This honey mustard chicken salad with sweet corn and peaches is a summery, mayo-less light lunch you’ll love.

Any time I make chicken salad I’m reminded of that Newleywed’s episode with Jessica Simpson and the whole Chicken of the Sea debacle.

I’ve never actually used canned chicken to make it (see yesterday’s post for explanation on my canned fish & meat aversion) but just the mention of the dish brings me back to college, watching that show with my roommates (along with every other awesome MTV show of the early 2000s) in complete envy of her, her hot husband and their awesome house.

honey mustard chicken salad with corn and peaches
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That’s like the ultimate branding, seeing something and immediately associating it with something else, right?

Companies would kill for that.

Too bad I’m sure that’s not exactly what Chicken of the Sea had in mind for their product.

chicken salad with corn, peaches and honey mustard

Fast forward 10 years, she’s divorced, engaged to someone not even remotely as hot (in my opinion) and having to deal with a newborn.

I’m not so envious anymore.

Although, I wouldn’t mind the $1 million contract to get my ass in shape. Somehow, 99% of the population has to pay to lose weight and then the people that can more than afford it get handed million dollar contracts to do so. That makes sense.

Oddly enough, chicken salad made another mental connection for me last night as I ate the leftovers of this on the couch at 9pm…apple seeds are poisonous.

Did you know that?! No? Well then, you should watch the GI Joe cartoon episodes circa 1983 like my husband does every morning and night.

Last night they were fighting a germ blob that was about to take over New York City and kill millions if they didn’t stop it. Of course, the only way to do that was to feed it apples because it would overdoes on the poisonous seeds and blow up. Duh.

Traditional bombs would’ve just caused mitosis (can you believe GI Joe used terminology like that?! I think 80% of that cartoon went over my head as a kid) and the blob would actually multiply.

I started laughing in my “I can’t believe you watch this stupid childhood show, you’re 32.” kind of way when Ulysses got all defensive and pointedly told me to google it because apple seeds really are poisonous.

Of course I did expecting to win this one and maybe get control of the Netflix remote for the remainder of the night and that’s when Wiki answers let me down.

Apple seeds…cyanide…who the hell knew?! And here we are using rhymes and promises of keeping the doctor away to get kids to eat one.

corn, peach and honey mustard chicken salad

Thankfully, there’s no apples in this chicken salad (for that, check out this honey chicken salad with apples and sage recipe or this honey mustard chicken and Brussels sprouts recipe).

Just peaches, fresh summer corn and chicken that’s been marinated in a soy honey mustard.

Not poisonous and deliciously perfect for summer.

Try these other chicken salad recipes too:
Turmeric Chicken Salad
Southwest Ranch Chicken Salad Cheddar Melt
Garlic Yogurt Chicken Salad Sandwich with Sun Dried Tomato Spread

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Sweet Corn Peach and Honey Mustard Chicken Salad

Servings: 2 servings
Prep: 2 hours
Cook: 6 minutes
Total: 2 hours 6 minutes
honey mustard chicken salad with corn and peaches
This honey mustard chicken salad with sweet corn and peaches is a summery, mayo-less light lunch you’ll love.


  • 2 thin sliced chicken breasts
  • 2 tablespoons soy sauce
  • 3 tablespoons honey mustard
  • salt & pepper
  • 1 tablespoon extra virgin olive oil
  • 1 peach, chopped
  • 2 ears of corn on the cob, kernels sliced off
  • 1/4 cup basil leaves, chopped


  • Combine chicken breasts, soy sauce, honey mustard and salt & pepper in a bowl.
  • Toss to coat and let marinate for at least 2 hours, up to 24 hours.
  • Heat a medium skillet over medium-high heat.
  • Add olive oil and cook chicken breasts for about 3 minutes per side, until fully cooked but still moist.
  • Remove from heat, place in stand mixer and shred on a medium speed. Or, shred by hand.
  • Set aside.
  • Combine peaches, basil and corn in a large bowl.
  • Add shredded chicken, season with salt and pepper to taste and toss to combine.
  • Eat alone as a salad or rolled in a tortilla with greek yogurt and avocado.


Serving: 1SERVINGCalories: 482kcalCarbohydrates: 31gProtein: 42gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 17gCholesterol: 109mgSodium: 1428mgFiber: 4gSugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. I would never have thought to put a peach in the chicken salad. I love peaches, so I bet I would love this recipe!

  2. This looks fantastic! PS: I found this post through a link on another blog…when I go to your home page I still see the PW chicken recipe from last week. Not sure why or if it’s just me?

  3. I was obsessed with that show. I was obsessed with her. I told myself I was going to change my name to Jessica after I graduated college. And then I grew up haha…but yeah, I agree, Nick Lachey is hot! But he’s with someone hotter now so good for him ;) I’m on board with all the flavors in this dish, sounds just lovely!

  4. I was all for this salad and now I’m wrapped up in the whole apple seed bit. Really?!