Easy Chicken Sliders
Recipe type: Quick and Easy Dinner Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8 large or 12 small
  • 4 cups cooked chicken, you can roast your own, use leftovers or use a rotisserie chicken
  • 2 large organic eggs
  • 1 small onion or 4 scallions, finely chopped
  • ⅓ cup celery, finely chopped
  • 1 clove garlic, minced
  • ½ cup organic mayonnaise (I use Vegenaise)
  • 1 cup bread crumbs or crumbs from a couple slices whole grain bread like Ezekial Bread (use gluten free bread if you like)
  • Dash worcestershire sauce
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 4 tablespoons organic butter, ghee or coconut oil
  1. You can either chop your chicken into small pieces or shred the meat. I prefer it chopped but whatever's easiest for you. To shred: Put chicken in the bowl of a stand mixer. Using the paddle attachment, turn on low for one minute then switch to medium for one minute. You should have nicely shredded chicken.
  2. Put chicken in a bowl. Add all the other ingredients except for the butter or coconut oil and mix together thoroughly. I scoop the chicken mixture out with an ice cream scoop and then form into 3 inch patties and refrigerate for at least half an hour. You can also freeze them for the future.
  3. When you're ready to cook, heat the fat in a skillet until hot. Cook the sliders about 4 minutes on each side or until nice and browned.
  4. Serve on wholegrain rolls. Top with Yo Sauce, blue cheese dressing, ranch dressing or salsa and sour cream.
Recipe by Kate Battistelli at https://katebattistelli.com/food/easy-chicken-sliders/