Make the dressing by whisking together the coffee, vinegar, honey and oil in a bowl.
Preheat oven and cook the Birds Eye Chicken Chargrills following the back of pack cooking instructions.
Combine the lettuce, spinach and cucumber in a large bowl and toss them in some of the coffee dressing.
Arrange the tossed leaves on a large plate or serving dish and top with the chicken, avocado, spring onions and tomatoes.
Once the Chicken Chargrills are cooked, slice them into diagonal pieces.
Drizzle over the rest of the coffee dressing and serve immediately.