Chicken, rice and quinoa salad

Step 1 Cook rice and quinoa mixture according to packet instructions; leave in bag to rest for 5 minutes. Put mixture in a large salad bowl.

Step 2 Spray a medium non-stick frying pan with cooking oil and set over medium–high heat. Cook chicken for 3–4 minutes, or until slightly golden. Transfer to a plate, cover to keep warm and set aside.

Step 3 Wipe pan to clean; spray with oil again. Add eggplant and cook for 3–4 minutes, turning once.

Step 4 Add chicken, eggplant and avocado to rice–quinoa bowl; toss with sun-dried tomatoes, baby spinach and walnuts.

Step 5 Drizzle salad with balsamic dressing and serve.