1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves
— (boneless, skinless) 1 tb Olive oil
6 c Torn spinach leaves
— stems removed 3 c Cooked rice; cooled
— (cooked in chicken broth) 1 lb Asparagus; blanched
— and cut into 1″ pieces 2 Plum tomatoes; sliced
1/2 c Sliced red onion
1/3 c Walnuts; toasted
2 tb Chopped fresh basil
2/3 c Vinaigrette salad dressing
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. Each serving provides: * 493 calories * 28 g. protein * 27 g. fat * 4 g. saturated fat * 37 g. carbohydrate * 4 g. dietary fiber * 51 mg. cholesterol * 781 mg. sodium Source: Rice & Chicken – New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias