Cilantro Chicken Sliders

  • Yield servings

Chicken burgers are piled on dinner rolls with a cilantro-almond pesto and avocado-corn salad.


Cilantro Pesto:
2 tablespoons roasted almonds
2 -- garlic cloves
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
1 teaspoon seeded, minced chipotle pepper in adobo sauce
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound skinless boneless chicken thighs, ground
1/4 cup chopped oil packed sun dried tomatoes
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1/3 cup grated Cotija cheese
1/3 cup mayonnaise
1 tablespoon Dijon mustard
8 small dinner rolls, split, lightly toasted
1/2 cup thinly sliced red onion
8 -- thin diagonally cut slices English cucumber, 2 1/2 inches long
Avocado and Seared Corn Salad:
2 tablespoons sherry vinegar
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh or frozen corn kernels, thawed
1 cup halved cherry tomatoes or diced plum tomatoes
1 -- avocado, peeled, pitted, diced


  1. For pesto, place almonds and garlic in small food processor. Cover; process until finely chopped. Add remaining pesto ingredients; process until finely chopped.
  2. 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.
  3. 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.



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