Directions

1. Season the chicken tenderloins all over with salt, garlic powder, and onion powder. Set the chicken aside to rest for five minutes.
2. While the seasoned chicken rests, heat an outdoor grill to medium heat. Once the grill is hot, grill the seasoned chicken for 3-5 minutes per side, or until the internal temperature reaches 165 F. Transfer grilled chicken to a large mixing bowl and cover with foil. Let the grilled chicken rest for ten minutes.
3. Preheat the oven to 350 F.
4. Shred the chicken directly in the mixing bowl. Add the shredded cheese, 1⁄2 cup of Belfonte Ranch Dip, chopped green onions, and chopped bacon to the bowl, and mix into the shredded chicken until evenly combined. Taste and season with salt and pepper if needed.
5. Lay the bottom half of the slider buns onto a rimmed baking sheet. Spread the remaining ¼ cup of Belfonte Ranch Dip over the surface of the buns, then divide the shredded chicken mixture amongst the buns. (Each slider should have about 2 tablespoons of chicken mixture).
6. Place the top buns onto each slider, gently pressing down so each bun adheres to the chicken mixture. Brush the top buns with melted butter and sprinkle with chopped chives.
7. Place the baking sheet of sliders into the preheated oven, and cook at 350 F for five minutes.
8. Serve warm, and enjoy!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
(Makes 12 Sliders)

Notes:

• To cook the chicken indoors, heat one tablespoon of oil in a nonstick pan over medium heat on the stovetop. Cook the chicken in the hot pan for 4-5 minutes per side, or until the internal temperature reaches 165 F.
• Cheddar cheese can be replaced with Pepper Jack cheese, Colby Jack cheese, or your favorite shredded cheese!
• Feel free to add a couple dashes of your favorite hot sauce for a spicy twist.