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, a perfect dinner idea, or just something quick to whip up with little time, this recipe has got you covered.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 2 cups shredded rotisserie chicken or shredded chicken breast
- ¼ cup mayonnaise plain Greek yogurt or softened cream cheese
- ⅓ cup sun-dried tomatoes in oil, roughly chopped
- ½ teaspoon dried oregano
- ½ cup Italian dressing divided, plus more to taste
- 9 slider buns 1 package King’s Hawaiian
- ½ cup mozzarella cheese shredded or 4-6 slices
- 4-6 slices provolone cheese
- 1-2 tablespoons Garlic Herb Butter recipe follows
- 2 cups cabbage mix
- 2 tablespoons red onion thinly sliced
- 1 tablespoon Italian parsley roughly chopped
- ⅓ cup pepperoncinis chopped, optional
- pinch salt to taste
- black pepper freshly cracked, to taste
Garlic Butter
- 2 tablespoons butter softened
- 1 teaspoons garlic grated or finely minced
- ¼ teaspoon Italian seasoning
Instructions
Make the garlic butter
- Add all the garlic butter ingredients in a small bowl and mix until well combined. Set aside.
Make the siders
- 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.
- 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. Top with the shredded mozzarella and sliced provolone. Cover bottoms halves loosely with foil and bake at 375℉ for 5 minutes. Meanwhile, prep the tops.
- Add the garlic butter: Spread a generous layer of garlic butter on top of the top halves of the buns. Remove the foil from the bottoms and place the tops on the baking sheet cut side down alongside the bottoms. Bake for 8 to 10 minutes or until everything is heated through and the buns are golden and toasty. While the sliders are baking, make the coleslaw.
- Make the Slaw: In another bowl, toss together a cabbage mix, shaved red onion, parsley, and optional pepperoncinis. Drizzle with ¼ cup more if desired) Italian dressing, season with salt and pepper to taste, and mix until well combined. Set aside.
- 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.
Notes
- To Store: If you have leftovers, 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.
Nutrition
Serving: 2slidersCalories: 554kcalCarbohydrates: 48gProtein: 16gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 43mgSodium: 675mgPotassium: 439mgFiber: 5gSugar: 13gVitamin A: 658IUVitamin C: 14mgCalcium: 330mgIron: 3mg
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