Chipotle Chicken Cakes With Ranch Salsa Drizzle #RSC

• 12 cup prepared salsa verde (from bottle)
• 14 cup Hidden Valley Original Ranch Dressing
• 23 cup breadcrumbs, divided
• 13 cup shallot, minced
• 14 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

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.
3. Add chicken; mix well.
4. Form mixture into 8 patties.
5. Coat well with remaining bread crumbs.
6. Heat oil in a large nonstick skillet over medium heat.
7. Add chicken patties in batches.
8. Cook until golden brown, turning once, about 5 minutes per side.
9. Serve 2 chicken cakes per person and drizzle with Ranch-Salsa drizzle.
10. Serves 4.

verde, valley, breadcrumbs, shallot, valley, fresh chives, chipotle chile, egg, chicken breasts, canola oil

Taken from www.food.com/recipe/chipotle-chicken-cakes-with-ranch-salsa-drizzle-rsc-495179 (may not work)