Citrus Bacon Ranch Chicken Ciabatta Sandwiches
Servings: 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
Instructions
- 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.
- 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.
- 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.
- Slice the ciabatta loaf in half lengthwise. Remove as much bread stuffing.
- If desired, drizzle both sides with olive oil and toast in the oven under the broiler for 1-2 minutes, until toasted.
- 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!
