Italian Asparagus Rice Salad
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)