Or "one last hoo-rah to summer in a bowl".
Labor Day is just around the corner, the nights are getting a little cooler, and school is officially back in session. That has end of summer/start of fall written all over it.
Yes, I have shoved a lot of burgers, berries, and chicken salads in your face the past couple of months and my seasonal gears will be switching soon but before they do I had to share my favorite chicken salad recipe I have made all summer. My favorite people. Seriously.
This one has a unique combo of corn, peaches, and fresh basil with a honey mustard-soy sauce dressing. It's sweet and salty and has a wonderful balance of summer tastes and textures- the perfect bowl to cap off the season and take just a little more advantage of the produce.
Sweet Corn, Peach and Honey Mustard Chicken Salad
Makes about 3 cups
1/2 tablespoon olive oil
1 1/3 cup sweet corn kernels
1/4 teaspoon pepper
Dash coarse salt
1 cup cooked and shredded chicken
1/2 peach, chopped
1/4 cup basil leaves, chopped
1 tablespoon soy sauce
2 tablespoons honey mustard
Heat olive oil in a small skillet over medium-high heat. Add in corn kernels and sprinkle with pepper and salt. Cook until warmed and golden (about 7 minutes). Set aside and let cool slightly.
Combine cooked chicken, peach, corn and basil in large bowl. In separate small bowl, stir together soy sauce and honey mustard. Pour over chicken mixture and toss to coat. Eat as desired!
Adapted from Running to the Kitchen.