Method:
1 Combine lemon juice, rice wine, soy sauce and honey in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until marinade comes to the boil. Set aside to cool.
2 Place chicken in bowl. Pour half the cooled marinade over chicken. Turn to coat. Reserve remaining marinade.
3 Heat oil in a frying pan over medium-high heat, cook chicken for 3-4 minutes each side or until cooked through, rest chicken for 5 minutes and then thickly slice.
4 Combine tomato, onion, spinach, coriander and reserved marinade in a bowl.
5 Place salad on plate, and top with thickly sliced chicken to serve.
