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Italian Asparagus Rice Salad

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ cup Parmesan cheese
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¼ cup bread crumbs
italian style
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4 each chicken breast halves, boneless, skinless
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1 tablespoon olive oil
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6 cups spinach
torn, stems removed
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3 cups rice
cooked in chicken broth, cooled
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1 pound asparagus
blanched, cut into 1" pieces
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2 each italian plum (roma) tomatoes
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½ cup red onion
sliced
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cup walnuts
toasted
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2 tablespoons basil
chopped
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cup salad dressing, vinaigrette
*

Ingredients

Amount Measure Ingredient Features
59 ml Parmesan cheese
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59 ml bread crumbs
italian style
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4 each chicken breast halves, boneless, skinless
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15 ml olive oil
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1.4 l spinach
torn, stems removed
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7.1E+2 ml rice
cooked in chicken broth, cooled
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453.6 g asparagus
blanched, cut into 1" pieces
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2 each italian plum (roma) tomatoes
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118 ml red onion
sliced
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79 ml walnuts
toasted
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3E+1 ml basil
chopped
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158 ml salad dressing, vinaigrette
*

Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 515g (18.2 oz)
Amount per Serving
Calories 85517% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 260mg 11%
Total Carbohydrate 43g 43%
Dietary Fiber 7g 30%
Sugars g
Protein 94g
Vitamin A 115% Vitamin C 49%
Calcium 23% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 
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