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Italian Asparagus Rice Salad

 

34

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, High Fiber
 

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
cup walnuts
toasted
2 tablespoons basil
chopped
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.

 

* not incl. in nutrient facts

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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?

 

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