Bacon Ranch Chicken Salad Sandwich
Shredded chicken, crumbled bacon, and cheddar in a creamy ranch dressing piled onto ciabatta rolls.
Equipment
- Large mixing bowl
- Two forks
Ingredients
Main Ingredients
- 2 cup cooked shredded chicken
- ⅓ cup cooked crumbled bacon
- ½ cup shredded cheddar cheese
- ¼ cup diced celery
- ¼ cup sliced green onions
- ½ cup mayonnaise
- 2 tbsp ranch dressing
- 1 tsp Dijon mustard optional
- ¼ tsp salt
- ¼ tsp black pepper
- 4 ciabatta rolls or croissants
- 4 lettuce leaves optional, with tomato slices
Instructions
Cooking
- Mix. Stir the mayonnaise, ranch dressing, and Dijon mustard.
- Combine. Fold in the chicken, bacon, cheddar, celery, and green onions.
- Season. Add the salt and pepper.
- Chill. Refrigerate 15 minutes if time allows.
- Assemble. Fill the split rolls with lettuce, tomato, and chicken salad.
Notes
Substitutions: Use Greek yogurt for half the mayonnaise.
Tips: Toast the rolls first.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per sandwich.