Heat a tablespoon of olive oil in a skillet over medium heat. Season two boneless chicken breasts with salt and pepper, then add them to the pan. Cook for about 6-7 minutes on each side until the chicken is golden and no longer pink in the center. Once cooked, remove from heat and let rest for 5 minutes.

In a separate pan, place the bacon strips over medium heat, allowing them to cook until they become crispy, approximately 5-7 minutes. Turn the strips occasionally for even cooking. Once crispy, remove from the pan and place on paper towels to drain excess grease. Chop the crispy bacon into bite-sized pieces.

In a mixing bowl, combine three tablespoons of mayonnaise, three tablespoons of sour cream, and a packet of ranch seasoning. Stir until well blended and creamy.

Chop the rested chicken into bite-sized pieces and add it to the dressing mixture in your bowl. Toss in the chopped celery, diced tomatoes, and thinly sliced red onion. Gently fold in the crispy chopped bacon.

Take your hoagie roll and slice it lengthwise without cutting all the way through. Fill it with the chicken mixture and layer additional lettuce or extra bacon on top if desired.