This rustic chicken sandwich is loaded with flavor and nutrients, paired with crispy homemade chips for a satisfying, age-defying meal. Juicy herb-roasted chicken, tangy mustard, and crispy ranch-seasoned chips—everything you could want in a homey, comforting sandwich!
No extra carbs? No problem!
If eating a sandwich and potato chips is too heavy for you, swap the traditional potato chips with thinly sliced radishes or zucchini for a low-carb crunch that pairs perfectly with the homemade ranch seasoning and filling sandwich.
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Herby Mustard Roasted Chicken Sandwich with Homemade Ranch Chips
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Ingredients
- 2 Tbsp Dijon mustard
- 2 Tbsp extra-virgin olive oil divided
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 or 4 boneless skinless chicken breasts
- 2 large russet potatoes
- 1 Tbsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 4 sourdough ciabatta buns or similar
- 2 Tbsp Greek yogurt
- 2 Tbsp roasted garlic avocado mayo
- 2 cups spring mix lettuce
- 1 large tomato sliced
- 1 tsp white-wine vinegar
Instructions
- Preheat oven to 400 F . Line baking sheet with parchment paper.
- In small bowl, mix mustard, 1 Tbsp olive oil, thyme, salt, and pepper. Place chicken breasts in single layer on parchment-lined baking sheet. Brush chicken breasts with oil to coat; roast in preheated oven for 20 to 25 minutes, until cooked through. Let rest and then slice.
- Prepare medium-sized bowl with ice water. Using mandolin or sharp knife, carefully cut potatoes into thin chip-like slices. Add slices to ice water to rinse off starch, then pat slices dry. Toss potato slices with remaining 1 Tbsp olive oil, parsley, dill, garlic powder, and salt. Arrange potato slices on parchment-lined baking sheet as evenly spread out as possible and bake for 15 to 20 minutes, flipping halfway through.
- Slice (and toast, if desired) sourdough ciabatta buns. Spread Greek yogurt on each side, followed by mayo. Build each sandwich with some mixed lettuce, sliced chicken, and tomato slices. Lastly, drizzle white wine vinegar overtop and slice sandwich in half. Serve with ranch chips on the side.
