3 tbsp — olive oil 

5 tbsp — balsamic vinegar 

1 tbsp — honey 

1/4 tsp — crushed red pepper

2 tbsp — olive oil 

1 pound — chicken breast 

12 ounces — fresh asparagus, trimmed and cut into 2-inch pieces

1 head — of fresh kale, chopped

1 cup — shredded carrot

2 — small tomatoes, seeded and chopped

DIRECTIONS
1 In a small bowl, stir together salad dressing, balsamic vinegar,
honey, and crushed red pepper. Set aside.
2 In a large skillet, heat oil over medium-high heat. Add chicken; cook for
5 to 6 minutes or until chicken is tender and no longer pink, turning once.
Add half of the dressing mixture to skillet; turn chicken to coat.
3 Transfer chicken to a serving platter; cover and keep warm.
4 Add asparagus, carrots and kale to skillet. Sauté for 4-5 minutes.
5 Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute,
scraping up browned bits from bottom of skillet. Drizzle the dressing mixture
over chicken and vegetables. Garnish with chopped tomato