For anyone craving a sandwich that hits all the right notes—creamy, smoky, tangy, and savory—the Bacon Ranch Chicken Salad Sandwich is your next go-to. Packed with shredded chicken, crispy bacon, and cheddar cheese, this sandwich offers a satisfying bite that’s both hearty and refreshing.
The combination of ranch dressing and Dijon mustard in the mayo base creates a bold and tangy flavor that pairs beautifully with the richness of the bacon and cheese. Diced celery adds a crunchy contrast, while green onions bring a hint of sharpness that cuts through the creaminess.
Perfect for lunch or a quick dinner, this chicken salad is easy to prep ahead, making it a great meal for busy weekdays or a crowd-pleasing option for casual gatherings. Serve it on toasted ciabatta rolls or buttery croissants for a satisfying texture and a touch of indulgence.
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Add fresh lettuce and tomatoes for a crisp, juicy bite, or skip the bread and spoon the salad into lettuce cups or halved avocados for a lighter, low-carb alternative.
Servings and timing:
Total Time: 20 minutes
Yield: 4 sandwiches
Ingredients:
- 2 cups cooked chicken breast, shredded
- ⅓ cup cooked bacon, crumbled
- ½ cup shredded cheddar cheese
- ¼ cup finely diced celery
- ¼ cup finely chopped green onions (optional)
- ½ cup mayonnaise
- 2 tablespoons ranch dressing
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
- 4 ciabatta rolls or croissants, sliced and lightly toasted
- Lettuce leaves and tomato slices, for serving (optional)
Instructions:
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