Step 1

Combine the peri-peri sauce, olive oil, honey, lemon and seasoning and mix well. Pour over the chicken breasts and marinade for at least 10 minutes.

Step 2

While the chicken is marinating, char the corn, brush the corn with olive oil and place in a hot griddle pan, rotating every few minutes until the corn is charred all over. Remove and set aside.

Step 3

To cook the chicken, place the chicken on the hot griddle pan you used for the corn and cook for 2-3 minutes per side or until the chicken is cooked to your preference.

Step 4

Remove from the pan and allow to rest for 10 minutes.

Step 5

To assemble the salad, place the salad leaves, sliced avocado, cherry tomatoes, olives and feta cheese on a large platter. Slice the corn kernels off the cobs and add to the salad.

Step 6

Slice the grilled chicken and place on the salad then dress with olive oil, lemon juice and season to taste.

Step 7

Serve immediately.

Step 8

*If you are planning to pack this for lunch, keep the dressing separate and dress just before serving.