Taste the Air-Chilled Difference®

Chicken Club Sliders

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chicken Club Sliders

Makes 12 sliders

  • 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.

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