Italian Asparagus Rice Salad
main dish, salads
1/4 cup parmesan cheese
1/4 cup italian-style breadcrumbs
4 chicken breast halves - (boneless,; skinless)
1 tablespoon olive oil
6 cup torn spinach leaves - stems removed
3 cup cooked rice; cooled - (cooked in chick
1 lb asparagus; blanched - and cut into 1
2 plum tomatoes; sliced
1/2 cup sliced red onion
1/3 cup walnuts; toasted
2 tablespoon chopped fresh basil
2/3 cup vinaigrette salad dressing
Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown. Remove chicken; place in large bowl. Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well. Just before serving pour dressing over salad; toss to coat.
Each serving provides: * 493 calories * 28 g. protein * 27 g. fat * 4 g. saturated fat * 37 g. carbohydrate * 4 g. dietary fiber * 51 mg. cholesterol * 781 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
Yield: 6 servings
