Yes, I had to jump on the latest chopped sandwich trend. But I made mine a little bit better by grilling up some chicken thighs and bacon. This chicken bacon ranch chopped sandwich is easy and simple to make and more importantly delicious. You get a piece of every ingredient with each bite. This is the perfect lunch recipe idea.

Step 1: Grill the protein.

I used my Weber Griddle in this recipe. But this entire dish can be done on a regular grill or stove top. To start, cook a few strips of bacon over medium heat. As those are getting crispy, start prepping the chicken thighs.

I prefer using chicken thighs over breasts in most of my recipes because they are more flavorful and fattier. Season with Dad’s All Purpose rub and set aside. The meat will start to sweat allowing the seasoning to penetrate the inside for additional flavor.

Once the bacon has been flipped and is crispy, remove it off the grill to dry and use the bacon grease to grill up the chicken. Over medium heat, grill the seasoned chicken thighs about 5 minutes per side or until the internal temperature reaches 170 degrees. Remove and rest for 10 minutes before you start chopping.

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Step 2: Assemble the chicken bacon ranch chopped sandwich

Now that all the protein is grilled and rested, it’s time to chop and assemble the chicken bacon ranch chopped sandwich.

Start with some sliced rings of iceberg lettuce, tomato and red onion. Place the bacon and chicken on top and start chopping. Halfway through, drizzle some ranch dressing and add shredded cheese. Continue chopping until each piece is bite size.

Slice open the hoagie roll and toast the inside. Using a large spatula, scoop up a large mound of the chopped ingredients and layer onto the roll. Fill it up all the way. Each bite will have the savoriness from the chicken and ranch, crunchiness from the bacon and onion, and freshness from veggies. Enjoy!

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Chicken Bacon Ranch Chopped Sandwich

This chicken bacon ranch chopped sandwich is easy and simple to make and more importantly delicious. You get a piece of every ingredient with each bite.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword chicken ranch chopped sandwich, chopped sandwich, grilled chicken, chicken thighs, bacon, ranch, grilled chicken thighs, griddle recipe, food trend

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Servings 4 People

Ingredients

• 2 lbs Boneless chicken thighs
• 8 strips Thin cut bacon
• 2 tbsp Dad's All Purpose rub
• 1 Large tomato
• 1/2 Iceberg lettuce
• 1 Red onion
• 1/4 cup Ranch dressing
• 4 Hoagie rolls

Instructions

• Preheat the griddle to a medium heat and place bacon strips first.
• Season with Dad's All Purpose rub and set aside.
• Once the bacon has been flipped and is crispy, remove it off the grill to dry and use the bacon grease to grill up the chicken. Grill 5 minutes per side or until the internal temperature reaches 170 degrees.
• Remove and rest for 10 minutes.
• Add sliced rings of iceberg lettuce, tomato and red onion. Place the bacon and chicken on top and start chopping.
• Halfway through, drizzle some ranch dressing and add shredded cheese and continue chopping until each piece is bite size.
• Slice open the hoagie roll and toast the inside. Using a large spatula, scoop up a large mound of the chopped ingredients and layer onto the roll.

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