You are here: Home » Recipes » Cilantro Chicken Sliders Cilantro Chicken Sliders Yield servings Chicken burgers are piled on dinner rolls with a cilantro-almond pesto and avocado-corn salad. PrintEmail Ingredients Cilantro Pesto:2 tablespoons roasted almonds2 -- garlic cloves1/2 cup fresh cilantro leaves1/2 cup fresh basil leaves1 teaspoon seeded, minced chipotle pepper in adobo sauce1/4 cup olive oil1/4 teaspoon salt1/4 teaspoon ground black pepperBurgers:1 pound skinless boneless chicken thighs, ground1/4 cup chopped oil packed sun dried tomatoes1 teaspoon ground cumin1 teaspoon dried Mexican oregano3/4 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon olive oil1/3 cup grated Cotija cheese1/3 cup mayonnaise1 tablespoon Dijon mustard8 small dinner rolls, split, lightly toasted1/2 cup thinly sliced red onion8 -- thin diagonally cut slices English cucumber, 2 1/2 inches longAvocado and Seared Corn Salad:2 tablespoons sherry vinegar2 tablespoons olive oil, divided2 tablespoons chopped fresh basil leaves, plus sprigs for garnish1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon ground black pepper1 cup fresh or frozen corn kernels, thawed1 cup halved cherry tomatoes or diced plum tomatoes1 -- avocado, peeled, pitted, diced Instructions For pesto, place almonds and garlic in small food processor. Cover; process until finely chopped. Add remaining pesto ingredients; process until finely chopped. For burgers, in large bowl combine tomatoes, cumin, oregano, salt, pepper and 3 tablespoons of cilantro pesto; mix well. Add ground chicken; mix gently but thoroughly. Shape into 8 patties, 1/2-inch thick. Heat oil in large skillet over medium heat. Add patties and cook until done, about 5 minutes per side; sprinkle with Cotija cheese. In small bowl, combine mayonnaise and mustard; spread on cut sides of rolls. Place patties on rolls bottoms. Top with onion, cucumber and remaining cilantro pesto. Add roll tops. Serve with avocado and seared corn salad. Garnish with basil sprigs. Makes 4 servings. For salad, in large bowl whisk together vinegar, 1 tablespoon oil, basil, cumin, salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add corn and cook 2 minutes or until golden, stirring frequently. Add to dressing in bowl the corn, tomatoes and avocado; gently toss until evenly coated.