Italian Asparagus Rice Salad
1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves-- (boneless, skinless)
1 tb Olive oil
6 c Torn spinach leaves -- stems removed
3 c Cooked rice -- cooled -- (cooked in chicken broth)
1 lb Asparagus -- blanched -- and cut into 1" pieces
2 Plum tomatoes -- sliced
1/2 c Sliced red onion
1/3 c Walnuts -- toasted
2 tb Chopped fresh basil
2/3 c 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.
Source: Rice & Chicken - New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves-- (boneless, skinless)
1 tb Olive oil
6 c Torn spinach leaves -- stems removed
3 c Cooked rice -- cooled -- (cooked in chicken broth)
1 lb Asparagus -- blanched -- and cut into 1" pieces
2 Plum tomatoes -- sliced
1/2 c Sliced red onion
1/3 c Walnuts -- toasted
2 tb Chopped fresh basil
2/3 c 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.
Source: Rice & Chicken - New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
No comments:
Post a Comment