Make the marinade: To a measuring glass, add 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 24 hours in the fridge.

Meanwhile, chop and prepare the remaining salad ingredients and set aside.

Make the dressing: Add the olive oil, balsamic vinegar, honey, Worcestershire sauce and salt and pepper to a small jar or container. Seal and shake well. Taste and adjust flavors as necessary.

Cook the chicken: heat up a skillet for 3-5 minutes (it needs to be hot!). Add the remaining oil (1 tbsp) and let it heat up for a minute or two. Making sure the chicken has enough space, add a few pieces to the pan. Try to get as little liquid in the pan as possible. Cook the chicken on each side for 4-5 minutes if they're thin pieces. You'll need to cook longer for thicker pieces. Set aside and repeat until all the chicken has cooked.

Let the chicken rest and cool down completely before slicing to assemble them with the salads. Hot chicken = soggy salads!

Assemble: add 2 cups of kale to each container (you'll have to really pack it in! Deep containers are better for this) followed by 1/3 cup of corn, walnuts, and feta cheese per container. Divided the sliced peaches between each container. Slice the chicken into pieces and divide it between the containers. Top with remaining basil. Keep the dressing separate.