Grilled Sweet Chili Ranch Chicken Sliders
By Clinton Kelly of the Chew
- 6 chicken cutlets (cut in half widthwise)
- 2 cups Hidden Valley® Sweet Chili Ranch dressing
- 2 mangos (peeled and cut into 1/4-inch slices)
- 12 Hawaiian sweet rolls (split in half)
- 1 head bibb lettuce
- 1/2 red onion (thinly sliced)
- 1/2 bunch cilantro (cut into 2" pieces)
Adapted from thechew.com
Place the chicken in a baking dish and pour the Hidden Valley® Sweet Chili Ranch dressing over the chicken. Toss to evenly coat with the dressing. Cover the baking dish with plastic wrap and place in the refrigerator to marinate for 2 hours or up to overnight.
Remove the chicken from the refrigerator and let sit at room temperature for 15 minutes.
Meanwhile, preheat a grill or grill pan to medium-high heat.
Spread the mango slices in an even layer on the preheated grill. Let the fruit char slightly, then flip and let char on the other side, about 3-4 minutes total. Remove grilled mango to a plate and set aside.
Add the marinated chicken cutlets to the grill and cook for 3 minutes. Flip and cook on the other side for another 3-4 minutes, or until cooked through. Remove to a platter and set aside.
To build the sliders, cut the chicken to fit the roll and place on the bottom half of the roll. Top with 2 grilled mango slices and a few slices of red onion, some cilantro and a piece of lettuce. Repeat with remaining ingredients to make 12 sliders. Secure with a toothpick or skewer.
Tip: experiment marinating the chicken in your favorite Hidden Valley® Ranch dressing!