Publix Aprons

Chicken over Warm Kale and Asparagus Salad

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


1 (3 oz) package shallots
1/2 cup fresh basil leaves
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
1/4 cup red wine vinegar
3 tablespoons sugar
1 (5 oz) package kale salad blend
1/4 cup grated Parmesan cheese


  • Chop shallots and basil.
  • Cut asparagus into 1-inch-long pieces, discarding tough root ends.


  1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with 1 teaspoon 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 salad blend, 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

Amount per 1/4 recipe serving: Calories 390, Total Fat 13.00g, Sat Fat 2.50g, Trans Fat 0.00g, Chol 115mg, Sodium 340mg, Total Carb 21g, Fiber 3.50g, Sugars 14g, Protein 45g, Calc 10%, Vit A 90%, Vit C 60%, Iron 15%

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