Chicken Bacon Ranch Sandwich
Add this gourmet yet easy-to-make Chicken Bacon Ranch Sandwich to your homemade lunch rotation. Thanks to the creamy Greek yogurt ranch dressing, this recipe offers a lighter, high-protein take on the classic chicken sandwich. Perfect as a fast lunch, easy dinner, or a delicious addition to your summer picnic.
We all have our go-to lunches. As you might have noticed, I’m quite fond of wraps but ever now and then I throw in a “gourmet” sandwich on a Friday to celebrate the end of a long week. This chicken and bacon sandwich is one of those.
While it looks like a lot of effort, you can actually put it together in a mere 5 minutes with some meal-prepped items. You simply need a soft not too bulky flatbread, a creamy dressing of sorts, pre-cooked crispy bacon, cooked chicken, and some salad.
You can follow the recipe to a t or make it your own by combining the items you have on hand. Assemble just one sandwich and keep the other ingredients as meal prep items or make 4 as a quick and easy dinner, especially during the hotter months.
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Chicken Bacon Ranch Sandwich
Ingredients
- 1 lb rotisserie chicken or leftover roast chicken
- 3 green onions
- 8 crispy bacon rashers
- 1 Turkish flatbread or foccacia
- 2 tomatoes sliced
- 2 cups baby spinach washed and dried
Greek Yogurt Ranch Dressing
- 1 cup Greek yogurt
- 2 tbsp fresh parsley or 1 tsp dried parsley
- 2 tbsp fresh chives or 1 tsp dried chives
- 2 tbsp fresh dill or 1 tsp dried chives
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tbsp milk to adjust the consistency
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Cut the rotisserie chicken or leftover roast chicken into small pieces. Slice the green onions. Cut the Turkish bread into 4 even portions and slice them in half.1 lb rotisserie chicken, 8 crispy bacon rashers, 1 Turkish flatbread
- To make the Greek yogurt ranch dressing, add all ingredients to a stand up blender. Blend to fully combine, scraping down the sides as needed. Adjust the consistency by adding the milk, a tablespoon at a time. Season the ranch dressing to taste with salt and pepper.1 cup Greek yogurt, 2 tbsp fresh parsley, 2 tbsp fresh chives, 2 tbsp fresh dill, 1 garlic clove, 1 tbsp lemon juice, 1 tbsp milk, 1/2 tsp salt, 1/8 tsp ground black pepper
- Add the dressing to the shredded chicken alongside the sliced green onions and gently mix until they're fully combined.3 green onions
- To assemble the chicken sandwiches, start by adding a small handful of baby lettuce onto the bottom halves of the bread, followed by tomato slices and 1/2 cup of the chicken ranch salad. Sprinkle over 1/4 of the crispy bacon pieces and place the other ciabatta half on top. Serve immediately!2 tomatoes, 2 cups baby spinach
Notes
Nutrition
Ingredients and Substitutions
- Chicken – Rotisserie chicken or leftover roasted chicken both work well. To meal prep, you can batch cook chicken breast or follow my chicken thighs in the Dutch oven recipe and make these sandwich fresh on the day. Grilled chicken is another delicious option.
- Bacon – Crispy cooked bacon strips add extra flavor and saltiness to the sandwich. You can omit it or substitute it with leaner varieties such as prosciutto or turkey bacon.
- Bread – Turkish flatbread or pide create a not too “bready” sandwich. Focaccia, pitas, or homemade cottage cheese flatbreads make great alternatives.
- Veggies – Baby spinach and tomato slices add color and extra nutrients to the sandwich. You can use any type of lettuce and swap the tomato with cucumber, radishes, or avocado.
- Ranch dressing – This chicken sandwich is made with homemade Greek yogurt ranch dressing but you can also use store-bought versions for convenience, make a classic ranch dressing or a high-protein cottage cheese ranch dip.
Step-by-Step: Chicken Bacon Ranch Sandwich
1. Add the homemade ranch dressing ingredients to a blender.
2. Blend to fully combine. Season to taste and adjust the consistency with extra milk if needed.
3. Drizzle 1/2 of the dressing over the shredded chicken and green onion slices.
4. Add the other half to the sliced bread.
5. Top the lower half with the baby spinach and tomato slices.
6. Place 1/4 of the chicken salad on top, followed by 2 crispy bacon rashers. Add the other half and enjoy!
5 Chicken Sandwich Variations
- Toast the bread: While I prefer soft sandwich bread, you can lightly toast the Turkish bread for a crispier texture.
- Assemble fresh: To prevent sogginess, assemble the sandwich just before serving. You can prep the individual ingredients ahead of time for easy assembly. You can also turn the meal prepped items into an easy chicken bacon ranch wrap or chicken ranch salad instead.
- Dried herbs: While fresh herbs are best for a vibrant ranch flavor, you can use dried herbs if needed.
- Turkey variation: Use leftover Thanksgiving or Christmas roast turkey instead of chicken for a delicious way to repurpose holiday leftovers.
- Wrap it up: Use a flour tortilla to hold the filling for a low-carb chicken bacon ranch wrap.
