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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 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!
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.

 

 

 

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