ITALIAN ASPARAGUS RICE SALAD

Serving Size : 6   
Categories : Salads Main Dish
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 cup Parmesan cheese [23 g]
1/4 cup Italian-style breadcrumbs [28 g]
4 Chicken breast halves -- - (boneless, skinles
1 tablespoon Olive oil
6 cups Torn spinach leaves -- - stems removed [40 g]
3 cups Cooked rice -- cooled [360 g] (cooked in chicken broth)
1 pound Asparagus -- blanched [500 g] and cut into 1" pieces
2 Plum tomatoes -- sliced
1/2 cup Sliced red onion [90 g]
1/3 cup Walnuts -- toasted [33 g]
2 tablespoons Chopped fresh basil
2/3 cup Vinaigrette salad dressing [150 g]

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 aqnd Chicken - New Ideas for Old Favorites Reprinted with
permission from The USA Rice Council Electronic format courtesy of Karen
Mintzias