Preheat your oven to 200°C. Halve, peel and thinly slice the shallot. Lay a chicken fillet on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other fillet(s). Season the chicken with salt and pepper. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the chicken and fry, turning occasionally, until golden on both sides, 4-5 mins. Lower the heat to medium and add the shallot and ground coriander to the pan. Cook, stirring occasionally, until the shallot is soft and the chicken cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, tear the ciabatta into roughly 2cm pieces and pop on a lined baking tray. Drizzle with oil and season with salt and pepper. Bake on the top shelf of your oven until golden, 6-8 mins. Drain and rinse the butter beans in a sieve. Halve the cherry tomatoes.

In a small bowl, mix together the red wine vinegar, honey and olive oil (see ingredients for amount). Season with a pinch of salt and pepper. Set aside.

When it is cooked through, remove the chicken from the pan, pop onto a plate and cover in foil to keep warm. Add the cherry tomatoes and butter beans to the now empty pan. Cook for 2 mins, then stir in the spinach a handful at a time to wilt it. Remove the pan from the heat and tip the contents into a mixing bowl.

Add the ciabatta croutons to the bowl and pour over the dressing. Toss everything together and season to taste with salt and pepper if needed. Slice the chicken into thin strips. Share the salad between your bowls and top with the chicken. Enjoy!