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| 1/4 Tasse | parmesan |
| 1/4 Tasse | Italian-style breadcrumbs |
| 4 | Chicken breast halves (boneless, skinless) |
| 1 Esslöffel | olive oil |
| 6 Tasse | Torn spinach leaves stems removed |
| 3 Tasse | Cooked rice; cooled (cooked in chicken broth) |
| 1 x ca. 450 g | Asparagus; blanched and cut into 1" pieces |
| 2 | Plum tomatoes; sliced |
| 1/2 Tasse | red onion sliced |
| 1/3 Tasse | Walnuts toasted |
| 2 Esslöffel | basil chopped, fresh |
| 2/3 Tasse | Vinaigrette salad dressing |
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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
Reprinted with permission from The Usa Rice Council Electronic format courtesy of Karen Mintzias
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