• 8servings
  • 30minutes
  • 389calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 skinless, boneless chicken breast halves

  2. 1 1/4 cups Italian salad dressing, divided

  3. 4 cups fresh spinach, torn

  4. 1/3 cup crumbled feta cheese

  5. 8 sun-dried tomatoes, packed without oil, chopped

  6. 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices

  7. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  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.


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