Stuffed Focaccia with Roasted Pepper Vinaigrette

This recipe comes from myrecipes.com .

Stuffed Focaccia with Roasted Pepper Vinaigrette

Ingredients
1 (9-inch) round loaf focaccia bread (we used this recipe)
Roasted Pepper Vinaigrette, divided
1 (3-ounce) log goat cheese, crumbled
1/4 cup pine nuts or slivered almonds
1 deli-roasted chicken
3 cups mixed baby lettuces
1/2 pint grape or cherry tomatoes, halved

Preparation
Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
Bake at 400° for 6 to 8 minutes or until lightly browned.
Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Pepper Vinaigrette.