Spinach and Bean Salad with Marinated Grilled Chicken |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
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 |
2 tablespoon(s) olive oil |
1 tablespoon(s) garlic chopped |
lemon juice |
thyme chopped |
rosemary chopped |
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 |
Directions:
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.
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