Ingredients
- 4 chicken breast (halves)
- 350 gr rice (cooked)
- 350 gr asparagus
- 190 gr torn spinach leaves
- 160 ml vinaigrette salad dressing
- 60 gr italian-style breadcrumbs
- 60 gr onion (sliced red)
- 40 gr walnuts
- 20 gr parmesan cheese
- 16 ml olive oil
- 4 gr 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
