1 1/2 cups quick cooking white rice
1 cup frozen peas
32oz boneless skinless chicken breast halves
1 (15oz) can SunVista® Kidney Beans (drained, rinsed)
1 (15oz) can SunVista® Black Beans (drained, rinsed)
1 (15oz) can SunVista® Pinto Beans (drained, rinsed)
1 (11oz) can Mandarin orange segments, drained
3/4 cup purchased reduced-fat raspberry vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6oz) bag ready-to-use spinach leaves (about 6 cups)
1 (16oz) jar sliced pickled beets, drained and rinsed
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.