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4-6 servings
suggest servings
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 1/4 | cup | bread crumbs | italian style |
| 4 | each | chicken breast halves, boneless and skinless | |
| 1 | tablespoon | olive oil | |
| 6 | cups | spinach | torn, stems removed |
| 3 | cups | rice | cooked in chicken broth, cooled |
| 1 | pound | asparagus | blanched, cut into 1" pieces |
| 2 | each | italian plum (roma) tomatoes | |
| 1/2 | cup | red onion | sliced |
| 1/3 | cup | walnuts | toasted |
| 2 | tablespoons | basil | chopped |
| 2/3 | cup | salad dressing, vinaigrette |
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.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 260mg | 11% |
| Total Carbohydrate 129.0g | 43% |
| Dietary Fiber 7.0g | 30% |
| Sugars 7.0g | |
| Protein 47.0g | 94% |
| Vitamin A | 115% | Vitamin C | 49% | |
| Calcium | 23% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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