Italian Asparagus Rice Salad

Recipe Ingredients

1/4 cup	36g / 1.3oz	Parmesan cheese
1/4 cup	36g / 1.3oz	Style-style breadcrumbs
4		Halves chicken breasts, boneless,
		Skinless
1 tablespoon	15ml	Olive oil
6 cups	240g / 8.5oz	Spinach leaves - torn, stems removed
3 cups	711ml	Cooked rice - cooled (cooked in chicken broth)
1 lb	454g / 16oz	Asparagus - blanched and cut into 1" pieces
2		Plum tomatoes - sliced
1/2 cup	31g / 1.1oz	Red onion - sliced
1/3 cup	78ml	Walnuts - toasted
2 tablespoons	30ml	Fresh basil - chopped
2/3 cup	157ml	Vinaigrette salad dressing

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup parmesan cheese

1/4 cup style-style breadcrumbs

4 halves chicken breasts, boneless,

skinless

1 tablespoon olive oil

6 cups spinach leaves -- torn, stems removed

3 cups cooked rice -- cooled

-- (cooked in chicken broth)

1 pound asparagus -- blanched

-- and cut into 1" pieces

2 plum tomatoes -- sliced

1/2 cup red onion -- sliced

1/3 cup walnuts -- toasted

2 tablespoons fresh basil -- chopped

2/3 cup 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.

Source:
Rice and Chicken - New Ideas for Old Favorites from The USA Rice Council

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