1.Combine the water and stock in large frying pan; bring to a boil. Add chicken; return to a boil. Reduce heat; simmer, covered, about 10 minutes or until cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. Slice chicken thinly.
2.Segment peeled grapefruit over large bowl to catch juice; add grapefruit segments to bowl with chicken, onions, chilli, coriander, nuts and spinach.
3.Place remaining ingredients in small jug; whisk until sugar dissolves. Pour dressing over salad; toss gently to combine.
Brown sugar can be used in place of palm sugar.Note