Southwest Chicken Salad Focaccia
2 C cooked, shredded rotisserie chicken
1/4 C minced red onion
3/4 C. jalapeno ranch dressing
salt and pepper to taste
4 focaccia rolls split
2 T butter, melted
8 thin slices Pepper Jack cheese
4 thin slices tomato
8 very thin slices yellow bell pepper
4 leaf lettuce leaves
In small mixing bowl combine chicken, red onion, dressing, salt and pepper; set aside.
Toast or grill focaccia halves, brush with melted butter. Place a slice of cheese on each bottom half of focaccia.
Spoon one-fourth chicken mixture over bottom half. Layer a tomato slice, two bell pepper slices and a lettuce leaf. Place top of focaccia over and serve.
YIELD: 4 Servings