In a container combine first 6 ingredients and marinate chicken at least 1 hour in refrigerator. Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade; place in skillet and brown on both sides (be careful; honey burns easily). Reduce the heat to low, cover the pan and cook until done (about 10 minutes). Turn the heat off and allow to rest of a few minutes; then slice into bite-sized pieces. In the meantime, pour the water into a container with tight fitting lid. Add the dressing base and shake well. Add the extra virgin olive oil and shake again. Add yogurt and shake until well-blended. Put the spinach on individual plates. Drizzle yogurt-parmesan dressing over the salad. Arrange chicken pieces and sprinkle the sliced almonds over the top. Store unused dressing in the refrigerator for up to a week.
Per Serving: 291 Calories (58.8% from fat); 19g Fat (3g Sat, 15g Mono, 2g Poly); 21g Protein; 9g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 585mg Sodium. Food Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.