Chipotle Chicken Cakes With Ranch Salsa Drizzle #RSC

Submitted by gloriabradley

"Ready, Set, Cook! Hidden Valley Contest Entry. Easy to make entree that will be loved by young and old alike. I love the drizzle - only two ingredients."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 8 patties
• Serves: 4

ingredients

• 118.29 ml prepared salsa verde (from bottle)
• 59.14 ml Hidden Valley® Original Ranch® Dressing
• 157.80 ml breadcrumbs, divided
• 78.78 ml shallot, minced
• 59.14 ml Hidden Valley® Original Ranch® Dressing
• 14.79 ml fresh chives, minced
• 4.92 ml minced chipotle chile in adobo
• 1 egg, lightly beaten
• 473.18 ml cooked chicken breasts, finely chopped
• 29.58 ml canola oil, add more oil if needed

directions

1. In a small bowl, combine salsa verde and 1/4 cup Hidden Valley Ranch Dressing; set aside.
2. In a large bowl, combine 1/3 cup bread crumbs, shallots, 1/4 cup Hidden Valley Ranch Dressing, chives, chipotle chili and egg; mix until blended. Add chicken; mix well. Form mixture into 8 patties. Coat well with remaining bread crumbs.
3. Heat oil in a large nonstick skillet over medium heat. Add chicken patties in batches. Cook until golden brown, turning once, about 5 minutes per side. Serve 2 chicken cakes per person and drizzle with Ranch-Salsa drizzle. Serves 4.