Instructions

• If your chicken is not already cooked and diced: cook 1 lb (about 2 cups) boneless chicken breast until fully cooked (internal temperature 165°F), let cool, then dice into bite-sized pieces.
• In a medium bowl, whisk together 1/4 cup Dijon mustard and 2 tablespoons honey until smooth.
• Add the diced chicken, 1/3 cup chopped fresh cilantro, and 1/2 cup chopped roasted red peppers to the bowl.
• Gently stir everything together until the chicken and vegetables are evenly coated with the mustard-honey mixture.
• Season with salt and pepper to taste, stir again, and taste; adjust salt and pepper as needed.
• Serve immediately or chill before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.