Sweet Peach Chicken and Greens

I liked this salad recipe, however when I made it we ended up not eating it right away so it turned out to be a little soggy and wilted. The flavors were really good...though I doubt I'd make it again as I'm not used to a salad being so sweet. I had chosen this recipe because I wanted to make something using Nanqi's yummy homemade peach jam that she had given to me.

Recipe from Rachael Ray Magazine, Aug 08

1 1/2 cups peach jam 3 tablespoons honey 2 tablespoons Dijon mustard 3 skinless, boneless chicken breasts (about 2 pounds) Salt and pepper

2 carrots 3 white peaches, thinly sliced 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced One 10-ounce bag mixed greens

Directions:
1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.