Title: ITALIAN ASPARAGUS RICE SALAD
Categories: Salads, Main dish, Side dish
Yield: 6 servings
1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves
-- (boneless, skinless)
1 tb Olive oil
6 c Torn spinach leaves
-- stems removed
3 c Cooked rice; cooled
-- (cooked in chicken broth)
1 lb Asparagus; blanched
-- and cut into 1" pieces
2 Plum tomatoes; sliced
1/2 c Sliced red onion
1/3 c Walnuts; toasted
2 tb Chopped fresh basil
2/3 c 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
