Chicken Salad Sliders

  • Yield: servings


Pickled Red Onions
1/4cup sugar
1/4cup red wine vinegar
1 red onion, thinly sliced
3 eggs, hard boiled & sliced
1/2cup real mayo
2tablespoons spicy brown mustard
2tablespoons dill relish
Chicken Burgers (Sliders)
20ounces ground chicken
1/2cup portabella mushrooms, finely chopped*
1/3cup yellow onion, finely chopped*
1/2teaspoon Grill Mates chicken rub
1teaspoon salt
1teaspoon pepper
2cloves garlic, pressed
bib lettuce, cleaned and torn into bun size pieces
1 (12 pack) King's Hawaiian savory butter rolls
cooking spray



1. In a small saucepan, dissolve the sugar into the vinegar over medium heat. Add the red onion, cover and simmer until wilted, about 4 minutes. Remove from the heat, cover and let cool. Strain away juice when ready to serve.

2. In a small bowl make the dressing by mixing the mayo, mustard and relish together. Mix well and refrigerate till needed.

3. Heat double burner griddle over medium heat.

4. In a large bowl mix ground chicken, mushrooms, yellow onion, Grill Mates rub, salt, pepper and garlic. Mix well and form into 10-12 mini burgers (sliders).

5. Spray griddle with cooking spray and cook burgers 3-4 minutes on each side. Remove to a plate. Cover and keep warm.

6. On the same griddle toast the butter rolls on each side.

7. Assembly – bottom bun – 1-2 tbsps pickled red onions – chicken burger – 2 pieces bib lettuce – 2 slices boiled egg – equal portions of dressing (put the dressing on the top bun and then place on slider). Use toothpick to hold if needed.

*I like to use a hand held food chopper.