Recipe: Chicken, spinach and soft-boiled egg salad

Preparation: 15 mins

Cooking: 10 mins

650g Chicken breasts, thickly sliced

1 lemon, halved

80ml (1/2 cup) extra virgin olive oil

2 springs rosemary, leaves picked

1 large clove garlic, thinly sliced

2 tbs wholegrain mustard

1 tsp honey

4 eggs, at room temperature

250g baby spinach

4 slices toasted bread, cut into cubes

1. 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 toass to coat the chicken.
2. 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.
3. 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.
4. 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.
5.  Add spinach and dressing to the bowl and toss to combine. Divide salad among bowls.
6. 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.