Buffalo Chicken Slider with Gorgonzola Slaw
These buffalo chicken sliders with gorgonzola slaw are jam packed with flavor. Perfect for game day or any get together. These sliders are easy to make and come together in under 45 minutes.
How to Make Buffalo Chicken Slider with Gorgonzola Slaw
Preheat the oven to 350 degrees. Spray a baking tray with non-stick cooking spray.
Carefully slice the entire pack of dinner rolls in half making sure not to separate them. Add the bottom half to the baking tray. Sprinkle shredded cheddar cheese on the bottom half. This will prevent the bread from getting too soggy from the saucy meat.
Boil a pot of water and chicken broth (50/50) and boil the chicken breasts. Remove the Smart Chicken chicken breasts from the water and shred the meat using two forks.
Add the shredded chicken to a mixing bowl and combine it with buffalo sauce and yogurt ranch. Mix well. Add the sauced chicken on top of the cheese layer. Add the top half of the rolls and brush the top with melted butter or olive oil. Bake for 20-25 minutes.
While the sliders are baking make the gorgonzola slaw. Combine mayonnaise, Greek yogurt, cane sugar, white vinegar and Dijon mustard in a mixing bowl. Whisk until well combined.
In a separate bowl, add the cabbage mixture, julienned carrots, blue cheese crumbles, freshly chopped parsley, salt and black pepper. Pour the dressing over the top and mix until well coated. Serve the coleslaw on the side or lift the top of the buns and add some to each slider.
Storage
Store any leftovers in an airtight container in the refrigerator. Best to store the coleslaw separately in a covered container in the refrigerator for up to three days. Reheat the chicken sliders in the microwave. Looking for more recipes?
Buffalo Chicken Slider with Gorgonzola Slaw
Equipment
- 1 baking tray
- 1 pot
- 3 mixing bowls
Ingredients
Buffalo Chicken Sliders
- 1 lb. chicken breasts , Smart Chicken boiled and shredded
- ½ cup buffalo sauce
- 2 tablespoons yogurt ranch dressing
- 12 Hawaiian rolls, sliced in half
- ½ cup shredded cheddar cheese, sprinkled on the bottom half of the buns
- 1 tablespoon olive oil , brushed over the buns
Blue Cheese Coleslaw
- 8 ounces cabbage mixture
- ½ cup carrots, julienned
- ¼ cup blue cheese crumbles
- 2 tablespoons parsley, fresh, chopped
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
Slaw Dressing
- ¼ cup Greek yogurt
- ¼ cup mayonnaise, or light sour cream
- 1.5 tablespoons cane sugar
- 1.5 tablespoons white vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 350 degrees. Spray a baking tray with non-stick cooking spray.
- Carefully slice the entire pack of dinner rolls in half making sure not to separate them. Add the bottom half to the baking tray. Sprinkle shredded cheddar cheese on the bottom half. This will prevent the bread from getting too soggy from the saucy meat.Boil a pot of water and chicken broth (50/50) and boil the chicken breasts. Remove the Smart Chicken chicken breasts from the water and shred the meat using two forks.
- Add the shredded chicken to a mixing bowl and combine it with buffalo sauce and yogurt ranch. Mix well. Add the sauced chicken on top of the cheese layer. Add the top half of the rolls and brush the top with melted butter or olive oil. Bake for 20-25 minutes.
While the sliders are baking make the gorgonzola slaw
- Combine mayonnaise, Greek yogurt, cane sugar, white vinegar and Dijon mustard in a mixing bowl. Whisk until well combined.In a separate bowl, combine the cabbage mixture, julienned carrots, blue cheese crumbles, freshly chopped parsley, salt and black pepper. Pour the dressing over the top and mix until well coated. Serve the coleslaw on the side or lift the top of the buns and add some to each slider.