Chicken Club Sliders
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 boneless skinless Smart Chicken breasts
- Canola oil, as needed
- Kosher salt and freshly ground black pepper
- 1 pound thick-cut bacon
- ¼ cup mayo
- ¼ cup ketchup
- 1 tablespoon chili sauce, such as Sriracha
- 12 slider buns
- 1 avocado, sliced
- 12 tomato slices
- 12 butter lettuce leaves
- Toothpicks, as needed for serving (optional)
With a sharp knife, slice the chicken breasts on a bias to create ½-inch thick slices the size of the slider buns. Rub chicken slices with canola oil and season with salt and pepper.
In a large skillet over medium heat, cook the bacon until crispy then transfer to paper towels to drain, reserving a small amount of bacon fat in the pan.
In the same skillet used to cook the bacon, over medium-high, cook the chicken until golden-brown on each side and the internal temperature registers 165°F on a digital thermometer. Toast the buns until golden brown.
In a small bowl, mix the mayo, ketchup and chili sauce.
To assemble, top the bottom of the slider bun with chicken, bacon, avocado, tomato, butter lettuce, and sauce. Insert a toothpick through each slider for easy serving.