Bacon Ranch Chicken Salad Sandwich
A delicious and easy meal perfect for lunch or a quick dinner, combining creamy chicken salad, crispy bacon, and fresh vegetables in a hearty sandwich.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded Rotisserie chicken works well for quick preparation
- ⅓ cup cooked bacon, crumbled
- ½ cup shredded cheddar cheese Feel free to use other cheese types like pepper jack
- ¼ cup finely diced celery
- ¼ cup finely chopped green onions (optional) Adds additional flavor
- ½ cup mayonnaise Can adjust for lighter options
- 2 tablespoons ranch dressing Adjust amount to taste
- 1 teaspoon Dijon mustard (optional)
- to taste Salt and black pepper
- 4 pieces ciabatta rolls or croissants, sliced and lightly toasted For serving
- Lettuce leaves, for serving (optional)
- Tomato slices, for serving (optional)
Instructions
Preparation
- In a large bowl, mix the shredded chicken, crumbled bacon, cheddar cheese, diced celery, and green onions (if using).
- In a separate bowl, whisk together the mayonnaise, ranch dressing, and Dijon mustard (if using). Season with salt and black pepper.
- Pour the dressing over the chicken mixture and stir well until everything is evenly coated and creamy. Adjust the seasoning to your liking.
- Spoon a generous portion of the chicken salad onto each toasted roll or croissant.
- Add lettuce and tomato slices if desired.
- Serve immediately or chill until ready to enjoy.
Notes
Store leftovers in an airtight container for up to 3 days. Keep filling separate until ready to eat for freshness. If already assembled, consume within a day.