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Ingredientes
- 1/4 c. Parmesan Cheese
- 1/4 c. Italian-Style Breadcrumbs
- 4 x Chicken breast halves, boneless, skinless
- 1 Tbsp. Extra virgin olive oil
- 6 c. Torn Spinach Leaves
- 3 c. Cooked Rice, cooled
- 1 lb Asparagus, blanched, cut into 1" pcs
- 2 x Plum Tomatoes, sliced
- 1/2 c. Sliced Red Onion
- 1/3 c. Walnuts, toasted
- 2 Tbsp. Minced Fresh Basil
- 2/3 c. Vinaigrette Salad Dressing
Direcciones
- Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mix. Heat extra virgin olive oil in skillet over medium-high heat till warm. Add in chicken; cook and stir about 5 min till brown. Remove chicken; place in large bowl. Add in spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well. Just before serving pour dressing over salad; toss to coat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 127 | 37% |
| Total Fat 14.34g | 18% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.11g | |
| Cholesterol 63mg | 21% |
| Sodium 143mg | 6% |
| Potassium 517mg | 15% |
| Total Carbs 27.17g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.32g | 2% |
| Protein 25.34g | 41% |
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