This recipe can make 8 servings.  It requires 15 minutes preparation time and 30 minutes actual cooking time.  The dish should be ready to serve in 45 minutes.  Each serving has 389 calories, 22.2g fats, 26mg cholesterol, 1124mg sodium, 34.3g carbs, and 2.1g dietary fiber. 

Ingredients

Skinless, boneless chicken breast halves - 2 pieces
Italian salad dressing (divided) - 1 1/4 cups
Fresh spinach (torn) - 4 cups
Feta cheese (crumbled) - 1/3 cup
Sun-dried tomatoes, packed without oil, chopped - 8 pieces
Focaccia bread (cut into 1/2-inch thick slices) - 1 (1 pound) loaf
Olive oil - 1/4 cup

Directions

1.  In a medium sized bowl, marinate the chicken in 1 cup salad dressing.  Cover and put inside the refrigerator for at least 3 hours. 

2.  Use high heat to pre-heat the grill. 

3.  Slightly oil the grill grate.  Get the marinated chicken and grill for 7 minutes per side.  Allow the juices to run clear.  Cool the chicken and shred. 

4.  Get a large bowl and place the cooked chicken.  Add the spinach, sun-dried tomatoes, Feta cheese and remaining dressings. 

5. Get the sliced Focaccia bread and brush each side with olive oil.  Grill each side of the bread for 1 minute only or until slightly toasted.  Top the bread with the chicken mixture and serve hot. 

If You're interested in other Italian recipes to follow during Your training programs, You can have a look at the blog of the mediterranean diet recipes association to get more healthy food ideas.