Best 3 Chicken Club Ranch Roll Recipes

Indulge in the tantalizing flavors of the Chicken Club Ranch Roll, a culinary delight that combines the classic flavors of chicken, bacon, cheese, and ranch dressing in a portable and delectable wrap. This versatile dish can be enjoyed as a quick lunch, a hearty snack, or a satisfying dinner. With a crispy tortilla exterior and a savory filling, the Chicken Club Ranch Roll is sure to satisfy your cravings.

This recipe provides step-by-step instructions for crafting the perfect Chicken Club Ranch Roll. From preparing the crispy tortilla base to creating the flavorful chicken filling and assembling the roll with layers of cheese, bacon, and ranch dressing, this guide ensures a delicious result. Variations of the recipe are also included to accommodate different dietary preferences and tastes, such as using grilled chicken for a healthier option, or adding avocado slices for a creamy touch. Whether you're a seasoned cook or a beginner in the kitchen, this recipe caters to all skill levels and promises a mouthwatering experience.

Here are our top 3 tried and tested recipes!

CHICKEN NUGGET BACON RANCH CLUB

Chicken Nugget Bacon Ranch Club image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 sandwiches

Number Of Ingredients 16

Ingredients

2 large eggs
2 cups panko breadcrumbs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 tablespoon seasoned salt
1/4 teaspoon lemon pepper
2 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Vegetable oil, for frying
6 crusty rolls, such as kaiser rolls, split
1/2 cup ranch dressing
6 leaves butter lettuce
12 slices applewood-smoked bacon, cooked crisp, then cut in half
30 dill pickle slices
3 tomatoes, sliced thick
1/4 cup ketchup

Steps:

For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.
Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.
Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.
Open the bag and add the chicken. Seal and shake to coat the chicken well.
Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.
Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.
Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.
Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.
For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

CHICKEN CLUB BRUNCH RING

Chicken Club Brunch Ring image

A few tubes of reduced-fat crescent rolls make this impressive recipe a snap. I fill the ring with chicken salad, and serve warm slices with mustard-flavored mayonnaise. -Rebecca Clark of Warrior, Alabama

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons finely chopped onion
1-3/4 cups cubed cooked chicken breast (1/2-inch cubes)
2 bacon strips, cooked and crumbled
1 cup shredded Swiss cheese, divided
2 tubes (8 ounces each) refrigerated crescent rolls
2 plum tomatoes
2 cups shredded lettuce

Steps:

In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese., Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. , Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough., Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato.

Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 368mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

CHICKEN-SALAD CLUB ROLL

Chicken-Salad Club Roll image

When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with crisp bacon, avocado, cherry tomatoes, and lettuce for a meal that's just as good pool-side as it is at the kitchen table.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken breasts (2 to 3), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
2 scallions, thinly sliced
1 celery stalk, finely diced
1 tablespoon chopped fresh tarragon or basil
1/3 cup mayonnaise
8 ounces bacon
4 hot-dog buns, split and toasted
1 avocado, sliced
1 head Little Gem lettuce, leaves separated
1/2 cup cherry tomatoes, sliced
Potato chips, for serving (optional)

Steps:

In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
Use Fresh Ingredients: Fresh ingredients will always give you the best results. If possible, try to use organic or locally-sourced ingredients.
Season Your Chicken Well: Don't be afraid to season your chicken generously. This will help to add flavor and depth to the dish.
Use a Clean Cutting Board: Always use a clean cutting board when handling raw chicken. This will help to prevent the spread of bacteria.
Cook the Chicken Thoroughly: Make sure the chicken is cooked thoroughly before serving. The internal temperature should reach 165°F (74°C).
Let the Chicken Rest: After cooking the chicken, let it rest for a few minutes before slicing. This will help the juices to redistribute throughout the meat.

Conclusion:

The chicken club ranch roll is a delicious and satisfying dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little bit of planning and effort, you can create a chicken club ranch roll that will be the hit of your next party or gathering.