Chicken Club Sliders with Ranch Dressing

Rachael Ray’s Chicken Club Sliders with Ranch Dressing

[email protected] Deals
Delicious ranch dressing, toasted English muffins with a marinated chicken breast. Top with toppings and enjoy the delicious chicken slider.
5 from 2 votes
Servings 8


  • 8 slices smoky bacon
  • For the dressing:
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • Juice of 1/2 lemon
  • 1 teaspoon hot sauce
  • 1 clove garlic grated or pasted
  • 1/4 cup chives finely chopped
  • Salt and pepper
  • For the chicken:
  • About 1/3 cup extra virgin olive oil EVOO
  • Juice of 1 lemon
  • 2 large cloves garlic grated or finely chopped
  • 1 small red chili pepper finely chopped
  • A few sprigs fresh thyme chopped
  • A few sprigs of flat leaf parsley finely chopped
  • Sea salt and lots of coarsely ground black pepper
  • 1 1/2 pounds skinless boneless chicken breasts
  • 8 standard-size English muffins toasted with butter
  • Toppings:
  • Chopped iceberg lettuce or hearts of romaine
  • 2 ripe plum tomatoes sliced 1/2-inch thick
  • Cheddar cheese
  • Onions


  • Combine all the dressing ingredients in a small bowl; season, to taste, with salt and pepper and refrigerate until ready to use(I made this 3 hours before dinner for the flavors to mix). Pre-heat the oven to 375°F. Arrange the bacon on a broiler pan and bake until crisp, about 20 minutes. Let cool, then halve the slices. Pre-heat an outdoor grill or grill pan (or a large cast iron skillet) to medium-high.
  • In a baking dish, whisk together the EVOO, lemon juice, garlic, chili pepper, thyme, parsley, salt and pepper. Add the chicken and let marinate for 10 minutes. Grill the chicken, turning occasionally, until cooked through, 10-12 minutes. Let rest briefly, then slice. Add butter to tops and bottoms of English muffins and toast in the oven. Arrange the chicken on the English muffin bottoms. Layer each with two half-slices of bacon crisscrossed in an “X,” some lettuce, tomato, onion and cheddar cheese(if using) dressing and a muffin top.
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.