Ranch Chicken Sliders #Rsc - cooking recipe

Ingredients

extra virgin olive oil, for drizzling
6 slices bacon, chopped
1 1/2 lbs ground chicken breast
3 shallots
1 tablespoon hot sauce
2 tablespoons poultry seasoning
salt and pepper
1 avocado, peeled and pitted
1 1/2 cups Greek yogurt
1 lemon, juice of
1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
8 small slider buns or 8 small hawaiian rolls
butter, for buns
lettuce leaf, for serving
2 plum tomatoes or 2 vine-ripened tomatoes, thinly sliced

Preparation

Heat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of Olive oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then dice.
While the bacon cooks, place the chicken in a large bowl. Grate the shallots on top of the chicken . Add the hot sauce, poultry seasoning, salt and lots of pepper. Stir in the cooked bacon, mix and form 8 slider patties, about 2- 1/2 to 3 inches wide. Drizzle with Olive Oil to coat lightly.
Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.
While the sliders cook, heat the broiler.
Place the avocado in a food processor. Add the yogurt, lemon juice, Ranch Seasoning Mix and process into a smooth, thick sauce.
Butter the buns and place on a baking sheet and toast under the broiler. Serve the Ranch Slider with the lettuce, tomatoes and avocado-ranch sauce between the toasted buns.