Cheesy Chipotle Ranch Chicken Sliders

Make the chipotle ranch chicken filling

• Preheat the oven to 200C/180C fan. Alternatively you can cook them in the air fryer at 180C.
• Shred or finely chop the cooked roast chicken. Thinly slice the bell pepper and drain the sweetcorn, then add them to a bowl with the shredded chicken.
• Add the Dr. Will’s Chipotle Ranch Dressing and mix well - adjust the seasoning to taste.

Make the garlic butter

• In a small pan or in a bowl in the microwave, melt the butter, stir in the garlic granules and dried parsley. Take the pan off the heat.

Fill the buns

• Slice the burger buns in half and place on a baking tray.
• Brush the base of the buns with the garlic butter then put a generous spoonful of the chicken mix on top, followed by some grated mozzarella.
• Pop the top of the buns on and brush them with more garlic butter.
• Cover the tray loosely with tinfoil and cook in the oven for 8 minutes, then remove the foil and cook for another 4 minutes.

Make the quick pickled red onion

• Thinly slice the red onion and add to a small bowl and sprinkle over the red wine vinegar with a pinch of salt, and you can also add a pinch of sugar.
• Scrunch up the onion slices with your fingertips to help breakdown and pickle the slices.

Plate Up

• Serve the sliders with the pickled red onions and mixed leaf salad, plus of course another drizzle of Chipotle Ranch Dressing. Dig in!