Sweet Corn, Peach & Honey Mustard Chicken Salad

• 2 whole Thinly Sliced, Boneless Skinless Chicken Breasts
• 2 Tablespoons Soy Sauce
• 3 Tablespoons Honey Mustard
• 1 pinch Salt And Pepper
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Peach, Pitted And Chopped
• 1/4 cups Basil Leaves, Chopped
• 2 whole Ears Of Corn On The Cob, Kernels Sliced Off

1. Combine chicken breasts, soy sauce, honey mustard and salt and pepper in a bowl.
2. Toss to coat and let it marinate for at least 2 hours, up to 24 hours.
3. Heat a medium skillet over medium-high heat.
4. Add olive oil and cook chicken breast strips for about 3 minutes per side, until fully cooked but still moist.
5. Remove from heat and shred the chicken using your preferred method (a food processor or two forks, etc).
6. Set aside.
7. Combine peaches, basil and corn in a large bowl.
8. Add shredded chicken, season with salt and pepper to taste and toss to combine.
9. Eat alone as a salad or rolled in a tortilla with Greek yogurt and avocado.

chicken breasts, soy sauce, honey, salt, olive oil, basil, cob

Taken from tastykitchen.com/recipes/main-courses/sweet-corn-peach-honey-mustard-chicken-salad/ (may not work)