Stuffed Focaccia With Roasted Pepper Vinaigrette

• 1 (9 inch) round loaf focaccia bread
• 1 (3 ounce) log goat cheese, crumbled
• 14 cup pine nuts or 14 cup slivered almonds
• 1 oven-roasted deli chicken
• 3 cups mixed baby greens
• 12 pint grape tomatoes or 12 pint cherry tomatoes, halved
• 1 cup oil-and-vinegar dressing
• 1 (5 1/4 ounce) jar roasted red peppers, drained

1. Cut bread in half, horizontally, using a serrated knife, place cut sides up on a baking sheet.
2. Drizzle evenly with 1 cup Roasted Red Pepper Vinaigrette.
3. Sprinkle evenly with goat cheese and pine nuts.
4. Bake at 400F for 6-8 minutes or until lightly browned.
5. Remove meat from chicken, and coarsely chop.
6. Sprinkle chicken over bottom bread half.
7. Top with lettuce and tomatoes, cover with top bread half.
8. Cut into 6 wedges.
9. Serve immediately with remaining 1/2 cup Roasted Red Pepper Vinaigrette.
10. Vinaigrette:.
11. Process in a blender until smooth.

bread, goat cheese, nuts, chicken, mixed baby greens, grape tomatoes, oil, red peppers

Taken from www.food.com/recipe/stuffed-focaccia-with-roasted-pepper-vinaigrette-177589 (may not work)