Preheat oven broiler.
Brush chicken* with 2 tablespoons of honey mustard then broil for 6 to 8 minutes per side or until cooked through.
Meanwhile, drain oranges, reserving 3 tablespoons of the liquid in a medium bowl; add remaining honey mustard, the oil, vinegar and ginger; whisk mixture until well blended. Arrange spinach on a large platter.
Cut broiled chicken diagonally into thin slices and arrange over spinach; top with oranges and drizzle with dressing.
*LEANNE’S NOTE: If using leftover turkey, simply toss turkey with the 2 tablespoons of mustard and heat through a skillet (or leave it cold).