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Smoky Grilled Chicken Sandwich with Chipotle Ranch & Mustard Aioli

This juicy grilled chicken sandwich features marinated chicken breasts, crispy turkey bacon, cheddar cheese, creamy avocado, fresh veggies, and a smoky chipotle ranch slaw—layered on toasted brioche and finished with a tangy mustard aioli. Perfect for summer cookouts or hearty handheld lunches.
Course Dinner, lunch, Snack
Cuisine American
Keyword Chicken Club Sandwich, Easy Chicken Sandwich Ideas, Grilled Chicken Sandwich, Mustard Aioli Chicken Sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 sandwiches
Calories 1500kcal
Author Chef Luca
Cost $18

Equipment

  • Grill or grill pan
  • Skillet (for bacon)
  • Mixing bowls
  • Tongs
  • Knife & cutting board
  • Blender or food processor (for dressing)

Ingredients

For the Marinade

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon garlic herb seasoning

For the Sandwiches

  • 4 thin sliced chicken breasts
  • 8 strips of turkey bacon
  • 4 slices of cheddar cheese
  • 1 avocado sliced thin
  • 1 large tomato sliced
  • 1 red onion sliced
  • 2 cups spring mix lettuce
  • 4 Brioche buns

For the Mustard Aioli

  • 1/2 cup real mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons coarse grain mustard

For the Chipotle Ranch Dressing

  • 1 cup real mayonnaise like Best Foods or Hellman's
  • 3/4 cup buttermilk
  • 2 cloves garlic smashed and chopped
  • 2 green onions white and light green parts, chopped
  • 3 teaspoons canned adobo sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

For the Marinade

  • Add olive oil, lemon juice and seasoning to a large bowl. Transfer chicken to the bowl and turn to coat the chicken in the marinade. Let chicken marinate for 5-10 minutes.
  • Remove chicken breasts from marinade and place on the grill. Discard marinade.

For the Chicken

  • Preheat grill to medium-high heat.
  • Heat 2-3 tablespoons extra-virgin olive oil in a skillet. Carefully lay the turkey bacon slices into the hot oil, cooking 3-4 slices at a time. Cook for 2-3 minutes on each side until crispy. Transfer to a paper towel lined plate.
  • Grill chicken for about 3-5 minutes on each side (depending on thickness of chicken). Add slice of cheese and grill with the lid covered so the cheese melts.
  • Spread a little softened butter on both sides of the bun and grill for just a minute until the bun is lightly toasted on both sides.
  • Toss spring mix leaves in a bowl and toss with about 3-4 tablespoons over the leaves. Using two spoons (or your hand) toss the leaves so they are all lightly coated with the dressing. Add more dressing as needed.
  • Slather the mustard aioli on the bottom slices of toasted bun. Add the grilled chicken breast, bacon, tomato slices, onion slices, avocado and 1/4 cup spring mix (tossed in chipotle aioli) to each sandwich. Place the top part of the bun on top of each sandwich.

For the Mustard Aioli

  • Add ingredients to a small bowl and mix together using a spoon.

For the Chipotle Ranch

  • Add ingredients to a blender and blend until smooth and creamy.
  • Refrigerate the dressing up to an hour before serving so the flavors have a chance to blend together.

Notes

  • Use ciabatta for a sturdier sandwich.
  • Make the dressings a day ahead to deepen flavor.
  • Swap bacon for a vegetarian alternative if needed.
  • Add pickles or jalapeños for extra tang and crunch.