Chicken over Warm Kale and Asparagus Salad Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Allison Livingston
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 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
|
|
Directions: |
Directions: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. |
|
|