Chicken Ranch Sandwich on Honey Wheat Toast

Chicken Ranch Sandwich

Layered with thinly sliced Romaine lettuce, mustard and creamy Ranch dressing, this chicken sandwich is a perfect combo. Be sure to add a touch of carrots for that extra crunch and wedge between Nature’s Own Honey Wheat Toast for a little taste of sweetness.

Total Time15


  • 1 boneless, skinless chicken breast

  • Salt and pepper

  • 1 tablespoon all-purpose flour

  • 2 teaspoons olive oil

  • 3/4 cup thinly sliced Romaine lettuce

  • 1 medium carrot, sliced in strips or shredded

  • 1 tablespoon finely chopped onion

  • 2 tablespoons Ranch dressing (regular, light or fat-free)

  • 4 slices Nature's Own Honey Wheat Bread

  • 4 teaspoons mustard


  • Place chicken breast between two slices of plastic wrap. With meat mallet or rolling pin, pound chicken very thin, about 3/16 inch.

  • Remove plastic wrap; cut chicken in half. Season with salt and pepper.

  • Place flour in shallow plate; coat both sides of chicken in flour, shaking off excess.

  • Heat oil in large nonstick skillet over medium-high heat. Saute chicken 3 to 4 minutes, turning halfway through cooking, until center of chicken is no longer pink and juices run clear.

  • Meanwhile, in medium bowl toss together Romaine, carrot, onion and dressing.

  • Toast bread. Spread mustard on one side of each slice of toast. Place each piece of chicken on one slice of toast.

  • Divide Romaine mixture over chicken. Top with remaining slices of bread. Cut in half; serve immediately.