Italian Asparagus Rice Salad
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
Parmesan cheese
|
|
| 59 | ml |
bread crumbs
italian style |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
olive oil
|
|
| 1.4 | l |
spinach
torn, stems removed |
|
| 7.1E+2 | ml |
rice
cooked in chicken broth, cooled |
|
| 453.6 | g |
asparagus
blanched, cut into 1" pieces |
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| 118 | ml |
red onion
sliced |
|
| 79 | ml |
walnuts
toasted |
|
| 3E+1 | ml |
basil
chopped |
|
| 158 | ml |
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.
