Heat gas or charcoal grill. Meanwhile, cook rice in 1 1/2 cups water as directed on package. Stir peas into hot rice; set aside.
Grill chicken over medium-high heat 5 to 7 minutes per side or until no longer pink in center and thermometer inserted in center reads 165°F. Remove from grill; cover with foil to keep warm.
In large bowl, mix rice and peas, beans, oranges and 1/2 cup of the dressing. Stir in salt and pepper. Line salad plates with spinach; top with bean salad. Slice chicken and arrange on top of salads. Spoon beets on the side. Drizzle with remaining 1/4 cup dressing.
Serving Suggestions: Arrange salad on a large platter for family-style meals or picnics. Sprinkle salad with toasted pecans, if desired.
Tips: You can substitute quick cooking brown rice, or use a can of already cooked wild rice in place of the white rice. If you can’t find julienne-cut beets, just purchase sliced beets, stack the slices and cut into strips.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Calories 240, Total Fat 2g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 30mg, Sodium 580mg, Carb 38g, Fiber 6g, Sugar 9g, Protein 17g, Vitamin A 45%, Vitamin C 30%, Calcium 6%, Iron 20%