Cooking time: 15 minutes

Serves 4-6

What You Need

• 2 ears of fresh corn
• 1 lb of chicken breasts, cut into 1inch wide strips
• Olive oil
• Salt
• 1 tbsp Honey
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 1 pint baby tomatoes, halved
• 1 avocado, cut into bite-sized pieces
• 1 bunch of parsley, chopped (no hard stems)
• 1 lime, for juicing

How to Make it

1. Heat up your grill or grill pan. Shuck the corn and place directly on the hot grill. Rotate occasionally to char all the sides
2. Toss the chicken strips in a glug of oil, the honey and the Harissa. Then grill for about 4 minutes on each side
3. Meanwhile, cut the tomatoes, avocado, and parsley. Toss with a glug of olive oil, a pinch of salt and a squeeze of lime
4. Once the corn is charred, remove the kernels and add to the salad and toss with a squeeze of Harissa and more lime and salt if you’d like. Once the chicken is cooked through, add to the salad and serve