Chicken Salsa Melt

Today for lunch, I made a quick and tasty english muffin sandwhich.  This would be a great workday meal if you have a toaster oven in your office kitchen.

I love the convenience of using canned chicken.  I use Valley Fresh brand 100% Natural White Chicken in water.  

Depending on which brands you use, the S/C Value of the open face sandwich is about 1/2.

Chicken Salsa Melt

serves 1
1/2  can of All Natural White Meat Chicken
2 heaping tablespoons of low sugar salsa (I use Green Mountain Gringo Salsa which has less than 1 gram per serving)
1/2 tbsp. Ranch dressing (I use Hidden Valley Organic)
Shredded Cheese
Whole Wheat English Muffin  (I use Rudi's Organic brand)

Pre-toast the english muffin till lightly browned.  Set aside.
In a small bowl, combine salsa, chicken, and ranch dressing.  Spread the chicken mixture on the english muffins.   Top with cheese.
Bake in the toaster oven on 450 degrees for about 5 minutes (watch to make sure it doesn't burn, as toaster ovens cooking power varies).  Turn on the broiler and broil the muffins until the cheese is browned and bubbly. 

Enjoy!