CHICKEN BACON RANCH SLIDER
Servings: 6
INGREDIENTS
1 bag Tyson Crispy Chicken Strips
6 slices bacon, cooked
½ cup ranch dressing
1 avocado, sliced
6 slider rolls
PREPARATION:
1. Preheat oven to 400ºF/205℃.
2. Bake half the bag of Tyson Crispy Chicken Strips on a parchment-lined sheet tray for
18–20 minutes until crispy.
3. Break a piece of bacon in half and place it in an X shape on the bottom bun. Place a
piece of crispy chicken on top of the bacon. Drizzle chicken with ranch dressing. Top
with a slice of avocado and the top bun.
PESTO CHICKEN CAPRESE SLIDER
Servings: 6
INGREDIENTS
½ bag Tyson Grilled & Ready Chicken Breast Strips
1 ball mozzarella, sliced
3 small tomatoes, sliced
1 jar pesto
6 slider rolls
PREPARATION:
1. Heat a pan over medium heat with a drizzle of olive oil. Add half the bag of Tyson Grilled
& Ready Chicken Breast Strips and cook 3–4 minutes on each side. Remove from heat.
If strips are long, cut in half.
2. Place two pieces of chicken on the bottom bun. Add a slice of mozzarella and a slice of
tomato.
3. Add a spoonful of pesto on top and add the top bun.
MINI CHICKEN BISCUIT SLIDER
Servings: 10
INGREDIENTS
10 Tyson Chicken Nuggets
¼ cup butter
¼ cup honey
½ teaspoon salt
1 roll 10 mini biscuits, baked
PREPARATION:
1. Preheat oven to 400ºF/205℃.
2. Arrange Tyson Chicken Nuggets on a sheet tray. Bake for 11–13 minutes.
3. In a small pot, heat the butter, honey, and salt until simmering. Stir and remove from
heat.
4. Slice biscuits in half. Place a chicken nugget on the biscuit. Top with a spoonful of honey
butter and place the other half of the biscuit on top.
SWEET CHILI POPCORN CHICKEN SLIDER
Servings: 6
INGREDIENTS
½ bag Tyson Any’tizers Popcorn Chicken
½ cup sweet chili sauce
½ cup shredded iceberg lettuce
3 small tomatoes, sliced
6 slider rolls
Sauce
½ cup mayonnaise
½ lemon, juiced
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon pepper
PREPARATION:
1. Preheat oven to 400ºF/205℃.
2. Place half a bag of Tyson Any’tizers Popcorn Chicken on a parchment-lined baking
sheet. Bake for 15–20 minutes until crispy.
3. While the popcorn chicken is baking, prepare the sauce. In a small bowl, whisk together
the mayonnaise, lemon juice, garlic, salt, and pepper until smooth.
4. Place cooked popcorn chicken in a bowl, pour chili sauce over the chicken, and toss until
well coated.
5. To assemble, spread a spoonful of sauce on the bottom bun. Place a few popcorn
chicken pieces on top. Follow with a slice of tomato and a pinch of shredded lettuce.
Place top bun on top.
6. Enjoy!