Ranch dressing - ubiquitous, delicious, packed full of herbs, a creamy all-American classic. It's creator, Steve Henson, was a plumber in the Alaskan wilderness and it's been Americas most popular dressing since 1992, when it surpassed the entirely un-Italian "Italian Dressing" as the nations saucy sweetheart. Thanks again Wikipedia for being an inexhaustible source of dip-based anecdote. Our slant is mixing it with those fine bedfellows, chicken and bacon, and stuffing it in slider buns - you can thank us later.
- Mix the chicken with the olive oil, salt & pepper. Fry the breasts in a hot pan until cooked through - pop in the oven for a few minutes if they look like they'll burn. Fry the bacon in the same pan, making sure you deglaze all the nice chicken bits.
- Whisk together the mayonnaise, sour cream, buttermilk, herbs and seasonings to make a delicious creamy ranch.
- Chop the chicken into small chunks and mix into the ranch with the bacon bits.
- Spread the mix onto the bottom of the slider buns. Top with cheese and grill for five minutes. Place the bun tops back on and eat.