Recipe: Italian Asparagus Rice Salad

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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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

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