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