📝 About This Recipe
These delightful miniature mains are a whimsical twist on a classic deli favorite, designed specifically to appeal to little palates and busy hands. Featuring tender shredded chicken tossed in a creamy, mild dressing with a hint of sweetness from honey and crisp apples, they offer a perfect balance of textures. Served on buttery, toasted brioche rolls, these sliders transform a simple lunch into an exciting culinary adventure that kids (and parents) will absolutely adore.
🥗 Ingredients
The Chicken Base
- 3 cups Cooked Chicken Breast (shredded or finely diced, rotisserie works great)
- 2 stalks Celery (very finely minced for subtle crunch)
- 1/2 cup Gala or Fuji Apple (peeled and finely diced)
- 1/2 cup Mild Red Grapes (quartered)
Creamy Dressing
- 1/2 cup Mayonnaise (high quality or avocado oil based)
- 1/4 cup Greek Yogurt (plain, full-fat for extra creaminess)
- 1 tablespoon Honey (to balance the savory notes)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Mild Paprika (for a hint of color without heat)
The Sliders
- 12 pieces Mini Brioche Slider Buns (kept attached in a slab if possible)
- 2 tablespoons Unsalted Butter (melted)
- 12 small leaves Butter Lettuce (washed and dried)
- 6 slices Mild Cheddar Cheese (cut into quarters to fit buns)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) to prepare for lightly toasting the slider buns.
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2
In a large mixing bowl, combine the shredded chicken, minced celery, diced apples, and quartered grapes. Toss gently to distribute the fruit and veg evenly.
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3
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, salt, and paprika until the dressing is smooth and silky.
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4
Pour the dressing over the chicken mixture. Using a rubber spatula, fold the ingredients together until every piece of chicken is well-coated. Taste and adjust salt if necessary.
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5
Cover the chicken salad and refrigerate for at least 15 minutes. This allows the flavors to meld and the dressing to thicken slightly.
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6
While the salad chills, slice the entire slab of slider buns in half horizontally using a long serrated knife, keeping the individual rolls attached.
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7
Brush the cut sides of the buns with the melted butter. Place them on a baking sheet, cut-side up.
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8
Toast the buns in the oven for 5-7 minutes, or until the edges are golden brown and the centers are warm.
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9
Remove the buns from the oven. On the bottom half of the buns, place the small squares of cheddar cheese while the bread is still hot so they begin to melt slightly.
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10
Layer a small leaf of butter lettuce over the cheese on each bun. This acts as a 'moisture barrier' to keep the bread from getting soggy.
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11
Using a small ice cream scoop or a tablespoon, portion a generous mound of the chilled chicken salad onto each bun.
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12
Place the top half of the buns over the salad. If the buns were kept in a slab, use your serrated knife to gently cut through the individual sliders now.
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13
Secure each slider with a colorful toothpick if desired (ensure adult supervision for younger children) and serve immediately.
💡 Chef's Tips
For the best texture, use a mix of white and dark meat rotisserie chicken. To prevent the apples from browning, toss them in the lemon juice before adding to the chicken. If your kids are sensitive to 'bits', mince the celery and apples extremely fine so they blend into the dressing. You can make the chicken salad up to 24 hours in advance, but keep it in an airtight container in the fridge. Substitute the grapes with dried cranberries or raisins for a chewy, sweet alternative.
🍽️ Serving Suggestions
Serve with a side of crunchy sweet potato chips or veggie straws. Pair with a refreshing glass of apple juice or a fruit-infused sparkling water. Add a side of baby carrots and cucumber slices with a little ranch for dipping. These are perfect for tea parties, birthday lunches, or as a fun picnic main.