Chicken over Warm kale and Asparagus Salad
(Adapted from Publix)
1 large shallot, 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 tsp Garlic-Herb seasoning (1 tsp garlic powder, divided plus whatever herbs you prefer, such as 1/4 tsp dried basil, divided)
2 TBSP canola oil
1 pint grape tomatoes
3 TBSP sugar
1/4 cup red wine vinegar
1 (5-oz) pkg kale
salt and pepper to taste
1/4 cup grated Parmesan cheese
Chop 1 shallot and 1/2 cup basil.
Cut asparagus into 1-inch long pieces, removing tough root end.
Preheat large sauté pan on medium-high 2-3 minutes. Pound chicken thin then season with 1 teaspoon garlic/herb seasoning.
Place 2 TBSP canola oil in pan, then add chicken; cook 4-5 minutes on each side or until browned.
Remove chicken to a plate. Reduce heat to low. Stir in a pint of tomatoes and the chopped shallots; cook and stir 2-3 minutes or until tomatoes are softened.
Combine 1/4 cup vinegar and 3 TBSP sugar.
Then stir the vinegar/sugar mix into tomato mixture. Add chicken back to the pan, and 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 of garlic powder and 1/4 tsp basil and salt and pepper to taste, 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.