Italian Asparagus Rice Salad
44
44
Ingredients
| ¼ | cup |
Parmesan cheese
|
|
| ¼ | cup |
bread crumbs
italian style |
|
| 4 | each |
chicken breast halves, boneless, 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
|
|
| ½ | cup |
red onion
sliced |
|
| ⅓ | cup |
walnuts
toasted |
|
| 2 | tablespoons |
basil
chopped |
|
| ⅔ | cup |
salad dressing, vinaigrette
|
* |
Directions
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.
Nutrition Facts
Serving Size 515g (18.2 oz)Amount per Serving
Calories 85517% of calories from fat
% Daily Value *
Total Fat 16g
24%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 79mg
26%
Sodium 260mg
11%
Total Carbohydrate
43g
43%
Dietary Fiber 7g
30%
Sugars g
Protein
94g
Vitamin A 115%
•
Vitamin C 49%
Calcium 23%
•
Iron 37%
* based on a 2,000 calorie diet
How is this calculated?
