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Chicken over Warm Kale and Asparagus Salad
Recipes
Chicken over Warm Kale and Asparagus Salad
4 servings
35 minutes total

Ingredients

  • 3 oz shallots
  • 0.75 oz fresh basil
  • ½ lb fresh asparagus spears
  • 1 ¾ lb boneless, skinless chicken breasts
  • 1 ¼ teaspoons garlic-herb seasoning, divided
  • 2 tablespoons canola oil
  • 1 package grape tomatoes (about 10 oz)
  • ¼ cup red wine vinegar
  • 3 tablespoons granulated sugar
  • 5 oz baby kale
  • ¼ cup grated Parmesan cheese

Steps

    1. Chop shallots and basil (½ cup). Cut asparagus into 1-inch-long pieces, discarding tough root ends.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle chicken with 1 teaspoon seasoning (wash hands). Place oil in pan, then add chicken; cook 4–5 minutes on each side until browned.
    3. Reduce heat to low. Stir in tomatoes and shallots; cook and stir 2–3 minutes until tomatoes soften. Combine vinegar and sugar, then stir into pan; cook 8–10 minutes, turning chicken occasionally, 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 ¼ teaspoon seasoning into pan; cook 1 minute or until kale is wilted. Transfer salad to serving plates; slice chicken and arrange on top of salad. Sprinkle with cheese; serve.

Amount per ¼ recipe serving: Calories 380, Total Fat 13g, Sat Fat 2.5g, Trans Fat 0g, Chol 115mg, Sodium 330mg, Total Carb 20g, Fiber 3g, Total Sugar 14g, (Incl. 9g Added Sugars), Protein 45g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 15%