Mediterranean Grilled Chicken Fingers #RSC

READY IN: 40mins
YIELD: 24 strips




  • For Chicken Strips.
  • Slice Chicken breast thin and then cut into ¾ inch strips.
  • Finelly chop the challots and parsley, squeeze the juice of lemon and mix well in a large bowl.
  • Then add the Hidden Valley Original Ranch Seasoning Mix, oregano, salt and pepper to the mix and combine well.
  • Place the Chicken strips in a Plastic Food Bag and pour in your mixture.
  • Close bag and shake well until all Chicken Strips are coated evenly.
  • Refrigerate closed bag of chicken strips for at least one hour or overnight.
  • For Dipping Sauce.
  • Peel, Seed and Puree half of Cucumber and combine in a medium bowl with the greek yogurt, dried dill, parmesan cheese and chives.
  • Refrigerate mixture for at least one hour or overnight.
  • Preparations.
  • Spray a large grill pan with Olive Oil flavored cooking spray and heat to a medium temperature.
  • Place chicken strips and grill for about 3 minutes on each side.
  • When browned place in Serving Tray.
  • Place Dipping Sauce in a bowl and place on Serving Tray next to the chicken strips.