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.