Greek Yogurt Ranch Shredded Chicken Sliders (High-Protein)

This recipe replaces traditional mayonnaise-based dressing with a high-protein Greek yogurt reduction. The acidity of the yogurt tenderizes the chicken fibers while providing a creamy, tangy profile similar to buttermilk ranch. By coating the chicken while warm, we utilize a “moisture-lock” technique where the meat absorbs the sauce and broth, ensuring the sliders remain juicy without requiring excess oils or saturated fats.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 15 Min
• Total Time: 30 Min
• Yield: 6 Servings (12 Sliders)
• Calories: 295 kcal per serving

Ingredients:

The Shredded Chicken

• 1.5 lbs Chicken Breast, poached or rotisserie
• 1/2 cup Low-Sodium Chicken Broth (Essential for moisture retention)

The Yogurt Ranch

• 1 cup Plain Greek Yogurt (0% or 5% fat)
• 1 tsp Garlic Powder & 1 tsp Onion Powder
• 1 tbsp Fresh Chives, finely chopped
• 1 tsp Dried Dill
• 1 tbsp Lemon Juice
• Salt and Black Pepper to taste

The Assembly

• 12 Whole-Wheat Slider Buns
• 1 cup Shredded Purple Cabbage (for texture)

Preparation Steps:

1. Preparing the Protein

1. If starting from raw, poach the chicken breasts in simmering water for 12–15 minutes.
2. Safety Check: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
3. Once cooked, shred the chicken using two forks or a stand mixer with the paddle attachment while the meat is still warm.

2. Whisking the Healthy Ranch

4. In a medium bowl, whisk together the Greek yogurt, garlic powder, onion powder, fresh chives, dried dill, and lemon juice.
5. If the sauce is too thick, add a teaspoon of water until it reaches a coatable consistency similar to heavy cream.

3. Tossing and Coating

6. Place the warm shredded chicken in a large bowl. Pour the Greek yogurt ranch and the chicken broth over the meat.
7. Toss thoroughly until the chicken has absorbed the liquid and is evenly coated in the creamy ranch.

4. Slider Assembly

8. Lightly toast the slider buns under a broiler for 60 seconds to prevent sogginess.
9. Place a generous scoop of the chicken mixture on each bottom bun. Top with a pinch of shredded purple cabbage for a fresh crunch. Place the top bun and serve immediately.

Expert Tips:

• Flavor Depth: For the best results, let the yogurt ranch sit in the fridge for 30 minutes before tossing it with the chicken. This allows the dried herbs (dill) to hydrate and infuse the yogurt with flavor.
• Meal Prep Strategy: Keep the shredded chicken mixture and the buns separate until ready to eat. Assembling them too early will cause the moisture from the yogurt to degrade the texture of the bread.