Categories: Salads, Main dish, Side dish 
      Yield: 6 servings 
  
    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. 
   
  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