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Chicken Over Warm Kale and Asparagus Salad

8:28 AM, Dec 31, 2013   |    comments
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Total Time - 35 minutes

COOKING SEQUENCE
- Prepare salad through step 2 - 15 minutes
- Complete salad; serve - 20 minutes

MAKES 4 SERVINGS

Ingredients:
1 (3-oz) package shallots, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped
1/2 lb fresh asparagus spears
1 3/4 lb boneless, skinless chicken breasts
1 1/4 teaspoons garlic/herb seasoning, divided
2 tablespoons canola oil
1 pint grape tomatoes
3 tablespoons sugar
1/4 cup red wine vinegar
1 (5-oz) container kale salad blend
1/4 cup grated Parmesan cheese

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

Steps
1. 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.

2. Reduce heat to low. Stir in tomatoes and shallots; cook and stir 2-3 minutes or until tomatoes are softened.

3. 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.

4. 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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