Italian Asparagus Rice Salad
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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