Citrus Bacon Ranch Chicken Ciabatta Sandwiches
- Total time
- 35 min
- Serves
- 4
Ingredients
- 1 lb. Chicken Thighs (boneless and skinless)
- 1 Orange (zest and juice)
- 1 Lemon (zest and juice)
- 1/3 cup Plain Yogurt
- 2 tbsp. Olive Oil
- 2 tbsp. Fresh Dill (chopped)
- 1 tbsp. Dijon Mustard
- 1 tsp. Worcestershire Sauce
- Ciabatta or Baguette (sliced in half and toasted)
- 6-8 Cooked Bacon Slices
- 1 English Cucumber (thinly sliced)
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Olive Oil
- 1 tbsp. Fresh Dill (chopped)
- 1/2 cup Ranch
- Arugula (for serving)
- Pickled Onions (for serving)
Steps
- 1
In a large bowl, combine the chicken, orange zest and juice, lemon zest and juice, yogurt, olive oil, 2 tablespoons chopped dill, Dijon, and Worcestershire sauce. Mix well to coat the chicken in the marinade.
- 2
Cook in an Air Fryer at 400F for 15 minutes. Take out the chicken to slice into bite-sized pieces. Place back in the air fryer with the addition of the bacon to cook until chicken edges are golden, and bacon is crispy, for 8-10 more minutes.
- 3
In a separate bowl, toss together the thinly sliced cucumbers, 1 tablespoon olive oil, apple cider vinegar, and 2 tablespoons fresh dill. Season with salt and black pepper to taste.
- 4
Slice the ciabatta loaf in half lengthwise. Remove as much bread stuffing.
- 5
If desired, drizzle both sides with olive oil and toast in the oven under the broiler for 1-2 minutes, until toasted.
- 6
On the bottom half of your toasted bread, add a generous slather of the ranch then layer with the chicken and bacon, thinly sliced cucumbers, arugula, pickled onions and the top slice of the bread. Enjoy warm!
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