Title: Italian Asparagus Rice Salad
Categories: Salad Entree 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

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