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These make for a great casual, easy peasy Summer supper!
Whisk together the olive oil, mustard, vinegar, honey and tabasco in a shallow dish.
Cut the chicken breasts into strips.
Add the marinade to the chicken and leave to marinate for 30 minutes.
Prepare the salad: coarsely grate the carrots and shred the baby gem lettuce.
Combine the yoghurt, mayonnaise, fennel seeds, lemon juice and oil in a bowl, and season to taste.
Add the salad and toss with the ingredients.
Place a large pan over a high heat and add the chicken and marinade.
Fry, without moving, for a good few minutes before turning over, allowing it to become lovely and sticky.
Lightly toast and split the pittas.
Pile the salad and chicken into the pitas and serve.
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