Spray a char-grill or frying pan with oil, then heat. Season chicken with salt and pepper and cook for 3-4 minutes on each side or until just cooked through. Transfer to a plate and cover with foil.
Blanch snow peas and broccolini in a saucepan of lightly salted boiling water until tender, drain and add spinach leaves. Divide vegetables between serving plates. Slice chicken and arrange on top. Drizzle with dressing and serve with crusty bread.
Combine rind and juice of an orange in a screw top jar with honey and wholegrain mustard. Shake well to combine.