This Chopped Chicken Bacon Ranch Sandwich is packed with tasty chicken, crispy bacon, and delicious ranch dressing. It’s a flavor explosion in every bite!
Honestly, who can resist a sandwich that combines chicken and bacon? It’s like a hug for your taste buds! I love enjoying it with a side of fries for the ultimate treat.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here, adding lean protein. If you’re short on time, rotisserie chicken works as a delicious shortcut!
Bacon: Crispy bacon gives this sandwich its crunch. For a healthier option, turkey bacon can be used. It has a different flavor but still adds a good taste!
Ranch Dressing: Homemade ranch dressing offers the best taste, but store-bought is a time-saver. If you need a dairy-free version, use a vegan mayo substitute and almond milk.
Vegetables: Romaine lettuce provides crunch, but any leafy green like spinach works too. You can switch cherry tomatoes for regular ones or leave them out if you’re not a fan.
What’s the Best Way to Cook Chicken for This Sandwich?
Cooking chicken perfectly is key! Here’s how to make sure it’s juicy and well-seasoned:
- **Season Well**: Use smoked paprika and garlic powder for great flavor.
- **Cook Thoughtfully**: Grill or pan-cook at medium-high heat to get a nice sear. Aim for 6-7 minutes on each side.
- **Check Temperature**: Ensure it reaches an internal temperature of 165°F (74°C) for safety. A meat thermometer can be a handy tool here!
- **Rest and Chop**: Let the chicken rest before chopping. This helps keep the juices in for a tastier sandwich.
These tips will help you create a succulent chicken base for your delicious sandwich!
Chopped Chicken Bacon Ranch Sandwich
Ingredients You’ll Need:
For the Sandwich:
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 6 strips bacon
- 4 hoagie rolls or sub sandwich buns
- 1 cup romaine lettuce, chopped
- 1/2 cup cherry tomatoes, diced
- 1/4 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped (optional)
For the Ranch Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk (or regular milk)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon lemon juice or white vinegar
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 15 minutes for cooking, totaling about 30 minutes. It’s a quick and satisfying meal that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your grill or skillet over medium-high heat. Season the chicken breasts generously with smoked paprika, garlic powder, salt, and pepper for a flavorful kick.
2. Cook the Chicken:
Place the seasoned chicken breasts on the grill or in the skillet. Cook for about 6-7 minutes on each side until they are fully cooked and reach an internal temperature of 165°F (74°C). Once they’re done, let them rest for a few minutes to keep them juicy, and then chop them into bite-sized pieces.
3. Cook the Bacon:
In a skillet, cook the bacon strips over medium heat until crispy. When they are crispy, transfer them to paper towels to drain any excess grease. Once cooled, crumble or chop the bacon into small pieces.
4. Make the Ranch Dressing:
In a bowl, mix together the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Whisk it all until it’s smooth. Taste and adjust the seasoning if you want!
5. Prepare the Veggies:
Chop the romaine lettuce, and dice the cherry tomatoes, cucumber, and red onion. If you like, you can also chop fresh parsley for extra flavor!
6. Combine Everything:
In a large mixing bowl, gently toss together the chopped chicken, lettuce, diced tomatoes, cucumber, red onion, parsley, and crumbled bacon. Add a few spoonfuls of the ranch dressing and mix until everything is well coated, but be careful not to make it soggy.
7. Assemble the Sandwich:
Take your hoagie rolls and split them open. If you like, you can toast them lightly. Fill each roll with a generous amount of the chicken-bacon-ranch mixture.
8. Serve and Enjoy:
Serve your sandwich immediately while it’s fresh and delicious! Enjoy this crunchy, creamy, and savory treat that’s sure to delight your taste buds!
This Chopped Chicken Bacon Ranch Sandwich is a delightful combination of flavors and textures that will make any meal a memorable one!
Can I Use Leftover Chicken for This Sandwich?
Absolutely! Leftover rotisserie chicken or any cooked chicken from a previous meal works perfectly. Just shred or chop it into bite-sized pieces before mixing it with the other ingredients.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the bread from getting soggy, consider storing the filling and hoagie rolls separately and assembling them just before eating.
What If I Don’t Have Buttermilk?
No worries! You can easily substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using it in your ranch dressing.
Can I Make This Sandwich Spicier?
Definitely! For an extra kick, consider adding some hot sauce to the ranch dressing or a pinch of cayenne pepper to the chicken seasoning. You can also include sliced jalapeños in the filling for added spice.
