Cilantro Dressing (recipe follows)
1 (15 oz.) can garbonza beans, drained
1 sm. red onion, finely sliced and separated into rings
1 (2 1/4 oz.) can sliced ripe olives, drained
1 bunch spinach (about 3/4 lb.)
3-4 c. chicken, cooked, cut in 1/2 inch wide strips

Prepare Cilantro Dressing and add garbonza beans, onions and olives. Mix gently until blended. Cover and refrigerate at least 4 hours or until next day. Wash spinach leaves, pat dry and refrigerate at least 30 minutes. Lightly mix chicken into garbonzo mixture. Arrange spinach in rimmed platter or bowl and top with chicken salad.

CILANTRO DRESSING:

Combine 1/4 cup salad oil, 1/4 cup olive oil, 6 tablespoons white wine vinegar, 1 1/2 teaspoons dry marjoram, 1/2 teaspoon salt and 1/3-1/2 cup finely chopped cilantro. Mix until well blended.