Chopped Chicken Bacon Ranch Sub Recipe: Savory, Cheesy & Flavor-Packed Dish

I can’t even explain how much joy this chopped chicken bacon ranch sub brings me every single time I make it. The smoky chicken, crispy bacon, fresh veggies, and creamy ranch dressing come together like magic.

The first bite is always a little “wow” moment for me. It’s one of those recipes that feels gourmet but doesn’t take hours in the kitchen. Honestly, it’s my go-to whether I’m feeding the family or having friends over for a casual lunch.

Ingredients You’ll Need

Here’s everything you’ll need for this flavorful, hearty sub — plus a few tips to make it the best version possible.

1 pound chicken thighs (boneless, skinless) – Grilling makes them smoky and juicy; chicken breasts work but can be drier.
4 slices thick-cut bacon – Cook until perfectly crispy for the best crunch and salty flavor.
1 cup shredded lettuce (iceberg or romaine) – Use fresh, crisp leaves for texture. Avoid pre-shredded bags that can be limp.
1 large tomato, thinly sliced – Choose a ripe, juicy tomato to balance the richness.
1/2 cup ranch dressing – Homemade is best for a zesty flavor, but a good store-bought one works too.
1 cup shredded mozzarella cheese – Grate it fresh for better melting and richer taste.
1/2 teaspoon salt – Enhances natural flavors without overpowering.
1/2 teaspoon freshly ground black pepper – Adds a subtle kick.
1 teaspoon BBQ rub seasoning (optional) – Adds depth and smoky sweetness to the chicken.
4 toasted sub rolls (6-inch size) – Lightly toasted for a buttery crunch that holds up to the filling.

Note: This recipe makes 4 hearty sandwiches.

Variations

Here are a few ways I like to switch things up when I’m in the mood for something different:

Protein swap: Use rotisserie chicken, turkey, or even crispy tofu for a twist.
Different cheeses: Provolone, cheddar, or pepper jack each bring a unique flavor.
Low-carb option: Replace bread with large romaine leaves for a fresh lettuce wrap.
Homemade dressing: Whip up a quick ranch from scratch for extra tang and freshness.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You’ll Need

Cutting board – For chopping chicken, bacon, and veggies.
Sharp knife – Makes slicing and chopping easier and cleaner.
Grill or skillet – To cook the chicken thighs to smoky perfection.
Frying pan – Ideal for crisping bacon evenly.
Tongs – Safe and easy flipping for chicken and bacon.

How to Make Chopped Chicken Bacon Ranch Sub?

Season & Grill the Chicken

Season the chicken thighs well with BBQ rub. Preheat your grill to medium-high heat, then cook the chicken for about 6–7 minutes on each side until it reaches 165°F inside. Let it rest for a few minutes before chopping into bite-sized pieces so the juices stay inside.

Cook the Bacon

While the chicken is grilling, fry the bacon strips in a hot pan until golden and crispy. Place them on paper towels to drain excess grease, then chop into small pieces.

Prep and Chop the Ingredients

Lay shredded lettuce on a large cutting board, then add chopped chicken, crispy bacon, and tomato slices. Use your knife to chop everything together so the flavors mix evenly.

Add Cheese and Dressing

Sprinkle shredded mozzarella over the mixture, then drizzle with ranch dressing. Add salt and pepper to taste, then chop again so every bite gets cheesy, creamy goodness.

Assemble the Subs

Lightly toast the sub rolls to give them crunch and sturdiness. Pile the chopped filling generously into each roll and serve while warm and melty.

Additional Tips for Making This Recipe Better

These are little tricks I’ve picked up after making this sub a dozen times:

Season chicken generously for bold, smoky flavor.
Always toast the bread — it keeps the filling from making it soggy.
Chop everything evenly so every bite has a perfect mix.
Use fresh produce for crisp texture and vibrant flavor.

How to Serve Chopped Chicken Bacon Ranch Sub?

I like serving these subs on a wooden board lined with parchment paper for a rustic, casual vibe. Sprinkle a little parsley for color or drizzle extra ranch on top for indulgence. Pair them with potato chips, fresh fruit salad, or a warm bowl of soup for a complete meal.

Nutritional Information

Here’s an approximate breakdown for one sandwich:

Calories: 550
Protein: 38g
Carbohydrates: 28g
Fat: 31g

Make Ahead and Storage

Refrigeration: Store the chopped filling separately in an airtight container for up to 3 days. Keep bread separate so it stays crisp.
Freezing: Cooked chicken and bacon can be frozen separately for up to 2 months. Thaw and reheat before assembling.
Reheating: Warm the chicken and bacon in a skillet or microwave before mixing with fresh veggies and dressing.

Why You’ll Love This Recipe?

This isn’t just another sandwich — it’s one you’ll crave again and again.

Quick and convenient: From start to finish in under 40 minutes.
Highly customizable: Swap ingredients to fit your preferences.
Perfect flavor balance: Creamy, smoky, crispy, and juicy all in one bite.
Great for gatherings: Ideal for casual family meals or get-togethers.
Fresh and satisfying: Crisp lettuce and juicy tomatoes keep it from feeling heavy.

Ash Tyrrell