Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat for about 2 minutes.

Add 1 pound of diced boneless, skinless chicken breasts to the skillet, seasoning with salt and pepper. Cook for 8-10 minutes until fully cooked.

In another skillet, crisp up around 6 slices of bacon for 6-8 minutes. Once cooked, chop into bite-sized pieces.

In the skillet with the cooked chicken, stir in the chopped bacon and ½ cup ranch dressing, mixing on low heat for 2-3 minutes.

Assemble the sandwich with a layer of shredded lettuce and diced tomatoes, then scoop the chicken and bacon mixture on top.

Finish with the top bun and serve immediately, best enjoyed warm.