Ingredients
- 4 chicken breast (halves)
- 3 c rice (cooked)
- 1 lb asparagus
- 6 c torn spinach leaves
- 5/8 c vinaigrette salad dressing
- 1/4 c italian-style breadcrumbs
- 1/2 c onion (sliced red)
- 3/8 c walnuts
- 1/4 c parmesan cheese
- 1 tb olive oil
- 2 tb basil (chopped fresh)
- 2 slices tomatoes (plum)
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
