Instructions: 1.Cook rice according to package directions.

If using converted rice, bring water to a boil in a medium saucepan. Stir in rice and salt.

Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all water is absorbed, about 5 minutes. Transfer to large bowl and cool to room temperature. (*I sometimes use one bag of Success Brown Rice, no salt and light soy sauce- to reduce sodium and boost fiber)

2. Using a wire whisk, combine peanut butter, vinegar, broth, soy sauce, sugar, ginger, garlic, and cayenne in a small bowl. Halve cucumber slices. Add cucumber to rice along with peanut dressing, chicken and onion; mix well. Cover and chill. Just before serving, stir in spinach.

To make ahead:
When mixing ingredients together, reserve 1/2 of dressing and spinach. Right before serving, stir in reserved dressing and spinach strips. If salad appears dry, sprinkle in a small amount of warm water.

If you substitute nonfat chicken broth for the oil youll come in at 30%CFF. I havent tried that but Id bet it will work fine. The peanut butter has plenty of oil. The broth (previously oil) just acts to thin the consistency.

If you specify 8 oz of boneless skinless chicken breast the CFF drops to 28%. Id probably add more veggies too. Grated raw carrots come to mind. That wont drop the fat percentage much because veggies are so low cal. But it would add phytochemicals and other stuff that is good for us. This sounds really good.[WhoMe40@aol.com]

NOTES : Good picnic food. Can be served cold or at room temp.

Heres my suggestion to help redo the Thai peanut sauce dish - the nut flavor goes a long way, Id just use one or two tablespoons of peanut butter, and also a tablespoon of tahini - and trust me on this - add about 2 or 3 tablespoons of fish sauce. I dont see why the oil would be necessary, although the sauce will thicken if you dont mix it in quickly, so maybe the oil keeps it thinner. When I make cold sesame noodles, the fish sauce is the secret ingredient. You might want to use less soy or it would be very salty. [EKleintemp@aol.com]

I agree with you on the fish sauce. It lends a very distinctive taste to Thai food and I love it. And it will add a saltiness to the dish, so youre right, use less soy. Ill run it through MasterCook using Nam Pla, if its in there, or I might have a bottle in the fridge. [Penchard@aol.com]

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