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Chicken over Warm Kale and Asparagus Salad Recipe

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This recipe for Chicken over Warm Kale and Asparagus Salad, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allison Livingston


1 (3-oz) package shallots, coarsely chopped
½ cup fresh basil leaves, coarsely chopped
½ lb fresh asparagus spears
1 ¾ lb boneless, skinless chicken breasts
1 ¼ teaspoons garlic/herb seasoning, divided
2 tablespoons canola oil
1 pint grape tomatoes
3 tablespoons sugar
¼ cup red wine vinegar
1 (5-oz) container kale salad blend
¼ cup grated Parmesan cheese

Prep: Chop shallots and basil. Cut asparagus into 1" long pieces, removing tough root end.

Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with 1 teaspoon garlic/herb seasoning (wash hands). Place oil in pan, then add chicken; cook 4–5 minutes on each side or until browned.
Reduce heat to low. Stir in tomatoes and shallots; cook and stir 2–3 minutes or until tomatoes are softened.
Combine vinegar and sugar, then stir into tomato mixture; cook 8–10 minutes, turning chicken occasionally, or until liquid has reduced by about one-half and chicken is 165°F. Remove chicken from pan; let stand 5 minutes to rest.
Stir kale, basil, asparagus, and remaining 1/4 teaspoon seasoning into tomato mixture; cook 1 minute or until salad is wilted.

Transfer salad to serving plates; slice chicken and arrange on top of salad. Sprinkle with cheese; serve.




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