In a bowl, mix together the olive oil, mustard, honey, garlic and lemon juice. Combine well. Add in the chicken pieces and insure they are well covered in the mixture. Cover in cling film and put in the fridge for at least 30 minutes or up to 4 hours, to let the flavours develop.
I used a mandolin to slice the salad ingredients, it looks pretty on the final plate, but of course you can just use a knife. I placed a layer of spinach at the bottom and the layered up the cucumber, radishes and peppers, I sliced the courgettes lengthways to create ribbons (very on trend right now!) and then sprinkled the walnuts over the top to bring in some extra texture.
When you are ready to cook the chicken, heat a large frying pan on a medium-high heat. No need to add any oil. Place the chicken and all of the marinade into the pan and cook for around 10 minutes until the chicken is ready. Keep stirring so that the honey doesn't stick to the pan.
Place the chicken on top of the salad and serve up.
Nutritional values are based on one of three servings.