Hidden Valley Bacon Ranch Recipe

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  • Jalapeno- 1
  • Minced Fresh Ginger- 1 tablespoon
  • Minced garlic- 1 tablespoon
  • Chopped Onions- 2 tablespoons
  • Grated Lime Zest
  • Freshly Squeezed Lime Juice- 1/4 cup
  • Chopped Fresh Parsley Leaves- 2 tablespoons
  • Freshly Chopped Mint- 1/4 cup
  • Vegetable Oil
  • Boneless, Skinless and Skinless Chicken Breast Half- 1pound
  • Freshly ground Black Pepper- 1/2teaspoon
  • Olive oil- 1/4 cup
  • Hamburger Buns- 8
  • Hidden Valley Bacon Ranch
  • Bacon Cooked, Cut In Half- 8 strips
  • Tomato, Sliced- 1
  • Lettuce Leaves Torn Into Pieces


  1. Combine the jalapeno and garlic, ginger and lime zest and juice, mint and parsley in a bowl of a small size. Whisk in the vegetable oil.
  2. Slice the bird into four equal pieces. Place each piece on top of layers of the wrapper. Divide the chicken into four similar pieces. Place each piece on a sheet of plastic wrap, and then beat using a mallet to a 1/2-inch thick. Put the chicken into a sealable plastic bag to store food items, add the marinade, and chill for up to 2 hours.
  3. Grill pans or grill until medium.
  4. Take the chicken out of the marinade and gently rub it dry. Season the chicken with salt and pepper. Then, add 2 tablespoons of olive oil. And pepper, then drizzle it with two tablespoons of olive oil.
  5. Place the chicken on the grill and let it cook for 1 to 2 mins. Turn the chicken 90 degrees so that you can make grill marks, then cook for an additional 2 minutes. Then flip the chicken and cook it again until it has cooked and browned for about 6-8 minutes. Take the chicken off the grill pan and place it aside.
  6. Sprinkle the remaining 2 tablespoons of olive oil on both sides of the buns and cook them on the grill until they are toasted. Remove them from the pan. Then, put them on the grill pan until they are toasted. Take them off the grill pan.
  7. To put it together, spread 1 tablespoon of dressing onto each sandwich. Add a piece of grilled chicken, four pieces of bacon, slices of tomato and lettuce on each half and then cover the tops with the remaining ingredients. Serve right away.

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