Wash and quarter the tomatoes. Wash the spring onions and cut into thin rings.
Wash the asparagus, peel the lower third and remove the woody ends. Halve the spears and cut into thin slices with a vegetable peeler.
Cut the chicken into strips and season with salt and pepper.
Halve and squeeze the lime juice. Peel and finely chop the garlic,then mix with the honey, mustard, 3 tbsp lime juice and 3 tbsp oil. Season with salt and pepper.
Heat the remaining oil in a pan and fry the chicken for 5 minutes over a high heat until golden on all sides.
Mix the spring onions, tomatoes, asparagus and chicken with the dressing and leave to stand for 10 minutes.
Meanwhile, wash the watercress, shake dry and roughly chop. Divide the watercress between bowls. Season the chicken salad with salt and pepper and serve on the watercress.