Southwest Chicken Salad Focaccia 2 cups cooked, shredded rotisserie chicken 1/4 cup minced red onion 3/4 cup jalapeno ranch dressing Salt and pepper to taste 4 focaccia rolls, split 2 tablespoons butter, melted 8 thin slices pepper jack cheese 4 thin slices tomato 8 very thin slices yellow bell pepper 4 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.
