 tsp honey

Combine the olive oil, garlic, grainy mustard and honey in a bowl. Add the chicken and mix well. If possible, cover and refrigerate for 30 minutes.

Heat a large non stick frying pan over low heat. Add the chicken and cook, stirring, for 5 minutes or until the chicken is golden. Add the red onion and continue cooking for a further 3 to 4 minutes, or until the chicken is cooked through. Keep warm.

Place the baby spinach, avocado, cherry tomatoes and yellow pepper on a serving platter. Top with the chicken and onion mixture and any pan juices. Drizzle with the dressing and serve immediately.

To prepare the dressing, combine all ingredients.