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
- Chop shallots and basil.
- Cut asparagus into 1-inch 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.