This dish is filling enough to stand on its own as a light meal, or it makes a beautiful side dish to your Italian meal. Walnuts, spinach, tomatoes and onions make it light and fresh, perfect for spring and summer.
Italian Asparagus Salad With Rice Recipe
1/4 cup Parmesan cheese               Â
1/4 cup Italian-style bread crumbs          Â
4 boneless, skinless chicken breast halves, thinly sliced                Â
1 tablespoon olive oil                  Â
6 cups torn spinach leaves, stems removed                    Â
3 cups cooked (in chicken broth) rice, cooled
1 pound asparagus, blanched and cut into 1-inch pieces
2 plum tomatoes, sliced
1/2 cup sliced red onion
1/3 cup walnuts, toasted
2 tablespoons chopped fresh basil
2/3 cup vinaigrette salad dressing
Combine cheese and bread crumbs in a medium bowl. Coat each chicken breast with bread crumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes, or until brown.
In large bowl, combine chicken, spinach, rice, asparagus, tomatoes, onion, walnuts and basil; toss well. Just before serving, pour dressing over salad and toss to coat. Yields 6 servings.
