Heat olive oil and seal the chicken in a pan. Colour both sides. Sprinkle the mixed spice on both sides and add the soy sauce. Once cooked set the chicken aside.
While the chicken is cooking in another pan gently soften the diced apple with a little water. Set aside some of the apple to use as a bed for the chicken when serving.
Add the butter and chicken stock to the juices remaining in the pan you cooked the chicken in and reduce to make a sauce. Add the softened apple and 1 tbsp coriander, and stir to combine.
Mix a dash of balsamic vinegar and 2 tbsp olive oil to make a vinaigrette. Place blanched green beans, rocket, lettuce, coriander and mint in serving bowl and coat with the vinaigrette.
Arrange the chicken on a bed of the apple (set aside), and surround with the apple sauce with the roast apple warm out of the oven to one side. Garnish with mint and coriander and serve with the salad.
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