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 teaspoon garlic/herb seasoning, divided
2 tablespoon canola oil
1 pint grape tomatoes
3 tablespoon 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 saute 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 degrees 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. Serves 4.