• Preheat grill to high.
• Cut tomato into thin wedges. 
• Slice cucumber into thin half-moons. 
• Cut or tear pita bread into bite-sized pieces. 
• 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 to taste with salt
and pepper. 
• Toss to coat and grill in the oven until golden, 
8-10 minutes, turning halfway.
• 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 through when it is no longer 
pink inside. 

• Remove pan from heat, then 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!