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Ingredients
3 boneless chicken breast fillets, all visible fat and skin removed olive oil spray 125 g/4 oz baby English spinach leaves 125 g/4 oz green beans, blanched 1 red onion, thinly sliced 2 tablespoons small capers, drained VINEGAR AND PRUNE DRESSING 8 pitted prunes 1 tablespoon fresh oregano leaves shredded rind of 1 lemon 1 teaspoon sugar 1/2 cup/125 mL/4 fl oz red wine vinegar

Instructions
1140 Kilogram 271 Calories per serving Medium Fibre Medium Fat 0.4 serve carbohydrates 1. Heat a nonstick char-grill or frying pan over a high heat. Lightly spray chicken with olive oil, add to pan and cook for 2-3 minutes each side or until tender. Remove from pan and set aside to cool. 2. To make dressing, place prunes, oregano, lemon rind, sugar and vinegar in a saucepan over a low heat, bring to simmering and simmer for 5 minutes. 3. To assemble salad, cut chicken breasts into thin slices. Arrange spinach, beans, onion, chicken and capers attractively on serving plates. Drizzle a little warm dressing over the salad and serve immediately. Serve any remaining dressing separately. Serves 4