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Publix Simple Meals

Chicken Over Warm Kale and Asparagus Salad

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


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

Chicken Over Warm Kale and Asparagus Salad

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.

Aprons Advice


-- Complete your meal with fruit salad, wheat bread, and apple pie for dessert.
-- If you have any leftovers, plan to roll them up in a tortilla for a quick and easy lunch.

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Chicken Over Warm Kale and Asparagus Salad

CALORIES (per 1/4 recipe) 380kcal; FAT 13g; CHOL 115mg; SODIUM 320mg; CARB 19g; FIBER 3g; PROTEIN 45g; VIT A 80%; VIT C 50%; CALC 15%; IRON 15%