Chipotle Ranch Chicken Sliders

In the July/August issue of Everyday with Rachael Ray, she has several slider recipes, and it inspired us to come up with our own recipe.  I read through them all and liked the idea of grilled chicken sliders, and I really liked how easily we could change the recipes according to our taste.  You could add cheese and bacon (and I'm a little shocked now that we didn't), onions and peppers, different condiments, etc.  You can also change the marinade, which would completely change the flavor of the chicken.  (The chipotle flavor could have been enhanced in this recipe if I'd put added a pepper from a can of chipotle peppers in adobo sauce, but I didn't have any, so we just relied on the marinade.)  We ate these with my favorite--sweet potato fries--and it was a quick and yummy dinner. 

Chipotle Ranch Chicken Sliders

1 lb chicken tenders
1/4 cup Lawry's Baja Chipotle marinade
Lettuce
Tomatoes, thinly sliced
2 Tbsp chopped cilantro
1/4 cup Ranch dressing
Dinner rolls

Marinate chicken tenders in Lawry's marinade for at least 30 minutes (the longer, the better).  In a small bowl, combine the Ranch dressing and chopped cilantro; set aside.

When ready to cook, heat a grill pan over medium-high heat and spray with cooking spray.  Grill chicken tenders, turning occasionally, for about 10 minutes or until cooked through.  Let rest briefly, and then shred the chicken with two forks.

Slice the rolls.  Layer the chicken on the bottom half, and top with lettuce and tomato.  Spread the cilantro-ranch mixture on the top half of the rolls, and place it on top of the slider.