This rustic chicken sandwich is loaded with flavour 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 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.
Herby Mustard Roasted Chicken Sandwich with Homemade Ranch Chips
Ingredients
- 2 Tbsp (30 mL) Dijon mustard
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) sea salt
- 1/2 tsp (2 mL) black pepper
- 3 or 4 boneless, skinless chicken breasts
- 2 large russet potatoes
- 1 Tbsp (15 mL) dried parsley
- 1 tsp (5 mL) dried dill
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) sea salt
- 4 sourdough ciabatta buns (or similar)
- 2 Tbsp (30 mL) Greek yogurt
- 2 Tbsp (30 mL) roasted garlic avocado mayo
- 2 cups (500 mL) spring mix lettuce
- 1 large tomato, sliced
- 1 tsp (5 mL) white wine vinegar
Directions
01
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
02
In small bowl, mix mustard, 1 Tbsp (15 mL) 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.
03
Prepare medium-sized bowl with ice waterI. 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 (15 mL) 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.
04
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.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
