Chicken Salad Sliders
These chicken salad sliders are loaded with tender chicken, crunchy celery, the bite of red onion, and a pop of sweetness from grapes. They're all packed into soft brioche buns to create a delicious appetizer or main course that's ready in just minutes!
Servings: 24 Sliders
Ingredients
- 3 boneless skinless chicken breasts, diced into 1-inch chunks
- 1 ½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 cup green grapes, cut into 4 pieces
- 1 small red onion, finely diced
- 2 green onions, sliced
- 1 cup chopped celery
- 24 brioche slider buns
Instructions
- Add chicken to a large pot of water and bring to a boil over medium heat until chicken is thoroughly cooked.
- Drain water, remove chicken and place on a cutting board to cool a bit, then shred. Let cool a bit while gathering the other ingredients.
- In a large bowl, add mayonnaise, apple cider vinegar, pepper and salt. Stir until combined.
- Add shredded chicken to the mayo mixture and stir to combine.
- Next, add grapes, red onions, green onions, and celery, stir.
- Cover and place in the refrigerator to chill.
- Add chicken salad to each slider bun and enjoy.
Notes
Storage
- Refrigerate the chicken salad in its own container for up to 3 days.
- Freezing is not recommended.
- Cubing your chicken isn't required, but it does help it cook faster. It also cools faster, so you can shred it more quickly.
- Shred your chicken as soon as you can safely handle it. It will be so much easier.
- Cool your chicken before adding it to the mayo. You don't want to warm that up too much!
- Chill your chicken salad for at least a couple of hours so the flavors can meld together nicely.
- Make only as many sliders as you think will be eaten in a setting. It's much better to store your chicken salad separately and make more sliders than to have soggy buns.