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.
