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