Bacon Ranch Chicken Salad Sandwich

Instructions:

1. Combine the Mix-Ins:
   In a large bowl, mix the shredded chicken, bacon, cheddar, celery, and green onions.
2. Make the Dressing:
   In a separate bowl, whisk together mayonnaise, ranch dressing, and Dijon mustard. Season with salt and black pepper.
3. Combine and Mix:
   Pour the dressing over the chicken mixture. Stir well until everything is evenly coated and creamy.
4. Taste and Adjust:
   Adjust the seasoning to your preference.
5. Assemble the Sandwiches:
   Spoon a generous portion of chicken salad onto each toasted roll or croissant.
6. Add Toppings:
   Add lettuce and tomato slices if desired. Serve immediately or chilled.

Variations:

• Spicy Version: Add a few dashes of hot sauce or chopped jalapeños.
• Herby Twist: Mix in fresh dill or parsley for a garden-fresh flavor.
• Low-Carb: Serve in lettuce wraps or avocado halves instead of bread.

Tips:

• Let the salad chill for at least 30 minutes for the flavors to meld.
• Use rotisserie chicken to save time and add extra flavor.
• Store leftovers in an airtight container in the fridge for up to 3 days.