Recipe - Italian Asparagus Rice Salad

One fourth cup Parmesan cheese
One fourth cup Italianstyle breadcrumbs
4 Chicken breast halves
(boneless, skinless)
1 tablespoon Olive oil
6 cup Torn spinach leaves
stems removed
3 cup Cooked rice; cooled
(cooked in chicken broth)
1 pound Asparagus; blanched
and cut into 1" pieces
2 Plum tomatoes; cut or sliced up
One half cup Sliced red onion
1/3 cup Walnuts; toasted
2 tablespoon Chopped fresh basil
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 mediumhigh 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip