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Chopped Chicken Bacon Ranch Sub Recipe
Ash Tyrrell

Chopped Chicken Bacon Ranch Sub Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.