• Preheat grill to high.
• Cut tomato into thin wedges. Slice cucumber into thin half-moons.
• Cut or tear pita bread into bite-sized pieces (see ingredients).
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken steaks, turning to coat. 

• Place pita chips on a lined oven tray with a drizzle with olive oil and season with salt and pepper.
• Toss to coat and bake until golden, turning halfway, 8-10 minutes. 
• Allow to cool slightly. 

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• Remove pan from heat, add the honey, turning chicken to coat. 

• To a large bowl, add cucumber, tomato, mixed salad leaves, pita chips and golden Goddess dressing. 
• Toss to coat and season to taste. 

• Slice chicken.
• Divide fattoush-style salad between bowls. Top with spiced chicken and flaked almonds to serve. Enjoy!