Italian Asparagus Rice Salad

Italian Asparagus Rice Salad

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alyssa deckel



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  • 1/4 c
    parmesan cheese
  • 1/4 c
    italian bread crumbs
  • 4
    chicken breasts, halves, boneless and skinless
  • 1 Tbsp
    olive oil
  • 6 c
    spinach, trimmed and torn
  • 3 c
    rice, cooked in chicken broth and cooled
  • 1 lb
    asparagus, blanched and but in 1" pieces
  • 2
    plum tomatoes, sliced
  • 1/2 c
    red onion, sliced
  • 1/3 c
    walnuts, toasted
  • 2 Tbsp
    basil, fresh chopped
  • 2/3 c
    vinaigrette salad dressing

How to Make Italian Asparagus Rice Salad


  1. Combine cheese and breadcrumbs in a medium bowl.
  2. Coat each chicken breast with breadcrumb mixture.
  3. Heat olive oil in skillet over medium-high heat until hot.
  4. Add chicken; cook and stir about 5 minutes until brown.
  5. Remove chicken; place in large bowl.
  6. 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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About Italian Asparagus Rice Salad

Course/Dish: Other Salads
Other Tag: Quick & Easy

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