Chicken Chipotle Crunch Recipe

Prep chicken

If chicken breasts are whole, slice them very thinly across the grain into ~1/8- to 1/4-inch slices. Pat slices dry with paper towels.

In a bowl, toss the sliced chicken with olive oil, salt, black pepper, garlic powder and smoked paprika until evenly coated. Let sit 5 minutes to marinate.

Preheat a grill pan or skillet over medium-high heat. When hot, add the chicken in a single layer (work in two batches if needed). Cook, stirring occasionally and pressing lightly, until browned and cooked through, about 4–6 minutes per batch depending on slice thickness. Aim for internal temperature of 165°F (74°C). Transfer cooked chicken to a plate and keep warm.

In a small bowl combine mayonnaise, Greek yogurt, minced chipotle, adobo sauce, buttermilk, lime juice, dried dill, minced garlic, salt and black pepper. Whisk until smooth and taste; add additional adobo or hot sauce if you want more heat.

Chill the dressing in the refrigerator for at least 10 minutes to let flavors meld while you finish the sandwich prep. Stir again before using.

Butter the inside cut sides of the hoagie roll. Toast the roll, buttered-side down, in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Pile the warm grilled chicken into the toasted roll. Immediately place the American cheese slices over the chicken so they melt from the residual heat; if needed, cover the sandwich loosely with a lid for 30–45 seconds to encourage melting.

Spoon 1.5–2 tablespoons of chipotle ranch dressing over the melted cheese and chicken.

Add the shredded lettuce and tomato slices on top of the dressed chicken. Sprinkle the crispy cheddar fried onions evenly over the tomato and lettuce to provide crunch.

If desired, finish with a light drizzle of extra dressing or a few drops of hot sauce. Close the roll and press gently to compact.

Slice the sandwich in half, serve immediately. Makes a hearty small sandwich with about 55 g protein when using 1.25 lb chicken and two slices of American cheese.

Serve the Chicken Chipotle Crunch hot with extra chipotle ranch on the side for dipping. Store any leftover dressing in an airtight container refrigerated for up to 5 days.