Community Recipe
from [Redstone]
Spinach and Bean Salad with Marinated Grilled Chicken

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
  • Prep time:15 Minutes
  • Cook time:10 Minutes


  • 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


Combine all marinade ingredients together in a bowl, add chicken, cover and marinate overnight.

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).

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.

Cut into large cubes.

Combine the rest of the ingredients in a large bowl.

Add the chicken and top with the pesto dressing.

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Spinach and Bean Salad with Marinated Grilled Chicken recipe