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, oil, 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.

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

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