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Place the chicken and 1 cup salad dressing in a
bowl. Cover, and marinate at least 3 hours in the
refrigerator.
Preheat the grill on high heat.
Lightly oil the grill grate. Discard dressing, and
grill chicken 7 minutes per side. Cool and shred.
In a large mixing bowl, mix the cooked chicken,
spinach, feta cheese, sun-dried tomatoes,and
remaining dressing.
Brush the focaccia bread with olive oil, and cook
1 minute per side on the prepared frill, or until
lightly toasted. Place portions of the chicken
mixture on the toasted focaccia to serve.
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