Basil Lime Chicken & Peach Kale Salad

0 In a measuring cup, combine juice from 2 limes, half of the olive oil, honey, half of the basil, garlic, soy sauce and salt. Stir well and taste. Place the sliced chicken in a big bowl or baking dish and pour the marinade on top. Let the chicken sit for 15 minutes up to 12 hours in the fridge, covered.
2 Combine the olive oil, balsamic vinegar, honey, Worcestershire sauce and salt and pepper in a small jar or container with a lid. Seal and shake well. Taste and adjust flavors as necessary. 
3 Heat a skillet over medium-high heat for 2 to 3 minutes. Add the remaining oil (1 tbsp) and swirl to coat the bottom of the pan. Without crowding the pan, add a few pieces of chicken. Cook the chicken on each side for 4-5 minutes; longer, if the pieces are thicker. Remove from the pan and set aside. Repeat until all the chicken has been cooked. 
4 Let the chicken rest and cool completely before slicing to assemble it with the salads. Hot chicken = soggy salad! 
5 Place 2 cups of kale in each container (deep containers are better for this) followed by 1/3 cup of corn, walnuts, and feta cheese. Divide the sliced peaches among each container along with the chicken. Top with remaining basil. Keep the dressing separate.