Step 1

Combine the paprika and half the oil in a small bowl. Rub oil mixture over the chicken to coat. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 4-5 mins each side or until cooked through.

Step 2

Meanwhile, heat the rice mixture in microwave following packet directions. Place in a large bowl. Stir in the spinach salad mix, capsicum, celery and onion. Whisk the vinegar, mustard and remaining oil in a bowl to combine. Add to salad and combine.

Step 3

Thinly slice the chicken and place over salad. Top with the cashews.