Stuffed Focaccia With Roasted Pepper Vinaigrette

• 1 (9-inch) round loaf focaccia bread
• 1 (3-ounce) log goat cheese, crumbled
• 1/4 cup pine nuts or slivered almonds
• 1 deli-roasted chicken
• 3 cups mixed baby lettuces
• 1/2 pint grape or cherry tomatoes, halved

1. Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
2. Bake at 400u0b0 for 6 to 8 minutes or until lightly browned.
3. Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Pepper Vinaigrette.
4. Note: We used focaccia topped with peppers, onions, mushrooms, and cheese from a local bakery.

bread, goat cheese, pine nuts, deli, mixed baby lettuces, grape

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