Chicken, Spinach and Sun Dried Tomato Open Sandwich

Chicken, Spinach and Sun Dried Tomato Open Sandwich


198 people made this

Marinated chicken is barbecued and thinly sliced before being combined with fresh spinach, feta and sun dried tomatoes then served on a toasted slice of facaccia.


Serves: 8 

  • 2 skinless, boneless chicken breast halves
  • 1 1/4 cups Italian salad dressing, divided
  • 4 cups fresh spinach, torn
  • 1/3 cup crumbled feta cheese
  • 8 sun-dried tomatoes, packed without oil, diced
  • 1 (500g) loaf focaccia bread, cut into 1cm thick slices
  • 1/4 cup (60ml) olive oil

Preparation:15min  ›  Cook:30min  ›  Extra time:3hours marinating  ›  Ready in:3hours45min 

  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 barbecue for high heat.
  3. Lightly oil the barbecue grate. Discard dressing used for marinating and cook chicken 7 minutes per side or until juices run clear. Cool and thinly slice.
  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 barbecue or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.

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