Instructions: Cut focaccia in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup of the Roasted Pepper Vinaigrette. Sprinkle with goat cheese and pine nuts. Bake at 400 degrees for 6 to 8 minutes or until lightly browned.

Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom half of bread. Top with lettuce and tomato; cover with top of bread. Cut into 6 wedges. Serve immediately with remaining dressing, if desired.

Roasted Pepper Vinaigrette: Process dressing and roasted pepper in a blender or food processor until smooth. (Makes 1 1/2 cups)

This recipe yields 6 servings.

Comments: Pick up a rotisserie chicken, roasted red peppers, and diced fresh fruit from the deli to create a quick meal. For testing purposes only, we used focaccia topped with bell peppers, onions, mushrooms, and cheese.

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