Start by seasoning your chicken fillets with a BBQ rub for extra flavor. Heat your grill to medium-high, around 375°F, and place the chicken on the grill. Cook for about 6-7 minutes per side, until the chicken reaches an internal temperature of 165°F and has nice grill marks. Remove from the grill and allow it to rest before chopping into bite-sized pieces.

In a skillet over medium heat, add your strips of thick-cut bacon. Cook them for about 5–7 minutes, flipping occasionally, until they are crispy and golden brown. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease while you prepare the rest of the ingredients.

On a clean cutting board, lay out a generous amount of shredded lettuce; this will serve as the base for your Chopped Chicken Bacon Ranch Sub. Use crunchy romaine or iceberg lettuce to add a refreshing texture. Ensure the lettuce is spread evenly to catch all the delicious toppings you'll layer on top.

Begin building your sandwich by adding the chopped grilled chicken over the lettuce. Next, crumble the crispy bacon on top, and follow with freshly sliced ripe tomatoes. This colorful layering will not only look inviting but will also combine the flavors beautifully in each bite of the sub.

With a sharp knife, carefully chop through the layered ingredients, mixing them together to create a colorful blend. Sprinkle in salt and pepper to taste, then throw in a handful of mozzarella cheese and drizzle ranch dressing over the mixture. Toss everything together until it’s well-combined.

Now it’s time to create the mouthwatering Chopped Chicken Bacon Ranch Sub! Scoop the prepared mixture into your toasted sub rolls, generously filling them for a hearty meal. Serve immediately to enjoy the contrast of the warm, crispy roll alongside the cool ranch-dressed filling.