Chipotle Chicken Cakes With Ranch Salsa Drizzle #RSC

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: 30 mins
• Serves: 4
• Yields: 8 patties

Ingredients

• 1⁄2 cup  prepared salsa verde (from bottle)
• 1⁄4 cup  Hidden Valley® Original Ranch® Dressing
• 2⁄3 cup  breadcrumbs, divided
• 1⁄3 cup shallot, minced
• 1⁄4 cup  Hidden Valley® Original Ranch® Dressing
• 1  tablespoon fresh chives, minced
• 1  teaspoon  minced chipotle chile in adobo
• 1  egg, lightly beaten
• 2  cups  cooked chicken breasts, finely chopped
• 2  tablespoons 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.