Herby Mustard Roasted Chicken Sandwich with Homemade Ranch Chips
Servings
4
Servings
4
Ingredients
  • 2 Tbsp Dijon mustard
  • 2 Tbsp extra-virgin olive oildivided
  • 1tsp dried thyme
  • 1/2tsp sea salt
  • 1/2tsp black pepper
  • 3 or 4 bonelessskinless chicken breasts
  • 2 large russet potatoes
  • 1 Tbsp dried parsley
  • 1tsp dried dill
  • 1/2tsp garlic powder
  • 1/2tsp sea salt
  • 4 sourdough ciabatta bunsor similar
  • 2 Tbsp Greek yogurt
  • 2 Tbsp roasted garlic avocado mayo
  • 2cups spring mix lettuce
  • 1 large tomatosliced
  • 1tsp white-wine vinegar
Instructions
  1. Preheat oven to 400 F . Line baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.