Chicken and Sun-Dried Tomato Bruschetta

Chicken and Sun-Dried Tomato Bruschetta
Ready In:
3 hours 30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes
Wait Time:
3 hours


  • 2 skinless, boneless chicken breast halves
  • 1 1/4 (cup) Italian salad dressing, divided
  • 4 (cup) fresh spinach, torn
  • 1/3 (cup) feta cheese, crumbled
  • 8 sun-dried tomatoes, packed without oil, chopped
  • 1.0 (pound) loaf focaccia bread, cut into 1/2-inch thick slices
  • 1/4 (cup) olive oil


  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.