Italian Asparagus Rice Salad
Submitted by marslynne
Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis salad means business.
Crispy parmesan-crusted chicken sits atop a bed of rice, fresh asparagus, baby spinach, and juicy tomatoes, all brought together with a bright vinaigrette.
The toasted walnuts add crunch while fresh basil makes it sing.
Substantial enough for dinner, elegant enough for company.
Variations
- Swap chicken for grilled shrimp or seared salmon
- Use quinoa instead of rice for extra protein
- Add artichoke hearts or roasted red peppers for more Mediterranean flair
Kitchen Tips
- Cook the rice ahead and let it cool slightly for better texture
- Blanch the asparagus briefly to keep it bright green and crisp-tender
- Dress just before serving so the greens stay perky
Ingredients
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.
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