Chicken and Sun-Dried Tomato Bruschetta

2 skinless, boneless chicken breasts
1 1/4 c Italian salad dressing
4 c fresh spinach, torn
1/3 c crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 loaf of focaccia bread cut into 1/2 inch thick slices
1/4 c olive oil

Place the chicken and 1 c of salad dressing in a bowl. Cover and marinate for 3 hours in the refrigerator.
Preheat the grill for high heat.
Lighly oil the grill and the grill the chicken, 7 minutes per side or until juices run clear.
Cool and shred.
In a large bowl, mix chicken, spinach, feta cheese, sun-dried tomatoes and remain dressing.
Brush the bread with olive oil, and cook 1 minute per side on the grill untill lightly toasted.
Place portions of the chicken mixture on the bread and serve.