Chicken Bacon Ranch Sandwich

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Add some gourmet flavors to your homemade lunch with this high-protein Chicken Bacon Ranch Sandwich thanks to a fresh Greek yogurt ranch dressing.

Prep Time15

Total Time15

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 704kcal

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

Meal prep: Make a double portion of the ranch chicken salad for quick and easy high-protein meals throughout the week.

Storage: Leftover chicken sandwiches can be stored in an airtight container in the fridge for 1 day.