Quick Double Chermoula-Honey Chicken Salad
with Charred Capsicum & Babaganoush
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Pecan
These chermoula-honey chicken tenders deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pepitas and babaganoush, all ready to take you on a Middle Eastern flavour adventure! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
capsicum
1
tomato
1 sprig
spring onion
2 packet
chicken breast
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Thinly slice capsicum. Thinly slice cucumber into rounds. Thinly slice spring onion. Slice chicken breast into thin strips. • In a medium bowl, combine chicken, chermoula spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side. • Remove from heat and add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• To the bowl with the capsicum, add cucumber, spring onion, spinach & rocket mix and golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide golden goddess salad between bowls. • Top with Middle Eastern glazed chicken and babaganoush. • Garnish with pepitas. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Middle Eastern flavours, with the babaganoush and chermoula-honey chicken combo receiving particular praise.
- Ease of prep: Customers found this dish quick and easy to prepare, making it ideal for busy weeknights.
- Suggestions: Some preferred cucumber over tomato, while others added extra veggies or avocado for more substance.
- Portions: Several felt the meal was light; adding a grain or increasing chicken quantity could make it more filling.
- Customisation: The recipe is versatile; try swapping chicken breast for thighs to keep the meat juicier.
