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Loaded Chopped Chicken Bacon Ranch Sandwich For Easy Dinners With Chopped Chicken,

Loaded Chopped Chicken Bacon Ranch Sandwich for Easy Dinners

Loaded Chopped Chicken Bacon Ranch Sandwich for Easy Dinners piles chopped skillet chicken, crisp bacon, ranch-mayo sauce, and fresh vegetables into toasted sub rolls.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts whole; chop after cooking
  • 1 tablespoon olive oil for skillet
  • 1 teaspoon kosher salt for chicken
  • 1/2 teaspoon black pepper for chicken
  • 1 teaspoon garlic powder for chicken
  • 1 teaspoon onion powder for chicken
  • 1/2 teaspoon smoked paprika for chicken
Ranch Sauce
  • 1/2 cup mayonnaise sauce base
  • 1/4 cup ranch dressing divided
  • 1 tablespoon lemon juice fresh
  • 1 clove garlic finely grated
Sandwiches
  • 4 slices bacon cook crisp and crumble
  • 2 cups romaine lettuce chopped
  • 1 medium tomato diced
  • 1/4 small red onion finely diced
  • 4 6-inch sub rolls split

Equipment

  • large skillet
  • Instant-Read Thermometer
  • Mixing bowl
  • Small Bowl
  • Cutting board
  • Chef'S Knife

Method
 

Cook the Chicken and Bacon
  1. Pat the chicken dry. Season both sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
  2. Heat a large skillet over medium heat. Cook the bacon for 5 to 7 minutes, turning once, until crisp. Transfer it to a paper towel-lined plate.
  3. Pour off most of the bacon drippings. Add the olive oil, then cook the chicken for 5 to 6 minutes per side, until the thickest part reaches 165°F.
  4. Rest the chicken for 5 minutes, then chop it into small bite-size pieces. Crumble the bacon.
Make and Assemble
  1. Whisk the mayonnaise, ranch dressing, lemon juice, and grated garlic in a small bowl.
  2. Toss the chopped chicken with half of the ranch sauce.
  3. Toast the split rolls cut-side down in the skillet for 1 to 2 minutes, until lightly golden.
  4. Layer the romaine, tomato, red onion, dressed chicken, bacon, and remaining sauce into the toasted rolls. Serve warm.

Notes

Store the chicken, bacon, vegetables, sauce, and rolls separately in the refrigerator for up to 3 days. Rewarm the chicken and bacon briefly, then toast the rolls before assembling so the bread stays crisp and the lettuce stays fresh; Greek yogurt can replace half the mayonnaise, though the sauce will be tangier.