Bacon Ranch Chicken Salad Sandwich (25 Minutes)

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This recipe is perfect for a quick and satisfying lunch or dinner. The sandwich is filled with tender, seasoned chicken breast, crispy bacon, fresh lettuce and tomato, and a creamy ranch dressing. It’s a flavorful twist on the classic chicken salad sandwich, and the combination of the ranch and bacon take it to the next level.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/2 cup ranch dressing
  • 1/2 cup chopped cooked bacon
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 8 slices bread
  • Lettuce and tomato, for serving

Instructions

  1. Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper.
  2. Drizzle olive oil over the chicken breasts and grill for 6-8 minutes on each side, or until fully cooked. Set aside to cool.
  3. In a mixing bowl, combine the ranch dressing, chopped bacon, green onions, and parsley. Mix well.
  4. Once the chicken is cooled, chop it into small pieces and add it to the mixing bowl. Mix well to combine.
  5. Toast the bread slices and assemble the sandwiches by spreading the chicken mixture on one side of the bread and topping with lettuce and tomato. Serve immediately.

Notes

For an extra kick of flavor, try adding a pinch of garlic powder or red pepper flakes to the chicken mixture. To make this recipe even quicker, use pre-cooked chicken, store-bought bacon bits, and pre-washed lettuce. And if you want a lighter option, try swapping in turkey bacon and using lettuce wraps instead of bread. Enjoy!

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 570 calories
  • Sugar: 6g
  • Sodium: 1170mg
  • Fat: 34g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 31g
  • Cholesterol: 100mg

Pair this with...

Fried Pickles

Start by grabbing a jar of your favorite pickles and slice them into coin shapes. Get 'em on some paper towels to blot out the excess moisture – the drier, the crispier they'll get. In one bowl, whisk up some eggs, and in another, mix together flour or breadcrumbs with seasonings like paprika, garlic powder, and a pinch of cayenne if you're feeling spicy. Dip each pickle coin into the egg, then into the dry mix, making sure it's well coated. Heat some oil in a skillet until it's shimmering but not smoking. Carefully slide those coated pickles in and fry until they're golden and crispy. It's usually quick, so keep an eye out! Scoop them out, let them rest on a paper towel to get rid of any excess oil, and serve with a dipping sauce.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Very Berry Smoothie

First, grab a handful of fresh or frozen strawberries, blueberries, blackberries, and raspberries. Toss them all into your blender. To make it creamy and dreamy, add a cup of yogurt or almond milk. Need a touch of sweetness? Drizzle in a tablespoon of honey or maple syrup, adjusting to your preference. If you're aiming for an extra boost, consider adding a spoonful of chia seeds or flaxseeds for added nutrients and texture. Whizz everything together until you get a smooth, velvety blend. Pour it out into a chilled glass. Enjoy!

For Tomorrow's Dinner

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Skillet Chicken Fettucine (30 Minutes)

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