Grilled Chicken with Grape and Spinach Salad

Preparation: 8 minutes

Cooking: 10 minutes

Serves 4

4 chicken thighs, skin removed

100 ml plain yogurt

¼ tspn grainy mustard

100 ml sour cream

1 bunch English spinach, washed

1 avocado, peeled and sliced

1 punnet cherry tomatoes

½ cup walnut pieces, roughly chopped

¼ cup chopped spring onions

1 cup flame seedless grapes

Pre-heat a frying pan or barbecue on medium heat. Cook chicken thighs until golden brown and cooked through. Set aside. Combine yogurt, mustard and sour cream. Mix well. Thin with a little lemon juice if required. Place English spinach on four individual serving plates and top with avocado, tomatoes, walnuts, spring onions and grapes. Pour dressing over salad and serve alongside cooked chicken.