Bacon Ranch Chicken Salad Sandwich
This Bacon Ranch Chicken Salad Sandwich is packed with tender chicken, crispy bacon, creamy ranch dressing, and fresh herbs for an easy lunch that's perfect for meal prep.
Ingredients
Serves 2 sandwiches
Homemade ranch dressing:
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 3 tbsp fresh herbs (chopped dill, scallions and parsley)
- 1 tsp garlic powder
- 1 tsp fresh lemon juice
- sea salt
- pepper
Ranch Chicken Salad:
- 4 tbsp homemade ranch (see recipe)
- 1 lb boneless skinless chicken thighs
- 2 tbsp chopped banana peppers
- 1 celery stick, chopped
- salt
- pepper
The rest:
- Sourdough bread
- Cheddar cheese (optional add for serving chicken salad on a sandwich)
- Sliced fresh tomato (optional add for serving chicken salad on a sandwich)
- Arugula (optional add for serving chicken salad on a sandwich)
- 6 strips of bacon (See note)
Instructions
- Preheat oven to 375. Wash chicken and pat dry. Drizzle with olive oil and season with salt and pepper. Cook for about 23 minutes or until the internal temp is 165. Once cool enough to touch, use two forks to shred the chicken into bite sized pieces.
- Cook the bacon until crispy and chop into bite-sized pieces. Alternatively, if you are adding to a sandwich, you can keep bacon in strips and add to the sandwich.
- Make the ranch dressing by combining buttermilk, sour cream, mayo, chopped herbs, garlic powder, lemon juice, salt and pepper in a bowl, Whisk until smooth and combined.
- Add the shredded chicken, banana peppers and celery to the ranch and mix until combined and creamy. Season to taste.
- If turning the chicken salad into a sandwich, we liked to melt cheddar on sourdough bread and add a few scoops of the chicken salad along with arugula, slices of fresh tomato. Close and serve.
Video
Notes
Note: Bacon can be chopped and added to the chicken salad. Alternatively, if you are serving on sandwiches, I like to keep the bacon in strips and add to the sandwich that way. Both are delish!