Roasted Chicken Salad Sliders Recipe

Tuesday, February 12, 2013

  • 1 each Roasted Chicken 
  • ½ cup Sweet Onion, minced 
  • ⅓ cup Celery, small dice 
  • ⅓ cup Dried Cranberries 
  • ½ cup Seedless Grapes, cut in half (optional) 
  • ½ cup Mayonnaise 
  • 2 tsp Salt 
  • ½ tsp Pepper 
  • 8 each Small Hamburger Buns 
  • ¼ tsp Curry powder 
  • 8 Tbs Butter 


  1. Preheat your oven to 350 degrees.
  2. Rinse the chicken and cut off any excess fat from the neck area.  Pat dry the chicken with paper towels until fully dry.  Melt 4 tablespoons of the butter and use a pastry brush to baste the chicken.  When the chicken is completely coated with butter sprinkle it with ¼ teaspoon salt and ¼ teaspoon pepper.  
  3. Roast the chicken for 30 - 45 minutes (larger chickens may take a few minutes longer) until golden brown on the outside and the center of the breast reaches 165 degrees.
  4. Allow the chicken to cool and then pull the meat off, discarding the skin and bones.
  5. Combine the chicken, onion, celery, cranberries, curry, grapes (optional), mayonnaise, salt and pepper. 
  6. Spread the remaining butter on the buns and toast in the oven until golden brown.  
  7. Fill buns with chicken salad and enjoy!  

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