Thai Rice Salad With Peanut Dressing

• 2 1/2 c. water
• 1 c. converted rice
• 1 tsp. salt
• 1/3 c. chunky peanut butter
• 1/4 c. white wine vinegar
• 3 Tbsp. vegetable oil
• 2 Tbsp. soy sauce
• 1 Tbsp. sugar
• 1 tsp. grated fresh ginger
• 2 garlic cloves, minced
• 1/8 tsp. cayenne
• 1 small cucumber
• 2 c. cut up, cooked chicken
• 1/4 c. onion, finely diced
• 1 1/2 c. spinach leaves, cut into thin strips

1. Bring water to a boil and stir in rice and salt.
2. Cover and simmer 20 minutes.
3. Let stand covered 5 minutes.
4. Transfer to large bowl and cool to room temperature.
5. Combine peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic and cayenne.
6. Peel cucumber and halve lengthwise.
7. Slice thinly.
8. Add to rice with chicken, onion and spinach.
9. Toss.
10. Add dressing and mix well. Serves 6.

water, rice, salt, chunky peanut butter, white wine vinegar, vegetable oil, soy sauce, sugar, ginger, garlic, cayenne, cucumber, chicken, onion, spinach leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000412 (may not work)