Chicken Stuffed Focaccia With Roasted Pepper Vinaigrette

• 1 loaf round focaccia bread (9-10 inch, I use Rosemary Focaccia Bread)
• 1 cup red wine and vinegar salad dressing
• 1 (5 1/4 ounce) jar roasted red peppers, drained
• 1 (3 ounce) package feta cheese
• 1 lb roasted deli chicken or 1 lb roasted deli turkey, coarsely chopped
• 3 cups lettuce, chopped
• 12 pint grape tomatoes or 12 pint cherry tomatoes, halved
• 12 cup red onion, chopped (optional)

1. Using a serrated bread knife, slice Focaccia bread in half horizontally.
2. Place, cut sides up on large baking sheet.
3. Make Roasted Pepper Vinaigrette by combining oil and vinegar dressing and roasted peppers in the blender and process until smooth.
4. Drizzle vinaigrette evenly over both slices of bread.
5. Sprinkle feta cheese on top.
6. Bake at 400 degrees for 6-8 minutes or until lightly browned.
7. After removing bread from oven, arrange chicken pieces over the bottom bread half.
8. Sprinkle lettuce on top of chicken.
9. Arrange tomato halves on top of lettuce.
10. Sprinkle onion on top.
11. Place the other bread half on top.
12. Cut into 6 wedges and serve immediately.

bread, red wine, red peppers, feta cheese, deli chicken, grape tomatoes, red onion

Taken from www.food.com/recipe/chicken-stuffed-focaccia-with-roasted-pepper-vinaigrette-93456 (may not work)