---------- Recipe via Meal-Master (tm) v8.02
  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