Place half the spring onion into a bowl with the flatleaf parsley, chilli flakes, lime and mixed spice. Using a hand blender, blend until smooth.
Toss the chicken into the bowl and stir to coat.
Heat a frying pan until hot, then add one tablespoon of olive oil and the chicken and stir fry for 2-3 minutes.
Add the rest of the spring onions and cook for a further two minutes.
Meanwhile, toss the salad leaves with the olive oil and vinegar and place on a serving plate.
Add the chicken and scatter over the nuts. Serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).