1/4 cup Parmesan cheese
1/4 cup Italian-style breadcrumbs
4 Chicken breast halves -- - (boneless, skinless
1 tablespoon Olive oil
6 cups Torn spinach leaves -- - stems removed
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 pound Asparagus -- blanched
and cut into 1' 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 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.
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