Preheat the oven grill to medium heat. Line a baking sheet with aluminum foil. In a dish, beat the egg white with salt and pepper. Dip the chicken breast first in the beaten egg white and then roll in grated Parmesan. Place on the foil and put in the oven on the upper shelf for 15 minutes, turning once halfway through. The chicken should be golden and crispy.
Meanwhile, cook the potatoes and snap peas. Mix the diced potatoes and drained peas with the spinach, salt, pepper, and half of the honey mustard vinaigrette, arrange on two plates. Add the chicken sliced into strips and chopped olives, drizzle with the remaining sauce.
