Cheesy Italian Chicken Salad Sliders

These Italian Chicken Salad Sliders are the perfect combination of creamy, tangy, and crispy. Whether you're looking for a perfect appetizer for game day, an easy dinner idea, or just something quick to whip up with little time, this recipe has got you covered. 

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If you're searching for great party food or a simple recipe to wow your friends and family, you'll love these Italian Chicken Sliders.  With crispy golden brown buns, a creamy chicken salad filling, melty cheese, and a tangy slaw, this dish is packed with flavor.

Whether you’re hosting a game day gathering, planning a family dinner, or just want an easy snack, this slider recipe is a winner!

Tips for the Best Results

1. Chicken Prep: Use shredded rotisserie chicken or cook your own boneless, skinless chicken breasts or chicken thighs. For extra flavor, cook them in a slow cooker with Italian seasoning, olive oil, and a splash of Italian dressing (my favorite method for cooking chicken breasts).
2. Cheese Choices: While mozzarella and provolone are in the original recipe, you can swap in cheddar cheese, pepper jack, or Monterey jack for a little variety. The goal? That gooey, melty cheese in every bite!
3. Baking Sheet Setup: Use parchment paper or aluminum foil to avoid sticking. Cover sliders with foil during the first few minutes of baking to lock in moisture, then uncover to let the tops turn golden brown.

Ingredients You'll Need

• Slider buns: Sweet Hawaiian rolls are the best option for sliders because they are easy to find, soft and slightly sweet, balancing the savory filling.  I used the pretzel slider buns for this recipe and they were fantastic!
• Shredded rotisserie chicken or shredded chicken breast. Use thighs if you prefer.
•  Mayonnaise, plain Greek yogurt, or softened cream cheese.
•  Fresh Italian parsley aka flat leaf parsley.
•  Sun-dried tomatoes oil-packed is best but dried will work as well.
•  Italian dressing, preferably homemade, or use your favorite brand.
•  Cabbage mix. I love using this store-bought cabbage mix. It just makes things easier. Coleslaw purist? Chop some red and green cabbage and mix with shredded carrots.
•  Thinly sliced red onion
•  Pepperoncini to add that extra something special to the slaw.
•  Sliced provolone cheese
•  Mozzarella cheese, sliced or shredded.
•  Garlic herb butter

How to Make These Italian Chicken Sliders

1. Prepare the chicken salad: In a large bowl, combine shredded chicken, mayonnaise, sun-dried tomatoes, dried oregano, and a ¼ cup of Italian dressing. Mix until evenly coated, then set aside.
2. Prep the slider buns: Cut slider buns in half and arrange them on a parchment-lined sheet tray, cut side up. Spread the prepared chicken salad over the bottom halves of the buns.
3. Add the cheese: Top with the shredded mozzarella and sliced provolone.
4. Add the garlic butter: Spread a generous layer of garlic butter over the top halves of the buns. Place them on the tray alongside the bottoms. Bake at 375°F for 10 to 13 minutes, or until everything is heated through and the buns are golden and toasty. While the sliders are baking, make the coleslaw.
5. Make the slaw: In another bowl, toss together a cabbage mix, shaved red onion, parsley, and optional pepperoncinis. Drizzle with ¼ cup Italian dressing, season with salt and pepper to taste, and mix until well combined. Set aside.
6. Assemble and serve: Once baked, add the slaw on top of the melted cheese layer. Cap each slider with its golden garlic-butter top. Slice into individual sliders and serve immediately while warm and gooey.

Substitutions

• Vegetarian Option: Substitute the chicken salad with a mix of roasted vegetables or roasted mushrooms mixed with cream cheese seasoned with Italian herbs.

Make Ahead + Storage Tips

• To Store: If you have leftovers (unlikely!), store assembled sliders in an airtight container in the fridge for up to 2 days. They taste pretty good cold if you ask me. If you prefer them warmed, reheat them in a baking dish (without the slaw) covered with foil at medium heat (about 325°F) until warmed through.
• Make-Ahead Option: Prep the chicken salad and slaw a day in advance and store in the fridge in airtight containers. Assemble and bake just before serving.

Recipe