Butterflied ras el hanout chicken breast with chopped salad

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  Cut each chicken breast along one side from top to bottom, but not all the way through, to gradually open each chicken breast like a book.

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  Put in a bowl with 1 tbsp of oil and the ras el hanout, then season well and toss to coat.

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  Heat a griddle or frying pan to medium and cook the chicken breasts for 5 minutes on each side until dark golden and cooked through.

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  Whisk all of the dressing ingredients with some seasoning and stir through the chopped salad. Serve with the chicken.