Crunchy Curried Chicken Salad
INGREDIENTS:
1/4 c Parmesan cheese -- (cooked in chicken broth)
1/4 c Italian-style breadcrumbs 1 lb Asparagus; blanched
4 Chicken breast halves -- and cut into 1" pieces
-- (boneless, skinless) 2 Plum tomatoes; sliced
1 tb Olive oil 1/2 c Sliced red onion
6 c Torn spinach leaves 1/3 c Walnuts; toasted
-- stems removed 2 tb Chopped fresh basil
3 c Cooked rice; cooled 2/3 c Vinaigrette salad dressing
1/4 c Parmesan cheese -- (cooked in chicken broth)
1/4 c Italian-style breadcrumbs 1 lb Asparagus; blanched
4 Chicken breast halves -- and cut into 1" pieces
-- (boneless, skinless) 2 Plum tomatoes; sliced
1 tb Olive oil 1/2 c Sliced red onion
6 c Torn spinach leaves 1/3 c Walnuts; toasted
-- stems removed 2 tb Chopped fresh basil
3 c Cooked rice; cooled 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
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