Spinach, Chicken, and Roasted Bell Pepper Salad

 Prep Time:  1 hour

2 - 10 oz. bags of spinach
1 red bell pepper, roasted and chopped
1/2 cup finely diced red onions
6 oz. can of medium olives
14 1/2 oz. can artichoke hearts, chopped
4 oz. feta cheese, crumbled
2 grilled chicken breasts, chopped
15 oz. can drained garbanzo beans

1.  Roast the bell pepper over medium heat on a grill for about 15 minutes, turning every 5 minutes.  Place in a covered container to let cool for a few minutes.  Remove lid and start peeling the charred skin from the bell pepper, discard the skin and seeds of the bell pepper, and then chop the bell pepper.

2.  Grill the chicken over medium heat, 8 minutes per side.  Let cool 5 minutes, then chop.

3.  Add the bell pepper and chicken to the remaining ingredients and toss.

Makes 8 - 10 main dish servings.

I am in love with this salad!  I found this salad on The Best Bites blog and can't get enough of it.