Quick and Easy Chicken Sandwich

This is a simple, delicious lunch recipe that is also very quick to make. The trick to this is that it uses leftover chicken. I typically use chicken from an Italian chicken (Chicken breasts baked in homemade Italian dressing)  or Ranch-Rosemary chicken recipe (I use this Allrecipes Ranch-Rosemary Chicken Kebobs recipe, but just reduce the sugar and bake with chicken breasts in the oven) that I've made for dinner the night before.

Ingredients:

1. Two slices light whole grain bread
2. About a tablespoon of Hellmann's low-fat olive oil  mayo
3. About 3/4 of a chicken breast
4. Lettuce, tomato, spinach, or other condiments as desired

For the sandwich:
1. Toast the bread  -- lightly -- then spread the mayo and add condiments. The toasted bread may not sound like a big deal, but it makes a huge difference in the taste of the sandwich.
2.Slice the chicken breast.
3. If you're packing the chicken in advance, place it on cold, or heat it up in the microwave for about 20 seconds if you prefer and it's an option at lunch time. Enjoy!
4. Have with fresh veggies and a yummy, healthy dip like Bolthouse Farms Avacodo Cilantro dressing.