Chopped Chicken Bacon Ranch

This chopped chicken bacon ranch sub transforms basic ingredients into an explosion of flavors and textures that will make your taste buds dance. The combination of smoky grilled chicken, crispy bacon, and creamy ranch creates a sandwich experience that feels indulgent yet surprisingly simple to prepare.

I created this recipe when looking for a way to use leftover grilled chicken, and it's become our family's Friday night tradition. My teenagers now request this instead of ordering delivery, which speaks volumes about how satisfying it truly is.

Ingredients

• Boneless skinless chicken thighs: provide juicy, flavorful meat that stays tender even when reheated
• Thick cut bacon: adds a smoky crunch that elevates the entire sandwich experience
• Fresh tomatoes: bring acidity and brightness to balance the rich components
• Shredded lettuce: offers a crisp texture contrast to the softer ingredients
• Ranch dressing: creates a creamy binding element that ties all flavors together
• Mozzarella cheese: melts slightly from the warm chicken, creating pockets of gooey goodness
• BBQ rub: seasons the chicken with complex flavors beyond simple salt and pepper
• Sub rolls: with a slightly crusty exterior and soft interior hold up to the filling without getting soggy

Step-by-Step Instructions

Season and Grill Chicken:

Apply a generous coating of all purpose BBQ rub to your chicken thighs, ensuring complete coverage. Grill over medium high heat for approximately 6 minutes per side until the internal temperature reaches 165°F. The chicken should have beautiful grill marks and be juicy when sliced. Let rest for 5 minutes before chopping.

Prepare Bacon and Rolls:

Cook bacon in a large skillet over medium heat until it reaches peak crispness, about 8 minutes, turning frequently. While the bacon cooks, slice your sub rolls lengthwise without cutting completely through, then place cut side down on the grill for 1 to 2 minutes until golden and lightly toasted.

Create the Chopped Mixture:

On a large cutting board, arrange a foundation layer of shredded lettuce. Place the grilled chicken, crispy bacon pieces, and tomato slices on top of the lettuce. Using a large chef's knife, chop through all ingredients with a rocking motion until the pieces are bite sized but still identifiable.

Season and Bind:

Sprinkle the chopped mixture with salt and pepper evenly across the surface. Add the shredded mozzarella cheese and drizzle with ranch dressing. The warmth from the chicken and bacon will slightly melt the cheese as you continue.

Final Chopping:

Continue chopping and mixing the ingredients for another 30 seconds, ensuring the ranch dressing and seasonings are distributed throughout. The mixture should hold together when scooped but not be overly wet.

Assemble and Serve:

Scoop generous portions of the chopped mixture onto each toasted sub roll. The warm ingredients will slightly wilt the lettuce and create a cohesive filling. Serve immediately while still warm for the ultimate flavor experience.

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The BBQ rub is my secret ingredient in this recipe. I discovered its transformative power by accident when I ran out of my usual poultry seasoning. The subtle smokiness it adds complements the bacon perfectly and creates layers of flavor you simply can't get from plain salt and pepper.

Make-Ahead Options

This sandwich works beautifully for meal planning. You can grill the chicken and cook the bacon up to three days in advance, storing them separately in the refrigerator. The chopping and mixing process takes just minutes when you're ready to serve. For best results, toast the rolls fresh just before assembly, as this prevents them from becoming soggy when combined with the other ingredients.

Substitution Guide

If chicken thighs aren't your preference, boneless chicken breasts work well too, though you'll want to be careful not to overcook them. Turkey bacon makes a lighter alternative to traditional pork bacon while still providing that smoky element. For a vegetarian version, replace the chicken with grilled portobello mushrooms and the bacon with smoked sun-dried tomatoes. The vegetable substitutions maintain the umami flavors while creating a satisfying meat-free option.

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Serving Suggestions

This hearty sub pairs perfectly with simple sides that don't compete with its bold flavors. Consider serving alongside crispy potato chips, a light vinegar-based coleslaw, or a simple green salad dressed with olive oil and lemon juice. For a complete meal, add some quick pickled vegetables on the side to cut through the richness of the sandwich. The acidity provides a welcome contrast to the creamy ranch dressing.

Frequently Asked Questions

→ How do I ensure the chicken stays moist?

Season your chicken well and grill it to an internal temperature of 165°F. Avoid overcooking to retain moisture.

→ Can I use other types of bread?

Absolutely! You can use ciabatta, baguette, or even whole wheat rolls to suit your preference.

→ What is the best way to cook bacon for this sub?

Cook your bacon in a skillet over medium heat until crispy, or bake it in the oven for a fuss-free option.

→ Can I add other toppings?

Yes, feel free to add avocado, pickles, or even jalapeños for added flavor and texture.

→ Is ranch dressing mandatory?

No, you can substitute ranch with aioli, blue cheese dressing, or even a spicy mayo for a twist.