Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Parmesan cheese -- (cooked in chicken broth)
1/4 c Italian-style breadcrumbs 1 lb Asparagus; blanched
4 Chicken breast halves -- and cut into 1" pieces
-- (boneless, skinless) 2 Plum tomatoes; sliced
1 tb Olive oil 1/2 c Sliced red onion
6 c Torn spinach leaves 1/3 c Walnuts; toasted
-- stems removed 2 tb Chopped fresh basil
3 c Cooked rice; cooled 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.

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

Source: Rice Chicken - New Ideas for Old Favorites Reprinted with
permission from The USA Rice Council Electronic format courtesy of
Karen Mintzias

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