Italian asparagus rice salad

6 servings

Ingredients

Quantity Ingredient
¼ cup Parmesan cheese
¼ cup Italian-style breadcrumbs
4 Chicken breast halves (boneless, skinless)
1 tablespoon Olive oil
6 cups Torn spinach leaves stems removed
3 cups Cooked rice; cooled (cooked in chicken broth)
1 pounds Asparagus; blanched and cut into 1\" pieces
2 Plum tomatoes; sliced
½ cup Sliced red onion
⅓ cup Walnuts; toasted
2 tablespoons Chopped fresh basil
⅔ cup Vinaigrette salad dressing

Directions

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

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