Tip the cous cous into a saucepan and pour over 400ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated. Leave to cool whilst preparing the salad.
Tip the Florette salad, spring onions, tomatoes and herbs into a large mixing bowl. Pour in the olive oil, and the lemon juice and mix well.
Add olive oil to the chicken strips and coat them well. Heat the griddle pan and when smoking add in the chicken strips. Cook for 5 minutes each side or until cooked through.
Toss the salad mix and cous cous together and arrange on plates.
Pile the chicken on top and serve!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
