In a food processor, add the 1 c. cilantro, 1/2 c. basil, 6 cloves peeled garlic, 1/2 c. olive oil, and 1 tsp salt and purée.
In a bowl, combine the chicken and the herb dressing.
In a large sauté pan with a lid, cook the chicken for about 10 minutes over medium-high heat.
Add the asparagus, kale, 2 tsp vinegar, and remaining 1/2 tsp salt.
Cover with a lid and continue to cook for another 10 minutes, or until the asparagus is tender.