1 cup rotisserie chicken (chopped into bite-size pieces, skin removed)
¼ cup light balsamic vinaigrette dressing
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, chopped
1 loaf focaccia or Italian bread, cut into ½ inch slices
2 Tbsp. olive oil
In a bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and balsamic dressing. Brush the bread slices with olive oil and grill or broil until lightly toasted. Place portions of the chicken mixture on the toasted bread to serve.
You could serve this bruschetta as an appetizer, or I would serve it as a light dinner with a large salad of mixed greens.