ITALIAN ASPARAGUS RICE SALAD

1/4 cup parmesan cheese
1/4 cup Italian-style breadcrumbs
4 boneless, skinless chicken breast halves
1 tbsp olive oil
6 cups torn spinach leaves, stems removed
3 cups cooked rice, cooled (cooked in chicken broth)
1 lb asparagus, blanched and cut into 1-inch pieces
2 plum tomatoes; sliced
1/2 cup sliced red onion
1/3 cup walnuts, toasted
2 tbsp chopped fresh basil
2/3 cup 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.

Servings: 6
Source: The USA Rice Council