Ingredients (serves 4)
- 650g chicken breasts, thickly sliced (see note)
- 1 lemon, halved
- 80ml (1/3 cup) extra virgin olive oil
- 2 sprigs rosemary, leaves picked
- 1 large clove garlic, thinly sliced
- 2 tbs wholegrain mustard
- 1 tsp honey
- 4 eggs, at room temperature
- 250g baby spinach
To marinate the chicken, place in a large bowl and squeeze over the juice of half a lemon. Add 1 tbs oil, rosemary and garlic to the bowl, and toss to coat the chicken.
To make dressing, squeeze juice from remaining lemon half into a small bowl. Add mustard, honey and remaining 60ml (1/4 cup) oil. Whisk to combine. Season with salt and pepper.
Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4½ minutes for soft-boiled eggs. Drain and refresh under cold water.
Preheat a chargrill pan over high heat, then cook chicken, in 2 batches, for 1 minute each side or until cooked through. Transfer to a large bowl. Add spinach and dressing to the bowl and toss to combine. Divide salad among bowls.
To gently crack egg shells, roll eggs on a counter. Peel shells, then carefully tear eggs in half and divide among salads.