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Sweet Corn Peach and Honey Mustard Chicken Salad
This honey mustard chicken salad with sweet corn and peaches is a summery, mayo-less light lunch you’ll love.
Prep Time
2
hours
hrs
Cook Time
6
minutes
mins
Total Time
2
hours
hrs
6
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
corn peach and honey mustard chicken salad
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
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
Instructions
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.
Nutrition
Serving:
1
SERVING
|
Calories:
482
kcal
|
Carbohydrates:
31
g
|
Protein:
42
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
109
mg
|
Sodium:
1428
mg
|
Fiber:
4
g
|
Sugar:
15
g