Spinach and Bean Salad with Marinated Grilled Chicken

PBPost March 9, 2011 by Chef Meagan Luebe of the Life Cafe at Boca Raton Life Time Athletic Club. I left off the sun-dried tomatoes (1 1/2 cups finely chopped) because my wife does not like them.

Yield: 6 servings
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  • 6 piece(s) chicken breasts boneless and skinless
  • 2 pound(s) spinach chopped
  • 1 cup(s) roasted red pepper diced
  • 1 1/2 cup(s) garbanzo beans rinsed and drained
  • 3/4 cup(s) feta cheese
  • Marinade
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) garlic chopped
  • lemon juice
  • thyme chopped
  • rosemary chopped
  • Pesto Dressing
  • 2 tablespoon(s) basil rough chopped
  • 3/4 cup(s) almonds sliced
  • 1 cup(s) garlic chopped
  • lemon juice
  • olive oil
  • parmesan cheese
  • salt and pepper


  1. Combine all marinade ingredients together in a bowl, add chicken, cover and marinate overnight.
  2. Combine all dressing ingredients together and blend in a food processor. (EASY TO MAKE BUT IF YOU HAVE A PESTO YOU ALREADY LIKE, YOU CAN USE THAT AS WELL).
  3. Remove chicken from marinade, season well with salt and pepper and grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear.
  4. Cut into large cubes.
  5. Combine the rest of the ingredients in a large bowl.
  6. Add the chicken and top with the pesto dressing.
May 2011

This recipe is a personal recipe added by Redstone and has not been tested or endorsed by MyRecipes.

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