BLT Ranch Chicken Salad Sliders
BLT Ranch Chicken Salad Sliders
Ingredients
For the Ranch Chicken Salad
- 3/4 cup mayonnaise
- 1/3 cup creme fraiche, or sour cream
- 1 lemon, zest and juice
- 1/3 cup fresh parsley, chopped
- 3 tablespoons chives, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper, freshly cracked
- 1 pinch salt, large
- 2 cups rotisserie chicken breast, diced or shredded
For the Sliders
- 12 Hawaiian rolls, package
- 3 tablespoons butter
- 1 garlic clove, crushed
- as needed butter lettuce, or romaine lettuce
- 6 slices thick-cut bacon, cooked
- as needed tomatoes, sliced
- as needed kettle chips, jalapeno version recommended
Instructions
- 1
In a large bowl, whisk together the mayonnaise, creme fraiche (or sour cream), lemon zest and juice, chopped fresh parsley, minced chives, Dijon mustard, garlic powder, onion powder, freshly cracked black pepper, and a large pinch of salt until well combined.
⏱️ 5 min
- 2
Stir in the diced or shredded rotisserie chicken breast until evenly coated with the ranch mixture. Cover the bowl and refrigerate the chicken salad until completely chilled, for at least 30 minutes.
⏱️ 5 min
- 3
Preheat the oven to 375°F. While the oven preheats, carefully slice the entire package of Hawaiian rolls down the middle from the top, keeping them connected at the bottom if possible.
⏱️ 5 min•🌡️ 375
- 4
In a small microwave-safe bowl or saucepan, melt the butter with the crushed garlic clove. Brush the melted garlic butter generously all over the cut surfaces of the Hawaiian rolls.
⏱️ 3 min
- 5
Place the buttered rolls on a baking sheet and bake in the preheated oven for 6 to 8 minutes, or until golden brown and lightly toasted. Remove from the oven and let cool slightly.
⏱️ 8 min•🌡️ 375
- 6
Once the rolls are cool enough to handle, line the bottom half with butter lettuce or romaine lettuce. Arrange the cooked thick-cut bacon slices over the lettuce, followed by the sliced tomatoes.
⏱️ 5 min
- 7
Spoon a generous amount of the chilled BLT ranch chicken salad over the tomatoes. For an extra crunch, place a kettle chip (such as a jalapeno kettle chip) on top of the chicken salad for each slider.
⏱️ 5 min
- 8
Carefully place the top half of the rolls back onto the assembled sliders. Using a serrated knife, carefully slice the entire block of sliders into individual portions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
BLT Ranch Chicken Salad Sliders
For the Ranch Chicken Salad
- 3/4 cup mayonnaise
- 1/3 cup creme fraiche, or sour cream
- 1 lemon, zest and juice
- 1/3 cup fresh parsley, chopped
- 3 tablespoons chives, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper, freshly cracked
- 1 pinch salt, large
- 2 cups rotisserie chicken breast, diced or shredded
For the Sliders
- 12 Hawaiian rolls, package
- 3 tablespoons butter
- 1 garlic clove, crushed
- as needed butter lettuce, or romaine lettuce
- 6 slices thick-cut bacon, cooked
- as needed tomatoes, sliced
- as needed kettle chips, jalapeno version recommended
Instructions
- 1
In a large bowl, whisk together the mayonnaise, creme fraiche (or sour cream), lemon zest and juice, chopped fresh parsley, minced chives, Dijon mustard, garlic powder, onion powder, freshly cracked black pepper, and a large pinch of salt until well combined.
⏱️ 5 min - 2
Stir in the diced or shredded rotisserie chicken breast until evenly coated with the ranch mixture. Cover the bowl and refrigerate the chicken salad until completely chilled, for at least 30 minutes.
⏱️ 5 min - 3
Preheat the oven to 375°F. While the oven preheats, carefully slice the entire package of Hawaiian rolls down the middle from the top, keeping them connected at the bottom if possible.
⏱️ 5 min•🌡️ 375 - 4
In a small microwave-safe bowl or saucepan, melt the butter with the crushed garlic clove. Brush the melted garlic butter generously all over the cut surfaces of the Hawaiian rolls.
⏱️ 3 min - 5
Place the buttered rolls on a baking sheet and bake in the preheated oven for 6 to 8 minutes, or until golden brown and lightly toasted. Remove from the oven and let cool slightly.
⏱️ 8 min•🌡️ 375 - 6
Once the rolls are cool enough to handle, line the bottom half with butter lettuce or romaine lettuce. Arrange the cooked thick-cut bacon slices over the lettuce, followed by the sliced tomatoes.
⏱️ 5 min - 7
Spoon a generous amount of the chilled BLT ranch chicken salad over the tomatoes. For an extra crunch, place a kettle chip (such as a jalapeno kettle chip) on top of the chicken salad for each slider.
⏱️ 5 min - 8
Carefully place the top half of the rolls back onto the assembled sliders. Using a serrated knife, carefully slice the entire block of sliders into individual portions and serve immediately.
⏱️ 2 min