Chicken Salad Sandwich Recipe From Market & Rye
A instant classic from Market & Rye
To learn more about this recipe, read the related story, "Snack Attack," in our National edition.
Recipe adapted from Ryan Scott, Market & Rye, San Francisco
Cool Ranch Chicken Salad Sandwich
Cool Ranch Chicken Salad Sandwich
Prep Time
0
minutes
Cook Time
6
minutes
Servings
4
sandwiches
Total time: 6 minutes
Ingredients
- ⅓ cup mayonnaise
- 1 tablespoon plus 1½ teaspoons ranch dressing powder (such as Hidden Valley® Ranch Dressing)
- ¼ teaspoon fresh lemon juice
- 3 cups cooked, shredded chicken (preferably breast meat; rotisserie chicken works nicely)
- 8 thin slices sourdough bread
- 4 large slices Pepper Jack cheese
- 1 small avocado, halved, pitted and smashed into a smooth paste
- 8 small iceberg lettuce leaves
- 1 cup Cool Ranch Doritos®, plus more for serving
Directions
- In a medium bowl, add the mayonnaise, ranch dressing powder and lemon juice and stir together until combined. Add the chicken and stir to coat with the ranch mixture.
- Preheat the broiler to high. Place the bread slices on a rimmed baking sheet and toast until golden-brown, 3 to 4 minutes (watch the bread closely, as broiler intensities vary). Remove 4 slices from the baking sheet and set aside. Turn the remaining 4 slices of bread over so that the crisp, golden side faces down. Top each bread slice with 1 piece of cheese and return to under the broiler until the cheese is melted, 1 to 2 minutes (watch the cheese closely, as broiler intensities vary). Remove the baking sheet from the oven.
- Divide the mashed avocado over the untoasted side of the 4 non-cheesy bread slices. Top each of the bread slices with the chicken salad and 2 lettuce leaves placed cupped side up. Add ¼ cup Cool Ranch Doritos® to each of the 4 uppermost lettuce cups. Top each bread slice with a cheesy bread slice, slice on a bias, and serve with more Cool Ranch Doritos® on the side.