Buffalo Chicken Slider with Gorgonzola Slaw

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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.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 230kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 baking tray
1 pot
3 mixing bowls

Ingredients

Buffalo Chicken Sliders

1 lb. chicken breasts Smart Chicken boil and shred
½ cup buffalo sauce of choice
2 tablespoons yogurt ranch dressing of choice
12 Hawaiian rolls slice in half
½ cup shredded cheddar cheese sprinkle over the bottom half of the buns
1 tablespoon olive oil or melted butter 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
kosher salt to season
cracked black pepper to season

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

How to Make

Preheat the oven to 350 degrees. Spray a baking tray with nonstick cooking spray.

Prep the Buns

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 and Shred the Chicken

Boil a pot of water and chicken broth (50/50) and add the chicken breasts. Make sure they are fully submerged. Once cooked through, remove the Smart Chicken chicken breasts from the broth / water mixture 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.

Make the Slaw

While the sliders are baking, make the gorgonzola slaw. Run a glass or stainless steel mixing bowl under hot water. Once the bowl is warm, pour out the water and dry the bowl well using a paper towel.
Immediately add the cane sugar and white vinegar. Whisk it well. The heat from the bowl will help melt the sugar into the vinegar. Once the sugar is dissolved add the mayonnaise, Greek yogurt and Dijon mustard. Whisk until well combined.
In a separate bowl, add the cabbage mixture, julienned carrots, blue cheese crumbles, freshly chopped parsley, kosher salt and black pepper. Pour the dressing over the top and mix until well coated.

Assemble

Serve the coleslaw on the side or lift the top of the buns and add some to each slider. Enjoy.

Notes

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.

Nutrition