Publix Aprons

Chicken over Warm Kale and Asparagus Salad

Chicken over Warm Kale and Asparagus Salad
Servings:
4
Total Time:
35 minutes

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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Nutritional Information

CALORIES (per 1/4 recipe) 390kcal; FAT 13.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 115mg; SODIUM 320mg; CARB 20g; FIBER 3.00g; SUGARS 14g; PROTEIN 45g; CALC 15%; VIT A 90%; VIT C 60%; IRON 20%

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