Heat a tablespoon of olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden brown and no longer pink. Remove chicken and let rest for a few minutes before chopping.

In a separate pan, cook slices of bacon over medium heat for 5-7 minutes until crispy. Drain on paper towels and chop into small pieces.

In a medium bowl, combine mayonnaise, sour cream, and ranch seasoning to create a creamy dressing. Adjust the thickness by adding more mayo or sour cream if desired.

Add the chopped chicken to the bowl with dressing. Toss in chopped veggies and bacon, mixing gently to coat evenly.

Split hoagie rolls and fill generously with the chicken mixture. Top with additional bacon or fresh veggies if desired.

Serve immediately alongside fresh fruit, chips, or a salad.