Southwest Chicken Salad Sandwich

Southwest Chicken Salad Sandwich


  • 3 Cans Full Circle Organic Chicken Breast
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 2 Celery Stalked, chopped
  • Whole Grain Bread, sliced
  • 15 Oz. Can Whole Kernel Corn, no salt added
  • ½ Cup Mayonnaise with Olive Oil
  • ¼ Cup Fat Free Greek Yogurt
  • ½ Cup Shredded Parmesan Cheese
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Lime Juice


  1. Drain and rinse canned chicken. Season with chili and cumin.
  2. In separate bowl, combine dressing ingredients; mix well.
  3. Add chicken and celery to dressing and stir to combine.
  4. Serve on whole grain bread.


Dietitian’s Tip: Serve with lettuce, tomato, onion and avocado for added nutrition!

BBQ Pulled Chicken

BBQ Pulled Chicken


  • 3 pounds boneless skinless chicken breast
  • 1 16-oz. bottle BBQ xauce
  • ½ cup Italian Dressing
  • ¼ cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 package of buns


  1. Place chicken breasts in 6-quart slow cooker.
  2. Mix together remaining ingredients and pour over chicken.
  3. Cook on high for 3-4 hours or on low for 6-8 hours.
  4. Remove chicken and shred with a fork. Place back in slow cooker to coat with sauce.
  5. Serve on buns.

*Recipe adapted from Sweet Baby Ray’s 

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