Hot peppered chicken and spinach salad (3 points per serving)

1. Preheat the oven to Gas Mark 6/200C/fan oven 180C. Line a baking sheet with non stick baking parchment. 2. Season the chicken breasts generously with the mixed pepper and spray them lightly with low fat cooking spray. Place the chicken on the prepared baking sheet and roast it for 20 minutes. 3. Core the apple and slice it thinly. Toss it together with the lemon juice and baby spinach leaves and divide the mixture between two plates. 4. Mix the yogurt with the chives. Slice each chicken breast on the slant - each breast should give 5-6 slices. Pile the slices randomly on top of the spinach and apple. Drizzle with the yogurt and chive dressing, and serve. tip: Add the chicken while it is still warm, this way it begins to just wilt the spinach.