Description
A quick and easy sandwich packed with tender chicken, crispy bacon, and tangy ranch dressing. Perfect for busy weeknights or casual lunches.
Ingredients
- 2 cups cooked chicken, chopped (about 250–300 g; rotisserie or leftover chicken works well)
- 4 slices bacon, cooked until crisp and crumbled (substitute turkey bacon if desired)
- 1/2 cup ranch dressing (about 120 ml)
- 4 sandwich rolls (ciabatta rolls, brioche, or kaiser rolls)
- Lettuce leaves (romaine, butter lettuce, or iceberg)
- 4 tomato slices (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the bacon until crisp. Drain on paper towels and crumble when cool.
- If your chicken isn’t cooked, poach boneless chicken breasts in simmering water for 12–15 minutes or until internal temperature reaches 165°F (74°C). Let rest and chop into small pieces.
- In a medium bowl, combine the chopped chicken and crumbled bacon.
- Add the ranch dressing and stir until the mixture is evenly coated. Taste and season with salt and pepper.
- Slice the rolls in half. Lay lettuce leaves on the bottom halves and add a tomato slice if using.
- Spoon the chicken-bacon-ranch mixture over the lettuce and tomatoes.
- Top with the roll lids and serve immediately.
Notes
For a lighter version, use plain Greek yogurt mixed with a tablespoon of ranch seasoning. Assemble just before serving to keep the rolls from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Cooking
- Cuisine: American