Chicken+and+Sun-Dried+Tomato+Bruschetta

By Kate Dudek Ingredients: 2 skinless, boneless chicken breast halves 1 ¼ cups Italian salad dressing, divided 4 cups fresh spinach, torn 1/3 cup crumbled feta cheese 8 sub-dried tomatoes, packed without oil, chopped 1 (1 pound) load focaccia bread, cut into 1/2-inch thick slices ¼ cup olive oil

Directions:
 * 1) Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
 * 2) Preheat the grill for high heat.
 * 3) Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
 * 4) In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
 * 5) Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.