Before starting, wash and dry all produce. Halve tomatoes. Core, then cut apple into 1/4-inch slices. Finely chop half the dill (all for 4 ppl).

Pat chicken dry with paper towels. Season chicken all over with garlic salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until chicken is golden-brown and cooked through, 3-4 min per side.**

Meanwhile, add mayo, vinegar, dill and 1/4 tsp sugar(dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.

Add tomatoes, apples and spinach to the bowl with dressing, then toss to combine.

Divide salad between plates. Top with chicken. Sprinkle crispy shallots over top.