Sweet Corn, Peach & Honey Mustard Chicken Salad

1. 1

   Combine chicken breasts, soy sauce, honey mustard and salt and pepper in a bowl.

2. 2

   Toss to coat and let it marinate for at least 2 hours, up to 24 hours.

3. 3

   Heat a medium skillet over medium-high heat.

4. 4

   Add olive oil and cook chicken breast strips for about 3 minutes per side, until fully cooked but still moist.

5. 5

   Remove from heat and shred the chicken using your preferred method (a food processor or two forks, etc).

6. 6

   Set aside.

7. 7

   Combine peaches, basil and corn in a large bowl.

8. 8

   Add shredded chicken, season with salt and pepper to taste and toss to combine.

9. 9

   Eat alone as a salad or rolled in a tortilla with Greek yogurt and avocado.

* Per serving · 4 servings · Values may vary.

No additional tips available.