Heat a skillet over medium heat and add a drizzle of olive oil. Season the boneless, skinless chicken breasts with salt and pepper. Cook them for 6-7 minutes on each side until golden brown and cooked through. Let rest for 5 minutes before chopping.

In a separate pan, fry the bacon slices over medium heat for 5-7 minutes until crispy. Transfer to a plate lined with paper towels, then chop into small pieces.

In a mixing bowl, combine mayonnaise, sour cream, and ranch seasoning until well mixed. Alternatively, use store-bought ranch dressing.

Add the chopped chicken to the bowl with the ranch mixture and stir until well coated. Then, mix in chopped red onion, celery, lettuce, and diced tomato to combine.

Gently fold in the chopped bacon into the chicken and ranch mixture, incorporating well.

Slice the hoagie rolls lengthwise and fill generously with the chicken and bacon mixture. Optionally, top with reserved bacon bits or extra lettuce.

Serve immediately and enjoy your Chopped Chicken Bacon Ranch Sandwich with chips or salad.