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❝ INGREDIENTS

▪ 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 tablespoons wholegrain mustard
▪ 1 teaspoon honey
▪ 4 eggs, at room temperature
▪ 250g baby spinach
▪ slices toasted bread, cut into cubes

❝ Preparation of

➺ To marinate the chicken, place in a large bowl and squeeze over the juice of half a lemon. Add 1 tablespoon 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 4 1/2 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. Scatter with toasted bread cubes and serve.

ϟ Tip: For eggs with a yolk that’s still soft but not runny, increase the cooking time to 6 minutes, and for hard-boiled eggs, increase to 8 minutes.